If you’re craving a comforting dish that wraps you in cheesy goodness, this Four Cheese Baked Macaroni and Cheese Recipe is an absolute must-try. Combining the creamy textures of Havarti, classic cheddar, sharp extra cheddar, and nutty Parmesan, this baked macaroni and cheese takes the humble pasta dish to irresistible new heights. Every forkful boasts a rich, velvety sauce balanced perfectly with a golden, crispy breadcrumb topping that adds a wonderful crunch. Whether it’s a family dinner or a crowd-pleasing potluck favorite, this recipe promises to deliver creamy satisfaction that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—the ingredients are straightforward yet play essential roles in creating that perfect balance of flavor, texture, and color. Each one contributes in its own way, whether it’s the creaminess of the cheeses or the golden crunch of the topping.
- 1 lb pasta: Use elbow macaroni or your favorite short pasta to hold onto that luscious cheese sauce.
- 3/4 stick of butter: Essential for the roux, providing richness and depth to the sauce.
- 2 Tablespoon all purpose flour: Thickens the béchamel base so the sauce clings beautifully to the pasta.
- 2 cups milk: Adds creaminess and helps create the smooth sauce foundation.
- 1 cup heavy cream: Boosts the richness and gives the sauce that silky texture.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/2 teaspoon ground black pepper: Brings a subtle hint of warmth and balances the richness.
- 2 cloves of garlic (minced): Infuses a gentle aromatic note that elevates the cheeses.
- 4 oz Havarti cheese (shredded): Smooth and buttery, Havarti melts into the sauce, adding mild, creamy character.
- 1/4 cup Parmesan: Adds a sharp, nutty flavor and helps deepen the cheese complexity.
- 8 oz cheddar cheese (shredded): Classic and versatile, cheddar brings familiar cheesiness everyone loves.
- 8 oz extra sharp cheddar cheese (shredded): Provides a punch of tanginess for a well-rounded flavor.
- 3 Tablespoons Parmesan Cheese (for topping): Creates a luscious salty crust paired with crunchy breadcrumbs.
- 1 cup Panko bread crumbs: Light and crispy, these create the perfect topping texture contrast.
- 1 teaspoon dried parsley: Adds a fresh pop of color and a hint of herbaceous flavor.
- 1 Tablespoon Olive oil: Binds the crumb topping and helps it brown beautifully in the oven.
How to Make Four Cheese Baked Macaroni and Cheese Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 375°F and setting aside a 2-quart baking dish. Cook the pasta according to the package instructions until it is just al dente—this ensures the noodles will remain perfectly tender after baking. Drain and set aside while you work on that luscious cheese sauce.
Step 2: Mix the Topping
While the pasta cooks, combine the panko breadcrumbs with 3 tablespoons of Parmesan, dried parsley, and olive oil in a bowl. Stir everything together thoroughly. This mixture will create a beautiful golden crust on top that adds texture and a delightful nutty crunch, making it an essential finishing touch.
Step 3: Make the Cheese Sauce
In a medium pan, melt the butter over medium heat and whisk in the flour to form a smooth roux. Slowly pour in the milk and cream, whisking constantly to avoid lumps. Add salt, pepper, and minced garlic for flavor depth. Once the mixture is warm, sprinkle in half of your shredded cheeses, whisking occasionally until melted and smooth. Then add the remaining cheeses, stirring gently until you have a delightfully creamy, cheesy sauce ready to embrace the pasta.
Step 4: Assemble and Bake
Transfer your cooked pasta into the ungreased baking dish and pour the decadent cheese sauce over it, ensuring every noodle is coated in cheesy goodness. Sprinkle the prepared panko topping evenly across the surface. Bake in the preheated oven for 20 to 25 minutes, or until the breadcrumbs turn a gorgeous golden brown and the cheese sauce bubbles enticingly from beneath. Serve immediately and prepare for compliments!
How to Serve Four Cheese Baked Macaroni and Cheese Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley not only adds a burst of green but also a fresh herbal note that balances the richness. If you enjoy a little heat, a light dusting of smoked paprika or red pepper flakes can add a nice kick. For an elegant touch, a few crispy prosciutto pieces or crumbled bacon add texture and saltiness that pairs wonderfully with the melty cheese.
Side Dishes
This Four Cheese Baked Macaroni and Cheese Recipe is a star on its own but pairs beautifully with crisp, bright salads like arugula with lemon vinaigrette or a simple green bean almondine. Roasted or steamed vegetables, such as broccoli or Brussels sprouts, add a fresh, slightly bitter contrast to cut through the richness. For a heartier meal, serve alongside grilled chicken or a juicy steak for a satisfying comfort-food feast.
Creative Ways to Present
For entertaining, consider scooping the baked mac and cheese into individual ramekins and topping each with extra panko before broiling for a few minutes to create a personalized crispy lid. You can also stuff the cheesy mixture into hollowed-out bell peppers or large portobello mushrooms for a fun, novel presentation. Using colorful pasta shapes or adding a swirl of pesto or sun-dried tomato pesto before baking adds visual appeal and extra layers of flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and that’s not always a given!—store them in an airtight container in the refrigerator for up to three days. The flavorful sauce thickens on standing, so adding a splash of milk or cream when reheating helps recapture that original creamy texture.
Freezing
This Four Cheese Baked Macaroni and Cheese Recipe freezes surprisingly well. Let the dish cool completely, then cover it tightly with foil or transfer to a freezer-safe container. It will keep for up to two months. Thaw overnight in the fridge before reheating to keep the textures intact and flavors delicious.
Reheating
Reheat leftovers gently in the oven at 350°F, covered with foil, for about 20 minutes or until warmed through. For quicker options, microwave in short bursts, stirring in between, with a splash of milk to prevent drying out. This ensures every bite remains creamy, cheesy, and comforting.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While this Four Cheese Baked Macaroni and Cheese Recipe uses Havarti, cheddar, extra sharp cheddar, and Parmesan for a balanced flavor, you can experiment with cheeses like Gruyere, Fontina, or Monterey Jack to create your own signature version.
What pasta works best for mac and cheese?
Short, sturdy pasta shapes such as elbow macaroni, cavatappi, or shells are perfect because they hold onto the creamy sauce beautifully. Avoid thin or delicate pasta that may get too mushy after baking.
Can I make this recipe vegetarian?
This recipe is naturally vegetarian as it doesn’t require meat. Just make sure your cheese is made without animal rennet if you prefer strict vegetarian options.
How can I make the breadcrumb topping extra crispy?
Using Panko breadcrumbs and tossing them with olive oil or melted butter before topping ensures a crispy, golden finish. Broiling the assembled dish for a minute or two at the end of baking can also intensify the crunch.
Is this recipe suitable for meal prepping?
Yes! You can prepare the sauce and pasta ahead of time, then assemble and bake when ready to eat. The dish also reheats wonderfully, making it an excellent option for delicious, comforting meals throughout the week.
Final Thoughts
If you want a dish that’s guaranteed to bring smiles around the dinner table, you can’t go wrong with this Four Cheese Baked Macaroni and Cheese Recipe. It’s the perfect blend of creamy cheese and crunchy topping that feels like a warm hug in every bite. Trust me, once you try it, you’ll find yourself coming back to it again and again—this is one cheesy love story that’s truly worth savoring.
Print
Four Cheese Baked Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Four Cheese Baked Macaroni and Cheese is a creamy, cheesy comfort dish featuring a blend of Havarti, Parmesan, and two types of cheddar cheeses baked to perfection with a crispy panko breadcrumb topping. Perfect for a crowd or family dinner, it combines a rich cheese sauce with tender pasta and a golden, flavorful crust.
Ingredients
Macaroni and Cheese
- 1 lb pasta
- 3/4 stick butter (approximately 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 Prepare: Preheat your oven to 375°F (190°C). Prepare a 2-quart baking dish but do not grease it. Cook the pasta according to package instructions until al dente, then drain and set aside to cool slightly.
- Make the Topping: In a bowl, combine 1 cup of Panko bread crumbs, 3 tablespoons Parmesan cheese, dried parsley, and 1 tablespoon olive oil. Stir until the mixture is evenly coated and set aside for later use.
- Prepare Cheese Sauce: In a medium-sized pan over medium heat, melt 3/4 stick (6 tablespoons) of butter. Whisk in 2 tablespoons of all-purpose flour steadily to form a roux. Gradually whisk in 2 cups milk and 1 cup heavy cream, continuing to whisk to avoid lumps. Add 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and minced garlic. Warm the liquid gently, then add half of the shredded cheeses (Havarti, Parmesan, cheddar, and extra sharp cheddar). Whisk occasionally until cheese has fully melted and the sauce is smooth. Add the remaining cheese and continue whisking until completely melted and smooth.
- Assemble and Bake: Place cooked pasta into the ungreased 2-quart baking dish. Pour the cheese sauce evenly over the pasta and gently mix to combine. Evenly sprinkle the prepared panko breadcrumb mixture on top. Bake in the preheated oven for 20-25 minutes or until the breadcrumbs are lightly browned and the cheese sauce is bubbly. Remove from oven and serve immediately for the best creamy and crunchy texture.
Notes
- Use freshly grated cheese for best melting and flavor.
- Do not grease the baking dish to allow cheese sauce to cling better to the pasta and for easier cleanup.
- For extra crunch, broil the topping for 1-2 minutes after baking but watch carefully to avoid burning.
- The garlic can be roasted instead of minced raw for a sweeter flavor if desired.
- Pasta can be substituted with elbow macaroni or other short pasta shapes that hold sauce well.
