4 Cheese Mac Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the elbow macaroni and cook until very al dente — about 1–2 minutes less than package instructions (usually 7–8 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan set over medium heat, melt 4 tablespoons butter. Once melted and foaming (but not browning), add 4 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour taste cooks off and the mixture is pale and bubbly.

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Increase the heat to medium-high and whisk constantly until the mixture thickens and coats the back of a spoon, about 5–7 minutes.

Season and finish sauce

Lower heat to medium-low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 1 pinch freshly grated nutmeg, and 1/2 teaspoon kosher salt. Add the cheeses off heat: 1 1/2 cups sharp cheddar, 1 cup Gruyère, 3/4 cup fontina, and 1/2 cup finely grated Parmesan. Add the cheeses in two additions, stirring until each addition melts smoothly into the sauce. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Preheat oven to 375°F (190°C) if baking. In a large bowl or the pot used for pasta, combine the drained macaroni with the cheese sauce, stirring to coat evenly. Taste and adjust seasoning with additional salt and pepper as needed.

For a stovetop, serve immediately, spooning into bowls and optionally sprinkling the topping ingredients on top. For a baked finish, transfer the mac and cheese to a lightly buttered 9x13-inch (or similar) baking dish.

If baking, combine 3/4 cup panko breadcrumbs with 1 tablespoon melted butter, 1 tablespoon chopped parsley, and 2 tablespoons extra grated Parmesan. Sprinkle evenly over the top of the mac and cheese.

Bake uncovered until bubbling around the edges and the topping is golden, about 18–22 minutes. Let rest 5 minutes before serving.