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
Scale
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.
