Baked Four Cheese Macaroni and Cheese

• 8 ounces elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Gruyère cheese
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions until al dente; drain.
3. 3 In a saucepan, melt 1/4 cup butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly until sauce thickens.
5. 5 Remove from heat and stir in cheddar, mozzarella, Parmesan, and Gruyère until melted and smooth.
6. 6 Combine cooked macaroni with cheese sauce in a greased 9x13 inch baking dish.
7. 7 Mix breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.
8. 8 Bake for 20-25 minutes, or until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large pot
• Saucepan
• Whisk
• 9x13 inch baking dish

Variations

• Add cooked diced ham or sautéed mushrooms for extra flavor.

Substitutions

• Substitute Gruyère with additional cheddar or Swiss cheese.

Pairings

• Green beans almondine
• Roasted broccoli

Nutrition

Tips

• For extra flavor, add a pinch of nutmeg to the cheese sauce.
• If you prefer a crispy topping, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a simple green salad
• Pair with garlic bread for a hearty meal

FAQ