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Best Baked Four-Cheese Mac and Cheese (Kid-Approved!)

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This baked four-cheese mac and cheese is creamy, cheesy, and topped with a crispy panko crust. Made with simple ingredients and ready in about 45 minutes, it’s a budget-friendly family dinner that kids and adults love.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • Salt for the pasta water
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 teaspoon (2g) garlic powder
  • 1/2 teaspoon (2g) onion powder
  • 1/4 teaspoon (1g) paprika
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) mozzarella cheese, shredded
  • 1/2 cup (50g) Gouda cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1 cup (40g) panko breadcrumbs
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (15g) Parmesan cheese, grated

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil.
  2. Shred cheddar, mozzarella, and Gouda from blocks; toss together in a bowl. Keep Parmesan separate.
  3. Cook elbow macaroni in boiling water until al dente (1 minute less than package directions). Drain without rinsing.
  4. In a medium saucepan, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 2 minutes until pale golden and nutty.
  5. Slowly whisk in milk, then heavy cream. Continue whisking until sauce thickens and coats the back of a spoon (5-7 minutes).
  6. Remove from heat. Whisk in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
  7. Add shredded cheese mixture (cheddar, mozzarella, Gouda) one handful at a time, whisking until melted before adding more. Then whisk in 1/2 cup grated Parmesan until smooth.
  8. Add drained pasta to the cheese sauce and fold until evenly coated. Pour into prepared baking dish and spread evenly.
  9. In a small bowl, mix panko breadcrumbs, melted butter, and remaining 2 tablespoons Parmesan. Sprinkle over the mac and cheese.
  10. Bake for 20-25 minutes until bubbling and golden brown. If needed, broil 2-3 minutes for extra browning. Let rest 5-10 minutes before serving.

Notes

Shred cheese from blocks for smoothest sauce. Do not overcook pasta; cook al dente. Let dish rest before serving to allow sauce to set. For a gluten-free version, use 1:1 gluten-free flour blend and gluten-free pasta. For a lighter version, use reduced-fat cheese and 2% milk.

Nutrition

Keywords: baked mac and cheese, four cheese mac and cheese, kid-friendly mac and cheese, easy mac and cheese, homemade mac and cheese

Find it online: https://cookluma.com/best-baked-four-cheese-mac-and-cheese-kid-approved/