Four Cheese Mac and Cheese
I make this Four Cheese Mac and Cheese when I want comfort food that's better than the regular version. The combination of Cheddar, Gouda, Mozzarella, and Parmesan melts into one silky sauce where you can actually taste all four cheeses working together instead of one overpowering the rest. The top bakes golden, bubbly, and crispy while the sauce underneath stays creamy and coats every piece of pasta perfectly. I make it for family gatherings, Sunday dinners, potlucks, and game days because it's a crowd-pleaser that kids and adults both love. It’s also perfect for Thanksgiving and Christmas since it feeds a crowd and pairs well with holiday meals.
Equipment
- Pasta pot with a built-in strainer
Ingredients
- 7 ounces elbow pasta
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups full-fat milk
- ¾ cup grated Cheddar cheese
- ¾ cup grated Gouda
- ¾ cup grated Mozzarella
- ½ cup grated Parmesan
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta in boiling water, but remove it 1 minute before the package’s suggested time. Drain and set aside.7 ounces elbow pasta
- In a large pan, melt the butter over medium-high heat. Whisk in the flour slowly to form a thick paste. Gradually pour in the milk while whisking constantly until the sauce is smooth.4 tablespoons unsalted butter, ½ cup all-purpose flour, 2 cups full-fat milk
- Add all the cheeses, saving 1 tablespoon of each for the topping. If the sauce seems too thick, stir in up to 1 cup of pasta water.¾ cup grated Cheddar cheese, ¾ cup grated Gouda, ¾ cup grated Mozzarella, ½ cup grated Parmesan
- Add the cooked pasta to the cheese sauce and stir until fully coated. (Add more pasta water if needed.)
- Transfer everything to a baking dish and sprinkle the reserved cheese on top. Bake for 15–20 minutes, or until golden, bubbly, and lightly browned.
- Finish with chopped parsley before serving.2 tablespoons chopped fresh parsley
Video
Notes
Here are my best tips for making perfect Four Cheese Mac and Cheese every time.
Undercook the pasta slightly: Pull the pasta 1 minute before it reaches al dente so it doesn't get mushy when it finishes cooking in the oven with the sauce.
Save pasta water: Keep at least 1 cup of the starchy pasta water before draining because it's the best way to adjust the sauce consistency without watering it down.
Whisk continuously when adding milk: Pour the milk in gradually and keep whisking the whole time so the roux stays smooth and doesn't form lumps that are hard to break up later.
Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that can make the sauce grainy or prevent it from melting smoothly, so grate your own from blocks for the creamiest results.
Don't skip the reserved cheese topping: Saving 1 tablespoon of each cheese for the top creates those golden, crispy, bubbly edges that make baked mac and cheese so good.
Store properly: Let the mac and cheese cool completely and store individual servings in airtight containers. Store in the fridge for 3 to 4 days or in the freezer for 3 to 4 months, and thaw frozen portions overnight in the fridge before reheating in the microwave or oven.
Nutrition
Calories: 517kcalCarbohydrates: 39gProtein: 24gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 96mgSodium: 603mgPotassium: 289mgFiber: 1gSugar: 6gVitamin A: 952IUVitamin C: 2mgCalcium: 564mgIron: 1mg
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