Four Cheese Mac and Cheese
A rich and creamy mac and cheese featuring a blend of four distinct cheeses for an unforgettable comfort food experience.
Equipment
- 9x13-inch Casserole Dish
- Large Pot
- Large mixing bowl
Ingredients
- 5 cups uncooked elbow macaroni
- 3 Tbsp. unsalted butter
- 4 cloves garlic (minced)
- 2 Tbsp. all-purpose flour
- ½ cup chicken or vegetable stock
- 3 cups heavy whipping cream
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- ½ tsp. paprika
- ½ tsp. onion powder
- ½ tsp. sea salt
- ½ tsp. black pepper
- 16 oz. shredded white cheddar cheese (plus extra for topping)
- 8 oz. shredded gouda cheese
- 8 oz. shredded sharp cheddar cheese
- 16 oz. mozzarella cheese (cubed)
Instructions
- Preheat your oven to 350˚F and lightly grease a 9×13-inch casserole dish.
- Bring a pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain well.
- Melt butter in a large pot over medium-low heat, then add minced garlic and cook until fragrant.
- Stir in flour until it forms a smooth paste, then gradually pour in the chicken or vegetable stock and heavy cream, whisking continuously.
- Season the sauce with oregano, garlic powder, paprika, onion powder, salt, and pepper. Add all cheeses and stir until melted and creamy.
- Combine the cooked macaroni with the cheese sauce, ensuring every piece is evenly coated. Pour into the prepared casserole dish and top with extra white cheddar.
- Bake for 25 minutes until bubbly and golden brown. Let sit for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave.