Save It The first time I made this four-cheese mac and cheese, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. I had to laugh as I explained it was just pasta and cheese, but something about that particular blend of sharp cheddar, smoky Gouda, creamy mozzarella, and just enough blue cheese to make things interesting creates an aroma that demands attention. Now whenever I need serious comfort food, this is the recipe that comes to mind.
I served this at a small dinner party last winter when everyone was feeling particularly worn down by the season. Watching my friends go completely silent as they took their first bites, then slowly start smiling as the cheese sauce hit them, reminded me why simple comfort food matters. Someone actually asked if there was a secret ingredient, and I had to confess it was just really good cheese and patience.
Ingredients
- 400 g (14 oz) elbow macaroni: Short pasta catches the cheese sauce perfectly in those curves
- 2 tbsp unsalted butter: Use real butter here, nothing else creates the same silky base
- 2 tbsp all-purpose flour: This builds your roux and gives the sauce its luxurious body
- 500 ml (2 cups) whole milk: Whole milk makes all the difference in creaminess
- 100 g (1 cup) sharp cheddar: The backbone of your sauce, providing that classic cheesy punch
- 80 g (3/4 cup) Gouda: Adds this incredible smoky depth that people notice but cannot quite place
- 80 g (3/4 cup) mozzarella: Creates those gorgeous cheese pulls everyone loves
- 40 g (1/3 cup) blue cheese: Start with less if you are unsure, but it really makes the dish sing
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust these after tasting your sauce
- 1/4 tsp ground nutmeg: Just a pinch creates this subtle warmth behind all the cheese
- 1 tsp Dijon mustard: Trust me, it amplifies the cheese flavor without tasting mustardy
- 40 g (1/2 cup) panko breadcrumbs: Panko stays crunchier longer than regular crumbs
- 1 tbsp unsalted butter, melted: Tossing the panko in butter prevents burning
- 30 g (1/4 cup) sharp cheddar: This final layer gets beautifully browned and crispy
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) and grease a 2-liter baking dish with butter
- Cook the pasta:
- Boil macaroni in salted water until al dente, then drain well
- Build your roux base:
- Melt 2 tbsp butter over medium heat, whisk in flour, and cook for 1 minute while stirring constantly
- Create the cheese sauce:
- Gradually whisk in milk, simmer until thickened, then stir in all four cheeses until completely smooth
- Season and coat:
- Add salt, pepper, nutmeg, and mustard, then fold in the cooked pasta until every piece is coated
- Assemble the bake:
- Transfer to your baking dish, then mix panko with melted butter and sprinkle over the top with extra cheddar
- Bake to golden perfection:
- Bake for 20 to 25 minutes until bubbling and beautifully browned, then let it rest for 5 minutes before serving
Save It This recipe has become my go-to for bringing to friends who need a little extra comfort. There is something universally reassuring about a bubbling dish of mac and cheese arriving at your door, especially on days when everything feels overwhelming.
Making It Your Own
I have learned that blue cheese can be polarizing, so feel free to swap in more cheddar if you prefer a milder flavor. Sometimes I add cooked bacon or sautéed mushrooms when I want to make it feel more like a complete meal.
What To Serve Alongside
A crisp green salad with a bright vinaigrette cuts through all that richness beautifully. A glass of chilled Chardonnay does not hurt either, bringing acidity that balances the creamy cheese sauce perfectly.
Make Ahead Wisdom
You can assemble everything up to a day ahead and keep it refrigerated, just add about 10 extra minutes to the baking time if baking cold from the refrigerator. I have also frozen this successfully before baking, though the texture is slightly better when freshly assembled.
- Leftovers reheat surprisingly well in the oven with a little splash of milk
- The panko topping will lose its crunch in the microwave, so use the oven or toaster oven
- This freezes well for up to three months if wrapped tightly
Save It There is nothing quite like pulling this bubbling, golden dish out of the oven and watching everyone gather around, knowing you are about to serve something that will make them feel genuinely happy.
Common Questions About Recipes
- → Can I make this ahead of time?
Yes, assemble the dish up to 24 hours ahead and refrigerate. Add 10-15 minutes to baking time if baking cold from the refrigerator.
- → What's the best pasta shape?
Elbow macaroni is classic, but cavatappi, penne, or shells work beautifully too. Short pasta with nooks catches the sauce best.
- → Can I freeze leftovers?
Absolutely. Portion into airtight containers and freeze for up to 3 months. Thaw overnight and reheat in the oven or microwave.
- → How do I prevent the sauce from separating?
Use shredded cheese rather than blocks, add cheese gradually over low heat, and avoid high boiling once incorporated.
- → Can I use pre-shredded cheese?
Pre-shredded contains anti-caking agents that affect texture. For the creamiest results, shred blocks of cheese yourself.
- → What can I use instead of blue cheese?
Swap blue cheese for extra sharp cheddar, Gruyère, Parmesan, or fontina if you prefer a milder flavor profile.