After making many mac and cheese recipes over the years, we know what makes a crave-worthy dish and this Four Cheese Mac and Cheese is it. Each cheese has a job: one for creaminess, one for nuttiness, one for depth, plus the classic cheddar to tie it all together. It gets topped with a buttery breadcrumb layer that we spent our time perfecting. Plus, get our go-to tip for making sure that the sauce turns out perfectly smooth and creamy every time.
We don't take mac and cheese lightly around here! After trying a version of this on a trip last fall, my husband insisted we recreate it at home.
Fortunately, between our old-fashioned mac and cheese (top recipe on our site!) and our quick 20-minute stovetop mac and cheese, we have made enough in the last 20 years to know what makes a truly great mac and cheese, and this four cheese mac and cheese hit all the notes for us
The sauce starts with a bechamel that gets turned into a smooth, cheesy Mornay sauce, and we share a couple tricks for making it extra creamy. We also tested the topping multiple ways before landing on the perfect mix for a crispy, yet buttery top.
Skip to:
Why this recipe made the cut
Like all recipes on Borrowed Bites, this one has been tested many times to make sure that it not only tastes amazing, but is truly the best version we can make. Here is why this one earned its spot:
- Balanced: Each cheese was chosen for a reason, and together they create a depth that feels rich without being overwhelming. It melts beautifully into a creamy, sharp, and savory flavor in every bite.
- Decadent: This is not your average mac and cheese. It has silky smooth sauce that clings to every piece of pasta for the best kind of comfort food.
- Topping: This topping won me over! It really does take this dish over the top.
Four cheese macaroni and cheese ingredients
This recipe requires a handful of ingredients, but each single one earns its place. Exact amounts are down below, but here are some notes about each one.
- Cheddar cheese: Mild, medium, or sharp cheddar cheese all work in here. The sharper the cheese, the stronger the flavor. White cheddar is also a delicious choice.
- Mozzarella cheese: We use mozzarella for its melting factor, which helps to create a creamy sauce. Grab the low moisture block of cheese instead of fresh cheese, which has too much moisture.
- Gruyere: This nutty, rich cheese helps this recipe stand apart. Look for 100% gruyere cheese. Many in the store are blends and will not result in the same flavor.
- Parmesan: This one adds the sharpest flavor. Just a little is all you need.
- Flour: Regular all-purpose flour thickens the sauce.
- Butter: Our standard is to always use salted butter for the best flavor.
- Milk: Whole milk gives the creamiest finish, but 2% will do in a pinch.
- Pasta: Any short pasta works well. Medium shells, penne, and elbow macaroni are all good because they hold the sauce nicely while also being bite-sized.
- Ritz crackers: These buttery crackers add flavor and richness to the topping. One standard sleeve is all you need.
- Breadcrumbs: We use Panko breadcrumbs because they give the topping its extra crispy crunch.
- Spices: Kosher salt, onion powder, garlic powder, and mustard powder all add a underlying depth of savoriness.
Helpful kitchen tools
How to make four cheese mac and cheese
Before starting the sauce, preheat the oven to 425ºF. Grease your 9x13 baking dish with nonstick spray, butter, or a thin layer of oil over it so it doesn't stick while baking.
At the same time, bring a pot of water over high heat to a boil and cook pasta, cooking 2 minutes less than the package says. This will keep it from getting soggy in the oven.
In a large pot, melt the butter. Once melted, add in the flour, onion powder, garlic powder, and mustard powder, stirring constantly for 30 seconds to one minute.
This steps helps bloom the spices and also cooks off the raw taste of the flour.
Slowly pour in the milk while whisking constantly. Adding it in gradually keeps the sauce smooth and creamy, since pouring it in too quickly can cause lumps.
Continue cooking sauce until it thickens. You'll know it is ready when it coats the back of a spoon and you can draw a line through it that stays separated.
Remove the pot from the heat and add the cheeses a handful at a time, stirring until each addition is melted before adding more. Again, this is one of the tips to creating a really smooth sauce. At this point taste the sauce and add salt to taste.
While this step is technically optional, it's one of the very best secrets for creating an ultra luxurious sauce.
Use an immersion blender right down in the sauce, and blend for 1-2 minutes or until the sauce turns a silky, velvety texture.
Add the drained noodles to the sauce, and stir until everything is evenly coated.
Pour the noodles and sauce into the prepared baking dish, spreading out into an even layer.
To make the topping, mix together the cracker crumbs, the panko breadcrumbs, and the melted butter. Mix lightly with a fork to maintain texture.
Sprinkle the topping evenly over the top of the mac and cheese mixture making sure it goes from edge to edge.
Bake in the oven for 25-30 minutes, or until hot and bubbly.
Hint: If I am running a little low on time when making this, I gently warm the milk in the microwave or on the stove. This speeds up the thickening process.
What to serve with...
I love that mac and cheese works as a main dish or as a side dish. So while this is hearty enough to be dinner all by itself, it also pairs well with any of these:
Make ahead instructions
Prepare the recipe through the step of adding the mixture to the prepared pan, but wait to make the topping until just before baking. Allow to cool to room temperature. Wrap the dish tightly with plastic wrap, then add a layer of foil.
Refrigerate for 1-3 days or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before baking.
Just before baking, make the breadcrumb topping, sprinkle it over the top, and bake for 40-45 minutes.
FAQs
Store any leftover mac and cheese in an airtight container, or cover the cooled pan with a layer of plastic wrap followed by foil to keep it tightly covered.
The best macaroni and cheese recipes have an incredibly smooth, rich, and creamy sauce. The easiest way to get that texture is to use an immersion blender after melting the cheese into the sauce, but before adding in the pasta.
Blending the sauce emulsifies everything together for a really luxurious finish.
Tips & tricks
- Each brand of pasta cooks a little differently. For the best texture, cook the pasta 2 minutes less than the package directions. It should be quite al dente since it will finish cooking in the sauce. If the pasta is fully cooked before baking, it will turn mushy by the time the dish is done.
- Shred your own cheese! Pre-shredded cheese is coated in a substance that creates a gritty sauce that doesn't melt as smoothly.
- When I'm short on time, I warm the milk in the microwave before adding it to the sauce. Do not let it boil, as that can create a skin on top. Starting with warm milk helps the sauce thicken more quickly once combined.
- For a truly creamy and smooth sauce be sure to use the immersion blender.
More recipes
Looking for other recipes like this? Try these:
Recipe
4 Cheese Macaroni and Cheese Recipe
Equipment
- immersion blender optional
Ingredients
Macaroni and Cheese Sauce
- 1 lb short pasta medium shells, penne
- 6 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon kosher salt plus more for salting the water
- 6 cups whole milk
- 7 ounces gruyere cheese just over 2 cups
- 8 ounces cheddar about 2.5 cups
- 3 ounces low-moisture/part-skim mozzarella about 1 cup
- 3 ounces parmesan about 1 cup
Topping
- 1 cup panko breadcrumbs
- 1 cup Ritz cracker crumbs almost 1 regular sleeve crushed into small crumbs
- 4 tablespoon butter melted
Instructions
- Preheat the oven to 425ºF. Spray a 9x13 pan with a nonstick spray and set aside.
- Bring a large pot of water to a boil over high heat. Add ½ teaspoon of salt, then add the pasta. Cook according to the package directions, reducing the cook time by 2 minutes. Drain the pasta and briefly rinse with cold water to stop the cooking.1 lb short pasta
- In a large pot, melt the butter over medium heat. Once melted, add the flour, onion powder, garlic powder, and mustard powder. Stir constantly for about 30 seconds to form a smooth paste and to ensure the raw flour taste is cooked off.6 tablespoons butter, 6 tablespoons flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon mustard powder, ¼ teaspoon kosher salt
- Slowly pour in the milk while whisking vigorously to prevent lumps. Once all the milk has been added, continue stirring until the sauce thickens slightly. The sauce is ready when it coats the back of a spoon and holds a clean line when you run your finger through it.6 cups whole milk
- Remove the pot from the heat and add the shredded cheese a handful at a time, stirring until fully melted and smooth before adding more. Stir in the salt, then taste and adjust if needed. For an extra silky sauce, use an immersion blender and blend for 1-2 minutes until completely smooth.7 ounces gruyere cheese, 8 ounces cheddar, 3 ounces low-moisture/part-skim mozzarella, 3 ounces parmesan
- If needed, gently rinse the pasta to help separate the noodles, then shake off all excess water. Add the pasta to the sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish.
- In a small bowl, mix together the topping ingredients. Sprinkle evenly over the pasta. Bake for 25-30 minutes, or until hot and bubbly. If the topping begins to brown too quickly, loosely cover the dish with foil.1 cup panko breadcrumbs, 1 cup Ritz cracker crumbs, 4 tablespoon butter
Notes
- Each brand of pasta cooks a little differently. For the best texture, cook the pasta 2 minutes less than the package directions. It should be quite al dente since it will finish cooking in the sauce. If the pasta is fully cooked before baking, it will turn mushy by the time the dish is done.
- Shred your own cheese! Pre-shredded cheese is coated in a substance that creates a gritty sauce that doesn't melt as smoothly.
- When I'm short on time, I warm the milk in the microwave before adding it to the sauce. Do not let it boil, as that can create a skin on top. Starting with warm milk helps the sauce thicken more quickly once combined.
- For a truly creamy and smooth sauce be sure to use the immersion blender.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This recipe hits the spot. So creamy and flavorful!