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Wooden spoon scooping up creamy four cheese mac and cheese.

4 Cheese Mac and Cheese

This Four Cheese Mac and Cheese recipe is made with a rich and flavorful four cheese sauce and baked under a blanket of shredded cheese. This one is holiday worthy!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10
Calories: 521kcal

Ingredients
 

  • 1 lb cavatappi or short pasta shape of your choice
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 1 cup shredded white American cheese (the kind you get from the deli)
  • ¾ cup crumbled blue cheese
  • ⅓ cup unsalted butter
  • ⅓ cup flour
  • 2 ¾ cup milk (2% or whole)
  • 1 cup half and half
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  • Preheat the oven to 350 degrees and grease a 9 x 13 inch casserole dish.
  • Bring a large pot of salted water to a boil. Boil the noodles according to package directions, then drain and return to the pot. If the sauce is not quite done, toss the pasta with a little olive oil to keep it from sticking.
  • Meanwhile, make the cheese sauce. In a large sauce pan, melt the butter over medium heat. Add the flour and whisk constantly, cooking for 1-2 minutes, until smooth and thick.
  • Slowly drizzle in the milk and half and half, about a ½ cup at a time, whisking constantly. The mixture will be thick and gloppy at first, but will eventually thin and smooth out. Bring the mixture to a gentle simmer. Cook 3-4 minutes, stirring continuously, making sure to scrape the bottom and sides of the pan well. When the mixture is thickened enough to coat the back of a spoon, turn the heat all the way down to low.
  • Whisk in the salt, mustard powder, garlic, cayenne, pepper, and paprika.
  • Stir in all of the blue cheese, and most of the cheddar, fontina and American, reserving about 1 cup total. Continue stirring until all the cheese is melted.
  • Pour the noodles into the greased pan, followed by the cheese sauce. Stir well. Top with the reserved cheese. Bake, uncovered, for 20-22 minutes, or until the sauce is bubbling and cheese is very melty. Serve.

Notes

  • Leftover mac and cheese keeps well, covered, in the fridge for 5 days. Reheat on the stove top or in the microwave with extra milk to bring back the creaminess.
  • To make ahead of time, assemble the mac and cheese completely, then cover and refrigerate. When ready to bake, cover with foil, and bake in a 350 degree oven for 15 minutes, then uncover and bake another 15-20 minutes or until browned and bubbly.
  • A full list of substitutions, as well as step by step photos, can be found in the post above.

Equipment

Pyrex 3 Quart 9 x 13 inch Glass Baking Dish
Course Main Dish, Side Dish
Cuisine American
Keyword 4 cheese mac and cheese, four cheese mac and cheese

Nutrition

Calories: 521kcal | Carbohydrates: 43g | Protein: 22g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 844mg | Potassium: 318mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1003IU | Vitamin C: 0.3mg | Calcium: 514mg | Iron: 1mg
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