This 4-Cheese Baked Mac and Cheese is a staple holiday dish in our home but my kids love it so much that they request it quite often for birthdays, or even just for random weekend dinners. It is rich, creamy and just delightful! And it is always a hit when I take it to parties. People always request the recipe so I always have a screenshot of it that I can text to them. So without further ado, let’s get busy making it!
How to Make 4-Cheese Baked Mac and Cheese
The process goes rather quickly so I find it easier to prep the ingredients first. Get your cheeses grated and your garlic minced. I used sharp cheddar, smoked gouda, and mozzarella. Cream cheese is the 4th cheese, and I use half of a block (4 oz). I use about 6 nice sized garlic cloves. I highly recommend investing in one of these cheese graters! You can have a block of cheese grated in less than a minute!
Once you have it all grated, give it a good mix!
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Then you will want to get your pasta started cooking. You can use any shape you want, just be sure to use a short pasta. But long pasta will work if that is all you have.
In another skillet, melt one stick of butter over medium heat. It is important to not turn your heat too high because the ingredients we’re using burn easily and quickly.
Whisk in 1/4 cup of all purpose flour. Cook that for a few minutes to cook out the raw flour.
Add in 4 cups of half and half. Stir over medium heat for about 5-7 minutes until it is thickened up. Add a tbs each of garlic powder, onion powder and smoked paprika. Season with some salt and pepper. You will have a chance when the sauce is done to add more salt and pepper if needed.
Now add the 4 oz of cream cheese and HALF of the cheeses you grated earlier. Stir until all the cheese is melted and you have a nice, thick and creamy sauce.
And lastly:
Add the pasta to a greased 9×13 baking dish, then pour on the cheese sauce and mix it really well. Then top with the remaining cheese.
Bake at 400 for about 15 minutes. Then turn your oven to broil and cook for about 5 minutes to get it nice and golden brown. The top layer of cheese is going to form a nice “crust” without having to use bread crumbs or any other type of crunchy toppings, but you are certainly welcome to use them if you would like! This is a pretty customizable recipe.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
4-Cheese Baked Mac and Cheese
Ingredients
- 16 oz Elbow Macaroni, or any shaped pasta of your choice
- 8 oz each Sharp Cheddar, Smoked Gouda, Mozzarella, grated Do not use the pre-shredded
- 4 oz Cream Cheese
- 1 stick Salted Butter
- 3-4 Garlic Cloves, minced
- 1/4 cup All Purpose Flour
- 4 Cups Half and Half
Seasonings
- 1 tbs each Garlic Powder, Onion Powder, Smoked Paprika
- 1 pinch Nutmeg
- Salt and Pepper to taste
Instructions
- Start by shredding your cheeses and divide in half. Set aside.
- Get your salted pasta water boiling and add your pasta. *It is important to cook your pasta for a few minutes less than the instructions say for it to be al dente. It will continue to cook in the oven.*
- In a skillet, melt one stick of butter over medium heat, then add in your garlic. This only needs to cook for about a minute. Stir until the garlic is fragrant.
- Whisk in the flour and stir continuously for about 3-4 minutes to cook out the raw flour taste. Stir in your seasonings as well. You should have a nice smooth roux after this.
- Pour in the half and half and again stir it continuously for about 5-7 minutes until the sauce has thickened up.
- Add in the 4 oz of cream cheese and HALF of the shredded cheeses. Stir until all the cheese is completely melted and you have a nice, thick creamy sauce.
- Preheat oven to 400 degrees.
- Grease a 9×13 baking dish, add in your cooked and drained pasta then pour the cheese sauce in and mix it really well.
- Bake for about about 15 minutes. Turn the oven to broil and cook for another 5 minutes. Oven times vary so keep a close watch on it so it doesn't burn.
- Remove from the oven and let cool for at least 10 minutes to allow it to thicken up a bit.
Notes
Check out these other great recipes while you are here!
Caroline
I’m going to make this today! Does the second half of the cheeses go on before the broiler step? I just want to be 💯 percent sure! I’m a beginner cook! Thank you for all your wonderful recipes!!!!
cwilken
Hi Caroline, I am SO SORRY I was unable to get to your question until today.I was out of town for the weekend and did not have my computer with me. To answer, yes it does go on before the broiler step. You want it under the broiler just long enough to get a nice golden crust on it. If you ended up making it I hope it turned out delicious! I am sure you did great! 🙂
April G
Made this Thanksgiving weekend and it was a HUGE hit! Everyone loved it!
cwilken
April,
That is so awesome to hear!!! Thank you so much for taking the time to let me know!