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Easy Comforting Baked Four-Cheese Mac and Cheese with Buttery Crust

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A creamy, indulgent baked mac and cheese featuring a blend of four cheeses and a crispy browned butter breadcrumb crust, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 1 cup sharp cheddar cheese, shredded (about 100g)
  • 1 cup Gruyère cheese, shredded (about 110g)
  • ½ cup Parmesan cheese, grated (about 50g)
  • 1 cup mozzarella cheese, shredded (about 110g)
  • 6 tablespoons unsalted butter (85g), divided
  • ¼ cup all-purpose flour (30g)
  • 3 cups whole milk (720ml)
  • 1 cup panko breadcrumbs (about 60g)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon mustard powder (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons (56g) of unsalted butter over medium heat. Sprinkle in ¼ cup (30g) of all-purpose flour and whisk constantly for about 2 minutes until the mixture bubbles and turns pale golden.
  3. Slowly pour in 3 cups (720ml) of whole milk while whisking continuously to avoid lumps. Cook and whisk for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Reduce heat to low and add shredded sharp cheddar, Gruyère, mozzarella, and grated Parmesan. Stir gently until cheeses melt into a smooth sauce. Season with garlic powder, onion powder, mustard powder (optional), salt, and pepper to taste.
  5. Transfer the drained pasta into the cheese sauce and stir until every noodle is coated.
  6. In a small skillet, melt the remaining 2 tablespoons (28g) butter over medium heat. Add panko breadcrumbs and stir for about 3 minutes until golden brown and fragrant. Remove from heat.
  7. Pour the cheesy pasta mixture into a greased 9×13-inch baking dish. Evenly sprinkle the browned breadcrumb topping over the surface.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until the topping is crisp and golden and the cheese sauce is bubbling around the edges.
  9. Let the baked mac and cheese rest for about 5 minutes before serving.

Notes

Do not overcook pasta; it should be just al dente before baking. Brown the butter for the breadcrumb topping carefully to avoid burning. Freshly shred cheese for best melting quality. If topping browns too quickly, cover loosely with foil halfway through baking. For a cheesier crust, sprinkle extra Parmesan on top before baking. This recipe can be adapted for gluten-free or dairy-free diets by substituting appropriate ingredients.

Nutrition

Keywords: mac and cheese, baked mac and cheese, four cheese mac and cheese, comfort food, cheesy pasta, baked pasta, creamy mac and cheese

Find it online: https://chrisfeasts.com/easy-comforting-baked-four-cheese-mac-and-cheese-with-buttery-crust-recipe/