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There’s something irresistibly comforting about a creamy, cheesy pasta baked to golden perfection, and this Four Cheese Baked Macaroni and Cheese Recipe delivers exactly that warmth and indulgence with every bite. Blending Havarti, Parmesan, sharp cheddar, and extra sharp cheddar cheeses creates a luscious sauce that’s velvety and rich, while the crispy Parmesan and panko topping adds a delightful crunch. Whether you’re feeding a hungry family or hosting friends, this dish is a guaranteed crowd-pleaser that feels both luxurious and cozy all at once.
Ingredients You’ll Need
This Four Cheese Baked Macaroni and Cheese Recipe relies on simple, pantry-friendly ingredients that come together to create a dish bursting with flavor and texture. Each element plays a special role—from the creamy cheeses that build depth to the crispy topping that provides that perfect finish.
- 1 lb pasta: Choose elbow macaroni or your favorite bite-sized pasta to hold the sauce perfectly.
- 3/4 stick of butter: Adds richness and helps create a silky cheese sauce base.
- 2 Tablespoons all purpose flour: Acts as the thickening agent for the cheese sauce.
- 2 cups milk: Adds creaminess without heaviness, balancing the sauce.
- 1 cup heavy cream: Brings a luscious, velvety texture to the cheese blend.
- 1/2 teaspoon salt: Enhances all the savory flavors harmoniously.
- 1/2 teaspoon ground black pepper: Gives a subtle kick to brighten the dish.
- 2 cloves garlic (minced): Infuses a gentle aromatic depth into the creamy sauce.
- 4 oz Havarti cheese (shredded): Adds smoothness and a mild buttery flavor.
- 1/4 cup Parmesan: Sharp, nutty flavor that intensifies the cheese profile.
- 8 oz cheddar cheese (shredded): Classic cheese flavor, melty and comforting.
- 8 oz extra sharp cheddar cheese (shredded): Adds boldness and a slight tang, balancing richness.
- 3 Tablespoons Parmesan Cheese (for topping): Creates the golden, flavorful crust on top.
- 1 cup Panko bread crumbs: Provides light, crispy texture that contrasts with creamy pasta.
- 1 teaspoon dried parsley: Adds a fresh, herbaceous note in the topping.
- 1 Tablespoon Olive oil: Helps toast the breadcrumbs to perfect crispiness.
How to Make Four Cheese Baked Macaroni and Cheese Recipe
Step 1: Prepare the Pasta
Begin by preheating your oven to 375°F and setting aside a 2-quart baking dish—no need to grease it. Cook your pasta according to package directions until it’s just al dente, which ensures it won’t get mushy during baking. Drain and set aside while you prepare the luxurious cheese sauce.
Step 2: Make the Crispy Topping
In a medium bowl, combine panko breadcrumbs, 3 tablespoons of Parmesan cheese, dried parsley, and olive oil. Stir well so each crumb is lightly coated with oil and cheese. This mixture will bake up golden and crunchy, adding an irresistible texture that contrasts wonderfully with the creamy macaroni beneath.
Step 3: Whisk Together the Cheese Sauce
In a medium saucepan, melt the butter gently, then whisk in the all-purpose flour to create a smooth roux—this will thicken your sauce perfectly. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Stir in the salt, pepper, and minced garlic for subtle flavor depth. Once the liquid mixture is warm, add half your cheese blend, whisking continuously until melted and silky. Finish by adding the remaining cheeses, whisking until fully incorporated into a smooth, velvety sauce.
Step 4: Assemble and Bake
Pour the cooked pasta into your ungreased baking dish, then spoon the luscious cheese sauce evenly over the top, making sure every bite will be decadently cheesy. Sprinkle the prepared breadcrumb topping evenly across the surface. Bake uncovered for 20 to 25 minutes, or until the breadcrumbs are toasted golden brown and the cheese is bubbling joyfully around the edges. Serve hot to enjoy the perfect blend of creamy and crunchy textures.
How to Serve Four Cheese Baked Macaroni and Cheese Recipe
Garnishes
Adding a fresh garnish can elevate this classic dish effortlessly. Try sprinkling chopped fresh parsley or chives on top just before serving to add a pop of color and a hint of brightness that balances the rich cheese sauce beautifully.
Side Dishes
This Four Cheese Baked Macaroni and Cheese Recipe pairs wonderfully with crisp green salads or steamed seasonal vegetables. A tangy coleslaw or roasted Brussels sprouts can add a contrasting texture and flavor that rounds out your meal perfectly.
Creative Ways to Present
For a fun twist, try serving the macaroni and cheese in individual ramekins. This not only makes portion control easy but also creates an elegant presentation that’s perfect for dinner parties or cozy family meals. You can even add cooked bacon bits or sautéed mushrooms on top before baking for extra richness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. This dish tastes great reheated and leftovers often benefit from a quick refresh in the oven to bring back the crispy topping.
Freezing
Four Cheese Baked Macaroni and Cheese Recipe freezes wonderfully. Assemble the dish as directed but skip the breadcrumbs topping before freezing. Cover tightly with foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and add fresh breadcrumbs on top before baking.
Reheating
To reheat, place leftovers in an oven-safe dish, cover loosely with foil, and bake at 350°F for 20 minutes or until heated through. If desired, remove the foil for the last 5 minutes to crisp up the topping. You can also reheat individual portions in the microwave, though the oven method preserves the crunchy topping best.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While the combination of Havarti, Parmesan, and cheddars creates a unique flavor, feel free to experiment with other melty cheeses like Gruyère, Fontina, or Gouda to tailor it to your taste.
Is it necessary to use both milk and heavy cream?
Using both milk and heavy cream strikes a perfect balance between creaminess and lightness. You can use all milk or all cream, but the texture and richness may be slightly different.
Can I prepare this recipe ahead of time and bake it later?
Yes, this is a fantastic make-ahead dish! You can prepare it completely, cover, and refrigerate for up to 24 hours before baking. Just add the breadcrumb topping before baking for the best crispy finish.
What is the best pasta shape for this recipe?
Classic elbow macaroni is traditional because its hollow shape holds the cheese sauce well, but you can use small shells or cavatappi for a fun twist that captures sauce in every bite.
How can I make this recipe gluten-free?
Swap the all-purpose flour in the roux for a gluten-free flour blend, and use gluten-free pasta along with gluten-free panko bread crumbs for the topping. This makes it safe for gluten-sensitive diners without sacrificing flavor.
Final Thoughts
This Four Cheese Baked Macaroni and Cheese Recipe is a celebration of everything we love about comfort food: creamy, cheesy, and topped with a perfectly crunchy golden crust. It’s a simple recipe that feels special and satisfying, perfect for family dinners, casual gatherings, or whenever you crave a little cheesy indulgence. I can’t wait for you to try it and make it one of your go-to favorites!
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Four Cheese Baked Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A rich and creamy Four Cheese Baked Macaroni and Cheese recipe featuring a blend of Havarti, Parmesan, and sharp cheddars, topped with a crispy panko breadcrumb mixture. This comforting casserole is baked to golden perfection, making it an indulgent and crowd-pleasing dish perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb pasta
- 3/4 stick butter (about 6 tablespoons)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 4 oz Havarti cheese, shredded
- 1/4 cup Parmesan cheese
- 8 oz cheddar cheese, shredded
- 8 oz extra sharp cheddar cheese, shredded
Topping
- 3 tablespoons Parmesan cheese
- 1 cup panko bread crumbs
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F (190°C). Set aside a 2-quart baking dish. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the topping: In a bowl, combine the panko bread crumbs, 3 tablespoons of Parmesan cheese, dried parsley, and olive oil. Mix well to evenly coat the crumbs. Set this mixture aside.
- Make the cheese sauce: In a medium-sized pan over medium heat, melt the butter. Whisk in the all-purpose flour to create a roux, cooking for about 1-2 minutes without browning. Slowly whisk in the milk and heavy cream, stirring constantly to prevent lumps. Add salt, black pepper, and minced garlic. Warm the mixture until it is hot but not boiling. Add half of the shredded cheeses and whisk gently until fully melted. Then add the remaining cheese and continue whisking until the sauce is smooth and creamy.
- Assemble and bake: Transfer the cooked pasta into the ungreased baking dish. Pour the cheese sauce evenly over the pasta, making sure to coat all noodles. Sprinkle the prepared panko breadcrumb topping evenly over the cheese layer. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are lightly browned and the cheese sauce is bubbly.
- Serve: Remove the casserole from the oven and let it cool slightly. Serve immediately for the best creamy and crunchy contrast.
Notes
- For best texture, do not overcook pasta before baking. Slightly undercook it to finish cooking in the oven.
- You can substitute panko with regular bread crumbs but the topping might be less crispy.
- Use freshly grated cheese for optimal melting texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- For a richer flavor, try adding a pinch of nutmeg to the cheese sauce.
