Four Cheese Mac & Cheese Bake (Print version)

Creamy pasta with a blend of cheddar, Gouda, mozzarella, and blue cheese baked golden and savory.

# 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
12 - 1 teaspoon Dijon mustard

→ Topping

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

# Directions:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk constantly for 1 minute until a light paste forms.
04 - Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer and continue stirring until the sauce thickens, approximately 3 to 4 minutes.
05 - Reduce heat to low. Add cheddar, Gouda, mozzarella, and blue cheese, stirring until completely melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard.
06 - Add the cooked pasta to the cheese sauce and stir thoroughly to coat all pieces evenly.
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 evenly over the pasta mixture, then top with remaining shredded cheddar cheese.
09 - Bake for 20 to 25 minutes until the top is golden brown and the filling bubbles around the edges. Remove from oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • Four cheeses mean every forkful tastes different, keeping your palate genuinely surprised instead of bored.
  • The blue cheese whisper is barely noticeable until you know to look for it, making people ask what makes yours taste like that.
  • It actually impresses people without requiring you to fuss over it for hours.
02 -
  • Don't use pre-shredded cheese from a bag—it has anti-caking agents that make the sauce grainy instead of silky, and you'll taste the difference immediately.
  • The nutmeg sounds scary but tastes magical; it's the secret ingredient people can't identify but notice when it's missing.
03 -
  • Make it the morning of and bake it just before serving; the flavors deepen as everything sits together, and you get a hot, bubbling dish without last-minute stress.
  • If you're feeding a crowd, this doubles easily, but use a 9x13 inch baking dish and add 5 minutes to the baking time to ensure the center heats through.
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