Description
This Four Cheese Baked Macaroni is a rich, creamy, and comforting pasta casserole featuring a perfect blend of sharp cheddar, mozzarella, Gruyère, and Parmesan cheeses baked to golden perfection. Creamy and cheesy with a crispy breadcrumb topping, it’s an ideal main course for cheese lovers and a classic American comfort food that can be prepared ahead and baked just before serving.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated (divided)
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the macaroni and cheese.
- Cook pasta: Boil the elbow macaroni according to package directions until al dente. Once cooked, drain well and set aside.
- Make roux: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until combined and slightly golden to form a roux.
- Add milk and cream: Gradually whisk in 4 cups whole milk and 1 cup heavy cream until the mixture is smooth. Continue to simmer for about 5 minutes, stirring frequently, until the sauce thickens.
- Season sauce: Stir in 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder to flavor the sauce evenly.
- Add cheeses: Remove the saucepan from heat and stir in 1 cup shredded sharp cheddar, 1 cup shredded mozzarella, 1 cup shredded Gruyère, and half (1/2 cup) of the grated Parmesan cheese. Mix until all the cheeses are melted and the sauce becomes creamy.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure all pasta is evenly coated.
- Prepare baking dish: Grease a 9×13-inch baking dish. Transfer the macaroni and cheese mixture into the dish and spread evenly.
- Make topping: In a small bowl, combine 1/2 cup breadcrumbs with 2 tablespoons melted butter. Sprinkle this breadcrumb mixture evenly over the top of the pasta. Then sprinkle the remaining Parmesan cheese on top.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown, bubbly, and crisp.
- Rest and garnish: Let the baked macaroni rest for 5 minutes after removing from the oven. Garnish with 2 tablespoons chopped fresh parsley if desired before serving.
Notes
- If Gruyère cheese is unavailable, you can substitute with Fontina or Provolone cheese for a similar creamy texture.
- For a spicy variation, add a pinch of cayenne pepper or red pepper flakes into the cheese sauce.
- This dish can be prepared ahead of time and baked just before serving to save time.
