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Cozy Thanksgiving Baked Four-Cheese Mac and Cheese

baked four-cheese mac and cheese - featured image
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This baked four-cheese mac and cheese is a creamy, indulgent side dish perfect for Thanksgiving or any comforting meal. With a blend of sharp cheddar, Gruyère, Gouda, and Parmesan, it features a golden, crunchy panko topping and a velvety sauce that’s never soupy.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 cups (226g) sharp cheddar cheese, shredded
  • 1 cup (113g) Gruyère cheese, shredded
  • 1 cup (113g) Gouda cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (25g) Parmesan cheese, grated

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Cook the elbow macaroni according to package directions until al dente, about 7-8 minutes. Drain and set aside.
  3. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until pale golden and nutty.
  4. Slowly pour in the milk and heavy cream while whisking vigorously. Continue whisking until the sauce thickens, about 5-7 minutes.
  5. Remove from heat. Whisk in Dijon mustard, nutmeg, garlic powder, salt, and pepper.
  6. Add the shredded cheddar, Gruyère, Gouda, and 1/2 cup of Parmesan. Whisk until melted and smooth.
  7. Pour the cooked macaroni into a large mixing bowl. Pour the cheese sauce over it and stir until every noodle is coated.
  8. Transfer the mac and cheese to a greased 9×13-inch baking dish and spread evenly.
  9. In a small bowl, mix panko breadcrumbs with melted butter and remaining 1/4 cup of Parmesan. Sprinkle evenly over the top.
  10. Bake for 18-22 minutes, until bubbly and golden brown. If the top browns too quickly, tent with foil for the last 5 minutes.
  11. Let the mac and cheese rest for 10 minutes before serving.

Notes

Don’t skip the resting time after baking—it allows the sauce to set for clean, creamy scoops. For make-ahead, assemble completely (including topping) up to 24 hours in advance and refrigerate; add about 10 minutes to baking time. Shred your own cheese for best melting.

Nutrition

Keywords: mac and cheese, baked mac and cheese, four-cheese mac and cheese, Thanksgiving side dish, comfort food, cheesy pasta

Find it online: https://ovenmila.com/cozy-thanksgiving-baked-four-cheese-mac-and-cheese-easy/