Description
This Four Cheese Baked Macaroni and Cheese recipe is a creamy, cheesy comfort food classic baked to golden perfection. Featuring a rich blend of Havarti, Parmesan, cheddar, and extra sharp cheddar cheeses, combined with a crunchy panko topping, this dish is perfect for family dinners or special occasions. The sauce is made on the stovetop, then baked in the oven until bubbly, creating a luscious and satisfying meal.
Ingredients
Scale
Macaroni and Cheese
- 1 lb pasta
- 3/4 stick butter (about 6 tablespoons)
- 2 tablespoons all purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 4 oz Havarti cheese, shredded
- 1/4 cup Parmesan cheese
- 8 oz cheddar cheese, shredded
- 8 oz extra sharp cheddar cheese, shredded
Topping
- 3 tablespoons Parmesan cheese
- 1 cup Panko bread crumbs
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Prepare Pasta: Preheat your oven to 375°F (190°C). Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside while you prepare the sauce.
- Make the Topping: In a medium bowl, combine the panko bread crumbs, 3 tablespoons of Parmesan cheese, dried parsley, and olive oil. Stir well to blend the ingredients and set the mixture aside to use as the crunchy topping later.
- Prepare Cheese Sauce: In a medium pan over medium heat, melt the butter and whisk in the all-purpose flour to create a roux. Slowly whisk in the milk and heavy cream, then add the minced garlic, salt, and black pepper. Warm the mixture gently until it’s heated through but not boiling. Add half of the shredded cheeses and whisk until melted and smooth. Then, add the remaining cheese and continue whisking until the sauce is creamy and fully melted.
- Assemble and Bake: Place the cooked pasta into an ungreased 2-quart baking dish. Pour the cheese sauce evenly over the pasta. Sprinkle the prepared panko and Parmesan topping evenly on top. Bake in the preheated oven for 20-25 minutes, or until the topping is lightly browned and the cheese sauce is bubbly. Serve immediately for best taste.
Notes
- For best texture, do not overcook pasta before baking; it will continue to cook in the oven.
- You can substitute milk with 2% for a lighter version, although whole milk and cream yield richer flavor.
- Ensure the baking dish is not greased to allow the crispy topping to form perfectly.
- If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
