Four Cheese Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Shred all cheeses and combine in a large bowl. Toss shredded cheeses lightly with 1 tablespoon of flour (taken from the total) to help prevent clumping when melting.

Make roux

In a large, heavy-bottomed saucepan over medium heat, melt 6 tablespoons unsalted butter. Once foaming subsides, add 6 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the roux is fragrant and lightly golden (do not let it brown).

Add milk and cream

Slowly add 5 cups whole milk while whisking continuously to avoid lumps. Add 1 cup heavy cream. Increase heat to medium-high and bring mixture to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 6–8 minutes). If sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to adjust consistency.

Season béchamel

Lower heat to low. Whisk in 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1.5 teaspoons salt (adjust to taste), and 1 teaspoon ground nutmeg (optional). Stir for 30 seconds to combine.

Incorporate cheeses

Remove the sauce from heat. Add the shredded cheese mixture in three additions: whisk or fold in each addition until fully melted and smooth before adding the next. If the sauce seems grainy or slightly separated, return to very low heat and whisk gently until smooth; do not boil. If needed, thin with reserved pasta water, 1 tablespoon at a time.

Combine pasta and cheese sauce

Preheat the oven to 375°F (190°C). In the large pot or a mixing bowl, combine the drained pasta with the cheese sauce, tossing gently to coat all pasta. Taste and adjust seasoning with salt and pepper if necessary.

Prepare topping (optional)

If using the topping, stir together 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan, and 2 tablespoons chopped parsley in a small bowl until crumbs are evenly coated.

Bake

Transfer the mac & cheese into a lightly buttered 9x13-inch (or similar) baking dish, smoothing the top. Sprinkle the breadcrumb mixture evenly over the top (or sprinkle an extra 1/4 cup grated Parmesan if not using crumbs). Bake in the preheated oven for 20–25 minutes until the top is golden and the sauce is bubbling around the edges. For a crispier top, broil on high for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest for 5–10 minutes to allow the sauce to set. Garnish with additional chopped parsley if desired, then serve warm.