Four-Cheese Mac & Cheese Bake (Print Version)

Decadent pasta baked with a blend of sharp and creamy cheeses, topped with crispy breadcrumbs.

# Components:

→ Pasta

01 - 14 oz elbow macaroni or short pasta

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, shredded
06 - 3/4 cup Gouda cheese, shredded
07 - 3/4 cup mozzarella cheese, shredded
08 - 1/3 cup blue cheese, crumbled
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg, optional
12 - 1 teaspoon Dijon mustard, optional

→ Topping

13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1/4 cup sharp cheddar cheese, shredded

# Method:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente according to package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk while stirring continuously. Bring to a simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Lower heat and add cheddar, Gouda, mozzarella, and blue cheese. Stir until fully melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard if using.
06 - Add cooked pasta to the cheese sauce, stirring to coat evenly.
07 - Pour the pasta mixture into the prepared baking dish.
08 - In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the pasta, then top with remaining cheddar cheese.
09 - Bake for 20 to 25 minutes, or until bubbling and golden brown. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Four cheeses create layers of flavor that build on each other instead of competing—the sharp cheddar plays off the earthiness of Gouda while blue cheese adds this sophisticated tang you didn't expect to miss.
  • The bake gives you that crispy, buttery top everyone fights over while the inside stays impossibly creamy and never breaks or gets grainy.
  • It actually tastes better when you make it ahead and reheat it, which means you can prep it the morning of a dinner party and just slide it in the oven.
02 -
  • If your sauce breaks or looks separated when you add the cheese, lower the heat immediately and add a splash of cold milk while whisking—the cold milk cools things down just enough for the cheese proteins to relax and come back together.
  • Don't cover the baking dish with foil—you need that top to brown and crisp, and foil will trap steam and make it soggy.
03 -
  • Shred your cheese from a block yourself if you have time—pre-shredded cheese has anti-caking agents that make the sauce textured instead of silky, and you'll notice the difference immediately.
  • Keep the heat moderate throughout the whole process; high heat is the enemy of creamy cheese sauce and will make it separate or break into oily puddles.
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