Four Cheese Mac & Cheese Bake (Printable Version)

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

# Ingredient List:

→ 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

# Steps:

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, approximately 8-10 minutes. 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 until combined.
04 - Gradually whisk in milk while stirring continuously. Bring to a simmer and cook for 3-4 minutes, stirring until the sauce thickens.
05 - Lower heat to medium-low. Add cheddar, Gouda, mozzarella, and blue cheese. Stir until all cheeses are fully melted and the sauce is smooth and creamy.
06 - Season with salt, pepper, nutmeg, and Dijon mustard. Stir thoroughly to combine all seasonings.
07 - Add the cooked pasta to the cheese sauce. Stir gently until all pasta is evenly coated with the sauce.
08 - Pour the pasta and cheese mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the pasta, then top with the remaining shredded cheddar cheese.
10 - Bake for 20-25 minutes until the mixture is bubbling at the edges and the topping is golden brown. Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Four distinct cheeses create a savory depth that lingers long after dinner, making it impossible to serve just once.
  • The whole thing comes together in under an hour, which means you can impress people without spending your entire afternoon in the kitchen.
  • That golden, crispy breadcrumb topping against the creamy sauce underneath is the kind of contrast that makes every spoonful feel intentional.
02 -
  • Cook your roux for a full minute before adding milk—I learned this the hard way when I rushed and ended up with a sauce that tasted like raw flour and ruined an entire batch.
  • Add the cheeses off heat or with the burner very low, because high heat makes cheese separate and break, turning your beautiful sauce into something grainy and sad.
  • Don't skip letting the dish rest for those five minutes—it lets the starch absorb the sauce and prevents a soupy mess on your plate.
03 -
  • Make the entire thing up to the baking step ahead of time, cover it with foil, and refrigerate—just add five extra minutes to your baking time if you're starting from cold.
  • That golden breadcrumb topping comes from using real melted butter instead of olive oil, which creates a crisper, more delicious crunch that everyone notices.
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