Get ready to indulge in the ultimate cheesy comfort food with this incredible Four Cheese Baked Macaroni! This isn’t just any macaroni and cheese; it’s a rich, creamy, and unbelievably flavorful bake, featuring perfectly cooked elbow macaroni smothered in a luscious sauce made with four distinct cheeses. Baked to bubbly, golden perfection, it’s the ideal hearty side dish or a satisfying main course that’s guaranteed to be a crowd-pleaser for any occasion.
Why I Love This Recipe
This Four Cheese Baked Macaroni is pure bliss in a pan, and I absolutely adore it for its unapologetic richness and incredible flavor depth! What I love most is the symphony of cheeses: the sharpness of cheddar, the meltiness of mozzarella, the nutty saltiness of Parmesan, and the undeniable creaminess that only Velveeta can bring to a classic baked mac. This combination creates a sauce that’s velvety smooth, incredibly flavorful, and perfectly coats every noodle. The simple roux method ensures a thick, luxurious sauce, and the final bake creates that irresistible golden crust. It’s comforting, satisfying, and always a huge hit, proving that a classic done right is always a winner!
Ingredients
Here’s what you’ll need to create this delicious Four Cheese Baked Macaroni:
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2% recommended)
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup Velveeta cheese, cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup breadcrumbs (optional, for topping)
Swaps and Notes
- Elbow Macaroni: Classic for baked mac and cheese. Other small pasta shapes like medium shells, rotini, or cavatappi can also be used. Cook al dente.
- Unsalted Butter: Allows you to control the saltiness.
- Milk: Whole milk or 2% milk will provide the creamiest sauce.
- Cheeses: The combination of cheddar, mozzarella, Parmesan, and Velveeta is designed for complex flavor and incredible melt. Freshly shredded cheddar, mozzarella, and Parmesan will melt best. Velveeta adds unparalleled creaminess. You can adjust ratios or use other melty cheeses like Colby Jack.
- Seasoning: Salt, pepper, paprika, garlic powder, and onion powder add a classic savory depth. Adjust to your taste preferences.
- Breadcrumbs (Optional): Panko breadcrumbs (for extra crispness) or regular breadcrumbs can be sprinkled on top for a golden, crunchy crust.
Instructions
Let’s get this delicious Four Cheese Baked Macaroni baked!
- Preheat Oven & Prep Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook Macaroni: Cook the 2 cups elbow macaroni according to package instructions until al dente (tender but still firm to the bite). Drain thoroughly and set aside. Do not rinse.
- Make the Roux: In a medium saucepan, melt the 2 tablespoons unsalted butter over medium heat. Stir in the 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux. This cooks out the raw flour taste.
- Whisk in Milk: Gradually whisk in the 2 cups milk, a little at a time, continuously whisking to prevent lumps. Continue cooking and whisking until the mixture thickens and is smooth, about 3-5 minutes.
- Melt Cheeses & Season Sauce: Reduce the heat to low. Stir in the 1 cup grated cheddar cheese, 1 cup grated mozzarella cheese, 1/2 cup grated Parmesan cheese, and 1 cup Velveeta cheese (cut into cubes) until all the cheeses are completely melted and well combined into a smooth, creamy sauce. Season the cheese sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Stir to incorporate.
- Combine Macaroni & Sauce: Add the cooked macaroni to the saucepan with the cheese sauce. Mix well, ensuring all the macaroni is thoroughly coated in the rich, creamy sauce.
- Bake: Transfer the macaroni and cheese mixture evenly into the prepared 9×13-inch baking dish. If using, sprinkle the 1/2 cup breadcrumbs evenly over the top for a golden, crispy crust. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbly around the edges.
- Rest & Serve: Remove from the oven and let the Four Cheese Baked Macaroni stand for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve cleanly. Enjoy hot!
Tips for Success
- Cook Macaroni Al Dente: The pasta will continue to cook in the oven, so slightly undercooking it initially prevents it from becoming mushy.
- Whisk Roux Continuously: This ensures a smooth sauce without lumps.
- Low Heat for Cheese: When melting cheeses, keep the heat on low and stir constantly to prevent the cheese from clumping or the sauce from separating.
- Freshly Grated Cheese: For cheddar, mozzarella, and Parmesan, freshly grating from a block often yields a smoother melt and better flavor compared to pre-shredded varieties.
- Rest Before Serving: This is crucial! Letting baked macaroni and cheese rest allows the sauce to set, preventing it from being too runny when scooped.
Serving Suggestions and Pairings
This Four Cheese Baked Macaroni is a hearty side dish or a satisfying main course on its own, but it pairs wonderfully with:
- Roasted Meats: Excellent alongside roasted chicken, pork, or beef.
- BBQ Favorites: A classic companion for ribs, pulled pork, or grilled chicken.
- Meatloaf: A comforting pairing for a classic meatloaf dinner.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness.
- For other incredibly popular, crowd-pleasing casseroles, consider our This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit or our This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut.
Storage and Leftover Tips
Baked macaroni and cheese makes fantastic leftovers, often tasting even better the next day!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken considerably as it cools, and the pasta will absorb more liquid.
- Reheating: Reheat individual portions in the microwave until warmed through. For best results (to re-crisp the topping), reheat in a preheated oven or toaster oven at 300-350°F (150-175°C) until bubbly and hot. You may want to add a splash of milk or chicken broth when reheating to rehydrate the pasta and loosen the sauce.
- Freezing: This baked macaroni and cheese freezes well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat as directed above.
More Recipes You Will Love
If you loved the cheesy, comforting, and hearty nature of this baked macaroni, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another classic pasta dish, check out our Classic Spaghetti Recipe With Homemade Sauce.
- If you’re a fan of satisfying pasta bakes, our This Instant Pot Lasagna Is My Favorite Way To Make Comfort Food Fast is a fantastic time-saver.
- For a crowd-pleasing cheesy chicken dish, check out These Chicken Enchiladas Are My Go-To For Cozy Crowd-Pleasing Dinners.
Final Thoughts
This Four Cheese Baked Macaroni recipe is a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying meal to your table with ease. It’s perfect for a cozy family dinner or any gathering, promising a pan full of rich, cheesy, and hearty goodness that will make everyone happy!
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your secret to the perfect baked macaroni and cheese? Share your ideas and feedback in the comments below!
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