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baked four-cheese mac and cheese - featured image

Baked Four-Cheese Mac and Cheese: Easy Weeknight Dinner

  • Author: Thea
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A creamy, rich baked mac and cheese made with a blend of sharp cheddar, Gruyère, mozzarella, and Parmesan. This recipe features a crispy panko topping and is designed for quick weeknight preparation without fancy equipment.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon salt (for pasta water)
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)
  • ½ teaspoon garlic powder
  • Optional: cooked bacon bits, sautéed broccoli, or diced ham

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni until 1 minute short of al dente. Drain and set aside (do not rinse).
  3. In a large skillet, melt ½ cup butter over medium heat. Whisk in flour and cook for 1-2 minutes until it forms a thick paste.
  4. Slowly pour in whole milk while whisking constantly until the mixture thickens and simmers (3-5 minutes).
  5. Remove skillet from heat. Stir in cheddar, Gruyère, and mozzarella until melted and smooth. Add Parmesan and stir to combine. Season with salt and pepper if needed.
  6. Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour mixture into the prepared baking dish.
  7. Mix panko breadcrumbs with 2 tablespoons melted butter and garlic powder. Sprinkle evenly over the mac and cheese, pressing down lightly.
  8. Bake for 20-25 minutes until the top is golden brown and sauce is bubbling. Optionally broil for 2 minutes for extra crispiness.
  9. Let rest for 5-10 minutes before serving to allow the sauce to set.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Do not overcook the pasta as it will continue to cook in the oven. Let the dish rest for 10 minutes after baking to ensure the sauce sets properly. Can be frozen unbaked for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 1
  • Calories: 520
  • Sugar: 4
  • Sodium: 680
  • Fat: 26
  • Saturated Fat: 14
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 22

Keywords: mac and cheese, baked mac and cheese, four cheese mac, weeknight dinner, comfort food, easy recipe, family friendly

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Find it online: https://rootrecipes.online/baked-four-cheese-mac-and-cheese-easy-weeknight-dinner/