This baked four-cheese mac and cheese is the ultimate comforting dish, perfect for holiday meals or as an easy weeknight family dinner.
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There is nothing like homemade macaroni and cheese. It’s not only perfect as an easy and comforting weeknight family meal, but it is also a delicious side dish for your holiday dinner. This ultra-creamy baked mac and cheese is a recipe that I started making a few years ago, and it has quickly become a family favorite.
Loaded with four different types of cheese (extra sharp cheddar, swiss, colby-jack, and parmesan), it’s super cheesy, and with the addition of the heavy cream, it’s the creamiest and most delicious mac and cheese recipe that’s perfect for the holiday gatherings, backyard BBQ’s, picnics, potlucks or a Sunday family dinner.
Why You Will Love This Four Cheese Mac & Cheese
- It’s perfect comfort food for families, as both kids and adults love this tasty dish (even picky eaters!)
- Simple enough for weeknight dinners but impressive enough to wow your guests at holiday meals.
- Extra cheesy and delicious- with four different types of cheese.
- Easily customizable by switching up the cheese or adding in some veggies.
- It can be enjoyed as a side dish for your holiday ham or as a main dish with the addition of different proteins.
Helpful Tips for Making the Best Baked Mac and Cheese
- This recipe uses shells, but you can use whatever pasta you like, such as elbow or rotini.
- Despite the convenience, avoid using pre-shredded cheese because it won’t melt as well. Use the bricks of cheese and shred them yourself, as it will make your mac and cheese so much creamier.
- Make sure that all your cheese is prepped and ready to go once you start the roux it’s important to constantly keep stirring to prevent clumping.
Baked Four Cheese Mac & Cheese
Ingredients for this Creamy Four Cheese Mac & Cheese
This rich and creamy 4-cheese mac and cheese is perfect for any occasion and is sure to be a hit with everyone. With a few pantry staples, you can have the most delicious (and cheesiest) macaroni and cheese that takes just 30 minutes to bake.
You will need:
- pasta shells- you can also use elbows, rotini, or penne.
- butter- salted
- flour- all-purpose
- milk- whole milk or 2%
- heavy whipping cream
- extra sharp cheese
- swiss cheese
- colby-jack cheese
- parmesan cheese
- salt and pepper
- optional-paprika
How to Make Baked Four Cheese Mac and Cheese
- Start by preheating your oven to 350°, then grease a 9×13-inch baking dish.
- Cook your shells according to the directions on the package. Drain and let cool.
- While the pasta is boiling, mix the swiss, colby-jack, and extra sharp cheese in a medium bowl. Measure out 1 cup of the cheese mixture and set aside for later.
- Make a roux by adding butter to a saucepan and melting it over medium heat. Once butter has melted, add the flour and stir until combined. Add the milk (slowly), whisking constantly, followed by the heavy whipping cream. Continue whisking until it starts to thicken and become smooth.
- Reduce heat to medium-low and add the combined cheeses 1-2 cups at a time, stirring constantly until all the cheese has melted. Season with salt and pepper.
- Add the cooked pasta shells to the baking dish and stir in the 1 cup of cheese you set aside earlier. Then, pour the cheese sauce over the pasta.
- Combine the shredded parmesan cheese, remaining butter, and paprika (optional), then sprinkle over the top.
- Bake for 30 minutes uncovered until the top becomes brown and bubbly. Enjoy!
Baked Four Cheese Mac and Cheese
Ingredients
- 16 oz. pasta shells cooked
- ½ cup butter (salted) divided
- ⅓ cup flour all-purpose
- 3 cups milk
- 1 cup heavy whipping cream
- 8 ounce extra sharp cheese (block) shredded
- 8 ounce swiss cheese (block) shredded
- 8 ounce colby-Jack cheese (block) shredded
- ⅓ cup parmesan cheese shredded
- salt and pepper to taste
- paprika (optional) sprinkle
Instructions
- Preheat oven to 350° and lightly grease a 9x13-inch pan
- Boil the pasta per instruction on the box, drain and then place in a large bowl to cool.
- Combine the swiss, colby-jack, and extra sharp cheese in a medium bowl. Set aside one cup to use later.
- To make the roux, melt ¼ cup of butter on medium heat in a medium saucepan. Once butter has melted, slowly whisk in the flour until combined. Add in the milk (slowly) while whisking constantly, then add in the heavy whipping cream.
- Whisk for 2-3 minutes or until it begins to thicken and get smooth. Slowly add the cheese mixture: swiss cheese, colby cheese, and extra sharp cheese 1-2 cups at a time and continue stirring until all the cheese has melted. Sprinkle with salt and pepper, then turn off the heat.
- Place the pasta shells in the greased 9x13-inch pan, then add the cup of cheese you set aside and mix it throughout to coat the pasta. Pour the cheese sauce over the pasta.
- In a small bowl, melt the remaining butter with the parmesan cheese and paprika (optional), then sprinkle over the top.
- Bake for 30 minutes until warm and cheese is melted.
Notes
You May Like:
- Shortcut Chicken Parmesan Bake
- Rotisserie Chicken and Stuffing Casserole
- Kielbasa With Peppers and Onions Over Noodles
- Easy Layered Nacho Casserole
- Easy 3 Meat French Bread Pizza
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