4 cheese macaroni cheese recipe

Written BySheba G Updated On
4 cheese macaroni cheese recipe
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The Best 4 cheese macaroni cheese recipe

Four cheese macaroni and cheese is the recipe I make more than any other in my house. It uses sharp cheddar, Gruyere, fontina, and a small amount of Parmesan, and together they give you a sauce that tastes creamy, nutty, and sharp at the same time. The pasta goes into the water a couple of minutes shy of done so it can finish cooking in the oven without going soft. There is nothing fussy about the method, and most of the work is grating cheese while the water comes up to a boil.

My kids ask for this one by name and they are not shy about telling me when a macaroni and cheese recipe misses. This one never gets a complaint. I make it for birthdays, holiday dinners, potlucks, and regular Tuesday nights when I want something everyone will actually eat. It doubles easily in a 9 by 13 inch baking dish, and the leftovers reheat well the next day with a splash of milk stirred in.

I feel good about what goes into it. Real cheese brings calcium and protein to the table, the milk adds more calcium, and the pasta supplies the energy kids and adults both need to get through a busy day. There is no processed cheese product in this recipe, just block cheese I grate myself, butter, flour, and milk. I round out the plate with roasted broccoli or a simple green salad so the meal has some balance and nobody leaves the table hungry.

Four Cheese Macaroni and Cheese

Four Cheese Macaroni and Cheese

4.6 from 1536 votes

A baked four cheese macaroni and cheese built on a smooth cheddar, Gruyère, fontina, and Parmesan sauce, finished with a buttery panko crust. The sauce comes together in one saucepan, so it works on a weeknight but is rich enough for a holiday table.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 780 kcal

🥘Ingredients

For the Pasta

12 oz elbow macaroni
1 tbsp salt, for the pasta water

For the Cheese Sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, warmed
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard powder
1 pinch cayenne pepper

For the Cheeses

1 cup sharp cheddar, shredded
1/2 cup Gruyère, shredded
1/2 cup fontina, shredded
1/4 cup Parmesan, finely grated

For the Topping

2 tbsp unsalted butter, melted
1/2 cup panko breadcrumbs
2 tbsp Parmesan, finely grated

👨‍🍳Directions

1Heat the oven to 350°F. Bring a large pot of water to a rolling boil and stir in the tablespoon of salt.
2Add the macaroni and cook 1 to 2 minutes short of the package directions, until the pasta bends but still has a firm bite at the center. Drain well without rinsing and set aside.
3Make the topping: melt the 2 tablespoons of butter in a small bowl, then stir in the panko and 2 tablespoons of Parmesan until the crumbs are evenly coated. Set aside.
4In a saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture turns pale gold and smells lightly toasted.
5Pour in the warm milk in a steady stream while whisking. Cook for 5 to 7 minutes, whisking often and scraping the corners of the pan, until the sauce thickens enough to coat the back of a spoon and the first lazy bubbles break at the surface.
6Pull the pan off the heat and whisk in the salt, pepper, mustard powder, and cayenne. Add the cheddar, Gruyère, fontina, and 1/4 cup Parmesan a handful at a time, stirring until each addition melts before adding the next. The sauce should look glossy and fall in a slow ribbon off the whisk.
7Fold the drained macaroni into the sauce until every piece is coated. Scrape everything into a buttered 2-quart baking dish and spread it level, then scatter the reserved panko topping over the surface in an even layer.
8Bake for 25 to 30 minutes, until the edges bubble and the topping is deep golden brown. Let the dish sit for 10 minutes before serving so the sauce sets enough to scoop cleanly.

🔧Equipment

Large pot
Colander
Saucepan
Whisk
Box grater
2-quart baking dish
Wooden spoon
Small mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 780 kcal🧈Total Fat: 48g💛Saturated Fat: 28g❤️Cholesterol: 130mg🧂Sodium: 950mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 32g

📝Notes

Tips: Shred the cheeses yourself rather than buying pre-shredded bags, since the anti-caking starch can make the sauce grainy. Warm the milk before whisking it in to keep the roux smooth. If the sauce tightens too much while the pasta cooks, loosen it with a splash of warm milk. Assemble the dish up to a day ahead, cover, and refrigerate, then add 8 to 10 minutes to the bake time. Nutrition figures are estimates calculated from the ingredient amounts listed and will vary with the specific cheeses and pasta you use.

Watch Video Of How Four Cheese Macaroni and Cheese Works

I make this four cheese macaroni and cheese for everything from a Tuesday dinner to a graduation party, and it always gets the same reaction when people go back for seconds. It feeds a crowd, it holds up on a buffet table, and it is easy enough that I can put it together while handling everything else. If you need one dish that keeps both the kids and the adults happy, this is the one I reach for.

❓ Frequently Asked Questions About Four Cheese Macaroni and Cheese

1. What are the best cheeses to use for a four cheese macaroni?

The most reliable combination pairs one sharp cheese for flavor, one melty cheese for texture, and one soft cheese for creaminess. A common mix is sharp cheddar, Gruyère or Swiss, mozzarella, and a small amount of Parmesan or blue cheese for a salty kick. Strong cheeses like blue or aged Parmesan should stay in the background, roughly a quarter of the total, or they will overpower the sauce.

2. Can I make four cheese macaroni ahead of time?

Yes. Assemble the dish up to the point of baking, let it cool, cover tightly, and refrigerate for up to 24 hours. Add the topping just before baking and give it an extra 10 to 15 minutes in the oven, since a chilled dish takes longer to heat through. If the top browns too quickly, cover loosely with foil and continue baking until the center bubbles.

3. Why did my cheese sauce turn grainy?

Grainy sauce usually comes from too much heat. Once the cheese goes in, keep the pan over low heat and stir until it just melts, then take it off the burner. Adding cheese in handfuls and letting each addition melt before the next keeps the sauce smooth, and shredding your own cheese avoids the anti-caking starches in pre-shredded bags that can cause a sandy texture.

4. Can I freeze four cheese macaroni?

It freezes well, though the pasta softens slightly on thawing. Cook the pasta a minute or two shy of al dente, combine it with the sauce, and freeze before baking, either in the baking dish or in portions. Thaw overnight in the fridge, add the topping, and bake as directed, allowing extra time if it goes into the oven cold.

5. How do I reheat leftovers without drying them out?

Add a splash of milk and reheat gently, either in a covered pan over low heat or in the microwave at 50 percent power, stirring every 30 seconds. For oven reheating, cover with foil and warm at 350°F until the center is hot. The topping will soften under the foil, so uncover for the last five minutes if you want the crust to crisp back up.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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