Four Cheese Baked Macaroni

Smart Score ●●●●○

ⓘ feeds 6 guests

Creamy, gooey, and topped with a crispy cheese crust—this baked mac is a crowd favorite made for indulgence.

Flavor Profile Savory

Ultra cheesy and comforting with a hint of sharpness.

Ingredients

For the pasta:

• 1 lb elbow macaroni (or cavatappi)

• Salt (for boiling water)

For the cheese sauce:

• 4 tbsp unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk (warm)

• 1 cup heavy cream

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground mustard (optional)

• Salt & black pepper, to taste

Cheeses (shredded or grated):

• 1 cup sharp cheddar

• 1 cup gruyère (or Swiss as a backup)

• 1 cup mozzarella

• 1/2 cup Parmesan

• + extra 1/2 cup of cheddar or mozzarella for topping

Optional toppings:

• 1/2 cup seasoned panko breadcrumbs

• 1 tbsp melted butter

• Fresh parsley (for garnish)

Instructions

1. Cook pasta:
   Boil macaroni in salted water until al dente. Drain and set aside.

2. Make roux:
   In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

3. Add milk & cream:
   Slowly whisk in the warm milk and cream. Stir until thickened (about 3–5 minutes).

4. Season the base:
   Stir in garlic powder, onion powder, mustard, salt, and pepper.

5. Melt in cheeses:
   Remove from heat and stir in all four cheeses until fully melted and smooth. Reserve some cheese for topping.

6. Combine with pasta:
   Add cooked macaroni to the cheese sauce and mix to coat evenly.

7. Assemble & bake:
   Pour into a greased 9x13" baking dish. Top with reserved cheese and optional buttered breadcrumbs.

8. Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden on top.

9. Cool slightly, then serve.
   Garnish with parsley if desired.