4-Cheese Mac and Cheese
Enjoy a heartwarming bowl of 4-Cheese Mac and Cheese, a crowd-pleaser with irresistible flavors, perfect for any occasion.
Ingredients
Pasta and Base
- 8 ounces elbow macaroni Classic choice, but feel free to try cavatappi for a twist!
- 4 tablespoons unsalted butter For that creamy base.
- 1/4 cup all-purpose flour To thicken the sauce beautifully.
- 2 cups milk Whole milk is best, but you can use any milk you have on hand.
Cheeses
- 1 cup shredded sharp cheddar cheese The bold flavor that anchors our dish.
- 1 cup shredded mozzarella cheese Adds the gooey stretch we crave.
- 1/2 cup crumbled blue cheese For a kick of tanginess.
- 1/2 cup grated Parmesan cheese The crown jewel that finishes it off perfectly.
Seasoning and Topping (Optional)
- Salt and pepper To taste.
- Breadcrumbs or crushed crackers For a crispy topping, if desired.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
- In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it turns golden and bubbly.
- Gradually pour in the milk while whisking continuously. Cook until the mixture thickens and starts to bubble, about 5-7 minutes.
- Lower the heat and add the cheddar, mozzarella, blue cheese, and Parmesan, stirring until completely melted and smooth. Season with salt and pepper.
- Stir in the cooked macaroni, mixing until every piece is luxuriously coated in cheese sauce.
- If desired, transfer the mac and cheese to a greased baking dish, sprinkle with breadcrumbs or crushed crackers, and place under the broiler for 3-5 minutes until golden and bubbly.
- Let it sit for a few minutes before serving to enhance the flavor and texture.
Notes
For variations, consider mixing in cooked vegetables, adding bacon or ham, incorporating fresh herbs, or a pinch of cayenne for heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.