4 Cheese Baked Macaroni & Cheese: Homestyle Goodness from Scratch
This four-cheese baked macaroni and cheese recipe, creamy and crunchy in all the right places, is perfect for potlucks and holiday gatherings.
This recipe is a staple in my half-vegetarian household. The carnivores don’t mind missing their meat dish when this is served. It is quick and easy to make. I typically shred all the cheese during the baby’s nap time so I am ready to go at dinner time.
The Macaroni & Cheese Recipe
I recommend making a double batch. The cooking time accommodates two pans and it is very freezer-friendly. Having one in the freezer works nicely for the nights you don’t feel like cooking anything for dinner.
Ingredients
- 7 tbsp. Butter
- 4 tbsp. All-Purpose Flour
- 2 c. Half & Half
- 3/4 tsp. Salt
- 1/4 tsp. Pepper
- 2 c. Parmesan Cheese (shredded)
- 1 c. Mild Cheddar Cheese (shredded)
- 1 c. Sharp Cheddar Cheese (shredded)
- 1 c. Monterey Jack Cheese (shredded)
- 3/4 tsp. Garlic (minced)
- 1 lb. Elbows Macaroni
- 1 tsp. Italian Seasonings
- 1/4 c. Italian Bread Crumbs
Instructions
In a medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine making a roux.
Cook the roux (stirring frequently) for 3 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Cook until thickened (about 4 to 5 minutes) stirring frequently. Remove from the heat and season with salt, pepper, Italian seasoning, and 1 cup of grated parmesan. Stir until the cheese is melted into the roux and the sauce is smooth. Cover and set aside.
Preheat the oven to 350ºF. While your oven is preheating, fill a large pot with water and bring it to a boil over high heat. Add the macaroni. Return to a boil, reduce the heat to a low boil and cook until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the roux from earlier, and stir to combine. Set aside.
Using the remaining butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine the remaining cheeses. Toss to combine.
Place 1/3 of the macaroni in the bottom of the prepared baking dish. Top with 1/3 of the mixed cheeses. Continue layering until all the cheese and macaroni are in the dish. Sprinkle bread crumbs over the top of the macaroni and cheese. Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
4 Cheese Baked Macaroni
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Equipment
- Casserole Dish 9" x 13"
Ingredients
- 7 tbsp. Butter
- 4 tbsp. All-Purpose Flour
- 2 c. Half & Half
- ¾ tsp. Salt
- ¼ tsp. Pepper
- 2 c. Parmesan Cheese shredded
- 1 c. Mild Cheddar Cheese shredded
- 1 c. Sharp Cheddar Cheese shredded
- 1 c. Monterey Jack Cheese shredded
- ¾ tsp. Garlic minced
- 1 lb. Elbows Macaroni
- 1 tsp. Italian Seasonings
- ¼ c. Italian Bread Crumbs
Instructions
- In a medium saucepan melt 4 tbsp of the butter over low heat. Add the flour and stir to combine making a roux. Cook (stirring frequently) for 3 minutes.4 tbsp. All-Purpose Flour
- Increase the heat to medium and whisk in the half & half a little at a time. Cook until thickened (about 4 to 5 minutes) stirring frequently.2 c. Half & Half
- Remove the roux from the heat and season with the salt, pepper, Italian seasoning, and 1 c. of the grated parmesan. Stir until the cheese is melted and the sauce is smooth.3/4 tsp. Salt, 1/4 tsp. Pepper, 1 tsp. Italian Seasonings
- Cover and set aside.
- Preheat the oven to 350°F.
- Fill a large pot with water and bring to a boil over high heat. Add the macaroni. Return to a boil, reduce the heat to a low boil and cook until macaroni is very al dente (slightly undercooked).1 lb. Elbows Macaroni
- Drain in a colander and return the macaroni to the pot. Add 2 tbsp of the butter and roux and stir to combine. Set aside.3/4 tsp. Garlic
- Using the remaining butter, grease a 3-quart baking dish or casserole and set aside.
- In a large bowl combine the remaining cheeses. Toss to combine.1 c. Mild Cheddar Cheese, 1 c. Sharp Cheddar Cheese, 1 c. Monterey Jack Cheese
- Place 1/3 of the macaroni in the bottom of the prepared baking dish. Top with 1/3 of the mixed cheeses. Continue layering until all the cheese and macaroni is in the dish. Sprinkle bread crumbs over the top of the macaroni and cheese.1/4 c. Italian Bread Crumbs
- Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Notes
Feel free to experiment with cheese and pastas. I have had great luck with bow tie and rotini pastas.
Nutrition
Work with what you have…
Feel free to experiment with cheese and pasta. I have had great luck with bow ties, penne, and rotini pasta. I’ve also switched up the cheese as well. So long as your cheese ratios stay about the same, you will have good luck with this recipe.
If you’re looking for a lighter pasta option, check out my Lemon Pasta Recipe made with Meyer lemons. For more cheesy goodness, I recommend my Broccoli Hush Puppies with homemade ranch dressing.
What is your favorite home-style meal? Comment below.
This was a great recipe! All your measurements were spot on. Since you asked for feedback…you didn’t instruct your readers to add the roux to the pasta after the butter and garlic. Also, I would suggest making the pasta first or at least get the water boiling first so the roux didn’t sit so long. I saved a half cup of pasta water and added it to the pasta and the roux to thin it out a little since it had been sitting. I used White Cheddar, Emmentaler, Gruyere and Parmesan and used Campanella pasta.
Yes! I wish I had known where the roux went. I am not an experienced cook and followed this recipe to the letter. I never saw any mention if the roux after it was cooked and set aside. .?
You will get better ?
Yummy that sounds good!
At what point do you add the Parmesan cheese sauce?
You add it between layers of macaroni or mixed right in with the macaroni.
YUM!
Oh, my gosh….this will be a MUST in this ‘half-vegetarian’ house, too! Soul food. My mouth is literally watering right now. 🙂
Let me you think after you try it. It’s not easy coming up with meat-free dishes for non-vegetarians is it? Lol
That sounds delicious!!!
Be sure to come back and let me know your thought if you try it. This is my first written down recipe (I’m one of those people who experiments and eyeballs measurements). I’d love some feedback.