Baked Four Cheese Mac and Cheese
Indulge with this baked four-cheese mac and cheese with a blend of colby-jack, swiss, extra sharp, and parmesan cheese for the cheesiest and creamiest flavor in every bite.
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
Remember to shred your own cheese and avoid using the pre-shredded cheese in the packages to ensure your mac and cheese comes out super creamy and delicious.
Store leftovers in the refrigerator for 3-4 days.