It’s the perfect cozy lunch or casual dinner. Pair it with a fresh, crunchy green salad and dressing to cut through the richness of the sauce. This homemade four cheese baked macaroni and cheese is a great make-ahead dish. You can freeze it baked or unbaked, ready to go whenever you want to reach for it.
This classic four-cheese mac and cheese recipe is brimming with some of the most meltable cheeses. Think mozzarella, Monterey Jack cheese, Colby, and Gouda mac and cheese! This combination is what gives you the stringy, gooey result, and the Gouda adds in some sharp flavor.
Top Tips for Four Cheese Baked Macaroni and Cheese
This 4-cheese mac and cheese recipe is super simple to make, honestly. Having said that, here are a few tips and tricks for great results:
- Freshly grated cheese melts way better than store-bought shredded cheese. This is because pre-shredded cheeses typically contain an anti-caking agent, which adds starch to the cheese, preventing it from clumping during packaging.
- Pay close attention to the roux and don’t let it overcook. Overcooked roux can taste bitter and ruin the final flavor of the sauce. If it overcooks, rather throw it out and start again.
- Enhance the umami flavor by adding a teaspoon of miso paste. Whisk it well to get rid of any lumps.
- Use another pasta shape. Rotini and pasta shells work great in a mac and cheese. You could also use penne pasta instead.
- Don’t undercook the sauce. Ensure the cheese sauce cooks long enough so that the flour doesn’t have a raw taste.
- Take the cheese sauce off the heat as soon as the cheese has melted. You want the cheeses to melt further in the oven and get stringy while baking, rather than on the stovetop.
How to Store Four Cheese Baked Macaroni and Cheese
You can prepare this (unbaked) recipe up to 2 days ahead and store it in the refrigerator until ready to bake. Make sure to cool it completely before storing it, covered, in the fridge. For longer storage, freeze it for up to 2 months. Make sure it’s well covered to avoid freezer burn.
To store leftovers, let the 4-cheese mac and cheese recipe cool to room temperature. Once cooled, cover it and store it in the refrigerator for 4–5 days. You can also freeze it. Freeze it whole or in portions.
Variations and Substitutions
Play around with add-ins for this recipe to make it your own.
- Fold crispy, diced bacon bits or pieces into the sauce and pasta before adding it to the baking dish.
- Make it gluten-free by using an all-purpose gluten-free flour rather than regular flour.
- Add a layer of fresh, thinly sliced tomato to the top of the bake before topping it with the crumbs.
- Pour a layer of Napolitana sauce onto the bottom of the baking dish before topping it with the pasta.
- Mix the breadcrumbs with Parmesan cheese or add some fresh thyme leaves for an extra flavor boost in your easy 4-cheese mac and cheese dish.
- Extra creamy: For an extra creamy mac and cheese, skip the baking. Make sure the pasta is cooked to your liking, and then eat it straight after mixing it with the sauce. For the topping, toast the breadcrumbs separately before adding them to the dish.
- Broil the top for an ultra-crispy topping. Keep an eye on the crumbs, as they can burn easily
🛒 Grocery List – Four Cheese Mac and Cheese
Shop online using our lists below!
Pasta & Base
- Elbow Pasta – 1 lb
- All-Purpose Flour – ¼ cup
- Unsalted Butter – 6 tablespoons total (4 tbsp for sauce, 2 tbsp for topping)
- Whole Milk – 3 cups
- Heavy Cream – 1 cup
Seasonings & Spices
- Salt – to taste
- Black Pepper – to taste
- Garlic Powder – ½ teaspoon
- Paprika – ½ teaspoon
Cheeses
- Mozzarella Cheese – 1 cup, shredded
- Monterey Jack Cheese – 1 cup, shredded
- Gouda Cheese – 1 cup, shredded
- Colby Cheese – 1 cup, shredded
Topping
- Breadcrumbs – ½ cup regular + 2 tbsp fresh
🧀 Recommended Cookware & Bakeware for the Best Four Cheese Baked Macaroni and Cheese
- Casserole Baking Dish
- Dutch Oven for Pasta
- Box Grater or Rotary Cheese Grater
- Whisk for Cheese Sauce
- Pyrex Glass Mixing Bowls
- OXO Silicone Spatulas
- Measuring Cups and Spoons
- Oven Mitts and Pot Holders
- Lodge Cast Iron Skillet (for baked versions with crisp topping)
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How to Make the best Four Cheese Baked Macaroni and Cheese
Recipe
This four Cheese Mac and Cheese Recipe is utterly delicious, rich, and creamy. The sauce is gooey and stringy, thanks to the combination of cheeses, and comes out golden brown and crunchy on top.
Ingredients
Ingredients
Instructions
Method
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1. Grease a baking dish, around 9 x 13 inches. A deep casserole dish (approximately 2 quarts) will also work. Preheat the oven to 375°F.
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2. Start by cooking the pasta in salted, boiling water until it is just al dente. A good rule of thumb is to cook it 2 minutes less than the package instructions suggest. Drain the pasta through a colander and set it aside.
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3. Next, make the roux for the cheese sauce. Add the 4 tablespoons of unsalted butter to a pot or saucepan and melt it over medium heat. Once melted, whisk in the all-purpose flour. Stir these together for about 2 minutes, until the mixture is golden brown and bubbly.
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4. Slowly whisk in the milk and cream, then season with salt and pepper. Add in the garlic powder and paprika and whisk the mixture until it thickens. It should be thick enough to coat the back of a metal or wooden spoon. This should take about 5 to 7 minutes.
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5. To finish the sauce, move the pan off the heat and stir the cheeses into the sauce. Stir them until they have melted and the sauce is smooth. Taste the sauce and add more salt if needed.
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6. Combine the pasta and cheese sauce so that each macaroni pasta noodle is properly coated in the cheese sauce.
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7. Assemble the baked dish by pouring the cheese sauce-coated pasta into the dish.
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8. Make the topping by mixing together the breadcrumbs and melted butter. Sprinkle this over the top of the 4 cheese mac and cheese dish.
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9. Bake the dish uncovered for about 25 minutes or until it is golden brown on top.
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10. Cool the mac and cheese for 5 minutes before eating it.
