Four-Cheese Mac & Cheese Bake (Print Version)

Creamy baked macaroni layered with a blend of four cheeses for rich, savory comfort.

# What You'll Need:

→ 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

# How to Make:

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 to combine.
04 - Gradually whisk in milk, stirring continuously. Bring to a simmer and cook for 3-4 minutes until thickened.
05 - Lower heat to medium-low. Add cheddar, Gouda, mozzarella, and blue cheese, stirring until fully melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard if desired.
06 - Add cooked pasta to the cheese sauce and stir until all pasta is evenly coated.
07 - Pour the pasta and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle mixture over the pasta, then top with remaining cheddar cheese.
09 - Bake for 20-25 minutes until the top is golden brown and the mixture is bubbling at the edges. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Four cheeses create this layered depth that keeps surprising you with each forkful, especially that salty blue cheese note.
  • It comes together in under an hour, making it perfect for weeknights when you crave something that tastes like you spent all day cooking.
  • The panko topping gets crispy and golden while the inside stays creamy, giving you that textural contrast that makes people come back for seconds.
02 -
  • Shred your cheese fresh from a block rather than using pre-shredded if possible, because anti-caking agents in packaged cheese prevent it from melting as smoothly and creamily.
  • The blue cheese amount might seem intimidating but trust it, because forty grams is perfectly balanced and won't overpower, it'll just add intrigue.
  • Don't skip the resting period after baking, those five minutes let the sauce set enough that it won't run all over the plate when you serve it.
03 -
  • Keep the heat medium-low when melting the cheeses so they emulsify smoothly instead of becoming grainy and separated, which happens when cheese gets too hot too fast.
  • A tiny pinch of mustard powder intensifies the cheese flavors in a way that's invisible to the palate but makes people say this tastes incredible without knowing why.
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