Four Cheese Mac and Cheese

The Best Mac and Cheese Ever

I was having the kind of week where Murphy’s Law was in full effect. Comfort foods were sorely needed, and nothing says “comfort” like mac and cheese. But I needed something more than the usual mac. My go-to recipes are usually Alton Brown’s stovetop version, and his baked version. Both are delicious and classic. But no, this time I needed more. More cheese.

And let me take a moment to mention my thinking with recipes like this. Yes, you can go lower-fat with good results, but it’s not going to satisfy that craving. I believe in going all out, ultra cheesy with the best of everything. Because after all, we’re here for the cheese.

ALSO, if you note below, I’m using a new recipe plugin that enables printing. What do you think? Is it an improvement? Let me know in the comments. I’ll give it a go for a couple of weeks before deciding whether or not to convert over all three years’ worth of recipes to this format.

Four Cheese Mac and Cheese

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Main Dish, Side Dish
Misc Child Friendly, Serve Hot
Nothing says "comfort" like mac and cheese. I believe in going all out, ultra cheesy with the best of everything. Because after all, we're here for the cheese.


  • 1lb Tube pasta ((elbow macaroni, penne) cooked to 2/3 of the recommended time)
  • 3 tablespoons Unsalted butter
  • 3 tablespoons All purpose flour
  • 2 cups Lowfat milk
  • 4oz Sharp cheddar (grated)
  • 3oz Provolone (grated)
  • 7oz Gruyere (grated)
  • 3oz Parmegiano reggiano (grated)
  • 1/4 teaspoon Mustard powder
  • 1/4 teaspoon Chipotle powder
  • Kosher salt (to taste)
  • Freshly ground pepper (to taste)
  • 1/2 cup Panko bread crumbs


Step 1
Preheat oven to 350 degrees F.
Step 2
Cook and drain the pasta.
Step 3
In a nonstick saucepot, melt butter over medium heat. Add flour and whisk to form a roux. Cook until it begins to smell nutty. Add mustard and chipotle powders.
Step 4
Gradually add the milk, whisking constantly. Continue to whisk as the sauce thickens, approximately 5 minutes.
Step 5
Add 3/4 of the cheese mixture. Whisk until melted. Reserve the remaining cheese mixture for later. Season the cheese sauce with salt, pepper and possibly more chipotle powder, to taste.
Step 6
Toss the sauce with the pasta. Pour into a greased baking dish. Top with remaining cheese and panko bread crumbs.
Step 7
Bake until cheese sauce is bubbly. If the pasta starts to brown on the edges, cover with foil.
Step 8
Rest for 3-5 minutes before serving.


“Oooooh! Oh! This is pretty good! It’s cheesy, but not stringy-cheesy,” declared the Tiny Kitchen Assistant. “I like it. It’s really… well, it’s good. Really good. Can you make more tomorrow?”

The Husband gave it a thumbs up and took the leftovers to work. Bingo.

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