Creamy Baked Four Cheese Mac and Cheese
This Creamy Baked Four Cheese Mac and Cheese is rich, comforting, and loaded with cheddar, Gruyère, mozzarella, and Parmesan. It bakes to a golden, bubbly crust while staying creamy and smooth inside, making it perfect for cozy gatherings or family dinners.
Equipment
- 1.5 to 2 quart casserole dish ~1.4 to 1.9 liter baking dish
Ingredients
- 10.5 oz cavatappi
- 1¼ cups sharp cheddar block shredded
- 1¼ cups Gruyère (or Bergkäse) block shredded
- 1¼ cups mozzarella block shredded
- 1 cup Parmesan block grated
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs plus extra for topping
- 1 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- 1½ cups whole milk
- 1 cup heavy cream
- ½ teaspoon dried parsley garnish
Instructions
- Freshly grate all the cheeses. Combine the cheddar, Gruyère, and mozzarella in one bowl, then divide this mixture into two portions: set aside 1½ cups (about 150g) for topping and use the remaining portion for the sauce. Divide the Parmesan separately into two equal halves, one half for the sauce and the other half for topping.
- Bring a large pot of salted water to a boil. Cook the cavatappi 2 minutes less than package instructions so it stays firm when baked. Time it so you can add it directly into the sauce.
- In a deep pot, melt the butter over medium heat. Add the flour and cook for 2–3 minutes, stirring constantly, until it smells nutty.
- Mix in the salt, smoked paprika, garlic powder, Italian herbs, white pepper, and chicken bouillon powder. Cook 1 minute to bloom the spices.
- Reduce the heat to medium-low. Slowly whisk in the milk until smooth and thickened. Then add the heavy cream and cook until the sauce thickens slightly, about 3–4 minutes.
- Turn off the heat (or keep on the lowest setting). In portions, add the mixed cheeses reserved for the sauce. Stir continuously until completely melted and smooth.
- Then mix in the Parmesan. Loosen the sauce with around ½ cup of pasta water.
- Add the cooked cavatappi to the sauce and toss until everything is well coated.
- Transfer the pasta into a 1.5 to 2 quart casserole dish (I used approximately 1.6 liters). Sprinkle a pinch of Italian herbs over the top. Add the remaining Parmesan and the mixed cheese reserved for topping.
- Bake in a preheated 350°F (175°C) oven for 20–25 minutes. Broil for the last 3–4 minutes until golden and bubbling.
- Remove from the oven and sprinkle with dried parsley. Let the dish rest 7–10 minutes before serving.
Video
Notes
- Makes 6 to 8 servings if served as a side, or 4 servings as a main dish.
- Use freshly grated cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents and won’t melt well.
- You can assemble this mac and cheese ahead of time and refrigerate it for up to 24 hours. Add the cheese topping just before baking.
- Store leftovers covered in the fridge for 3 to 4 days and reheat in the oven or air fryer until warmed through. The microwave works if you’re short on time but won’t heat evenly. This dish does not freeze well.
Nutrition
Serving: 1servingCalories: 748kcalCarbohydrates: 46gProtein: 35gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 146mgSodium: 1075mgPotassium: 333mgFiber: 2gSugar: 6gVitamin A: 1671IUVitamin C: 0.3mgCalcium: 880mgIron: 1mg
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