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Savory Baked Mac and Cheese Four Cheeses Easy Recipe for a Crowd

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A creamy, cheesy baked mac and cheese featuring a blend of four cheeses and a crispy breadcrumb topping, perfect for feeding a crowd.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni or any short pasta
  • 6 tablespoons (85g) unsalted butter, divided
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) Gruyère cheese, shredded
  • 1 cup (100g) mozzarella cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) panko breadcrumbs
  • Chopped fresh parsley, optional for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and set the oven rack in the middle position.
  2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  3. In a medium saucepan, melt 4 tablespoons (55g) of butter over medium heat. Whisk in 1/4 cup (30g) all-purpose flour and cook for 2-3 minutes, whisking constantly.
  4. Gradually pour in 4 cups (950ml) of warmed whole milk while whisking. Continue whisking until the mixture thickens and bubbles gently, about 5-7 minutes.
  5. Remove the saucepan from heat. Stir in the shredded sharp cheddar, Gruyère, mozzarella, and grated Parmesan cheeses until fully melted and smooth.
  6. Add garlic powder, onion powder, salt, and pepper to taste. Adjust seasoning as needed.
  7. In a large mixing bowl, toss the drained pasta with the cheese sauce until evenly coated. Add a splash of milk if the sauce is too thick.
  8. Grease a 9×13 inch (23×33 cm) casserole dish with the remaining 2 tablespoons (30g) butter. Pour in the cheesy pasta mixture and spread evenly.
  9. Sprinkle 1 cup (100g) panko breadcrumbs evenly over the top. Optionally, dot small pieces of butter on the breadcrumbs for extra browning.
  10. Bake in the preheated oven for 25-30 minutes until the top is golden and crispy and the sauce is bubbling around the edges.
  11. Let the mac and cheese rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Shred your own cheese for the best melt and flavor. Warm the milk before adding to the roux to avoid lumps. Do not overcook the pasta; it will continue cooking in the oven. Rest the dish before serving to set the sauce. For gluten-free, use gluten-free pasta, flour, and breadcrumbs.

Nutrition

Keywords: baked mac and cheese, four cheese mac and cheese, comfort food, cheesy pasta bake, crowd-pleaser, easy mac and cheese

Find it online: https://wigglebite.com/savory-baked-mac-and-cheese-four-cheeses-easy-recipe-for-a-crowd/