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
Scale
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.
