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Best Easy Four-Cheese Mac and Cheese for a Crowd

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This creamy, indulgent four-cheese mac and cheese is made with sharp cheddar, Gruyère, mozzarella, and cream cheese, baked with a crispy panko topping. Perfect for feeding a crowd at potlucks, holidays, or game days.

Ingredients

Scale
  • 1 pound (454g) whole wheat elbow macaroni or cavatappi
  • Salt for the pasta water
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 cup (237ml) heavy cream
  • 2 cups (226g) sharp cheddar cheese, shredded
  • 1 1/2 cups (170g) Gruyère cheese, shredded
  • 1 cup (113g) mozzarella cheese, shredded
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup (85g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (28g) grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Shred all cheeses if not already done.
  2. Fill a large stockpot with water and bring to a rolling boil. Add a generous tablespoon of salt. Cook the pasta according to package directions for al dente, but 1 to 2 minutes less than recommended. Drain well without rinsing.
  3. While the pasta cooks, melt 4 tablespoons of butter in a large saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until the roux turns light golden and smells nutty.
  4. Slowly pour in the milk and heavy cream while whisking constantly. Continue whisking until the mixture thickens and coats the back of a spoon, about 3 to 4 minutes. Reduce heat to low. Add the softened cream cheese and whisk until smooth.
  5. Add the shredded cheddar, Gruyère, and mozzarella in handfuls, whisking after each addition until fully melted. Keep heat on low. Stir in Dijon mustard, garlic powder, smoked paprika, cayenne (if using), and salt and pepper to taste.
  6. Add the drained pasta to the cheese sauce and stir until every piece is coated. Pour into the prepared baking dish and spread evenly.
  7. In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan until evenly moistened. Sprinkle over the mac and cheese.
  8. Bake for 15 minutes. Then cover loosely with aluminum foil and bake for another 10 to 15 minutes, until the sauce is bubbling and the top is golden brown. Let rest for 5 to 10 minutes before serving.

Notes

Shred your own cheese for a smooth sauce. Cook pasta al dente to avoid mushiness. Keep heat low when making the cheese sauce to prevent graininess. Let the dish rest after baking for clean slices. For make-ahead, assemble up to 24 hours in advance and refrigerate; add 5-10 minutes to baking time. To freeze, assemble unbaked, wrap tightly, and freeze for up to 3 months; bake from frozen at 375°F for 45-50 minutes covered, then 15 minutes uncovered.

Nutrition

Keywords: mac and cheese, four-cheese, baked mac and cheese, crowd-pleaser, comfort food, whole wheat pasta, cheddar, Gruyère, mozzarella, cream cheese, panko topping

Find it online: https://fizzlefork.com/best-easy-four-cheese-mac-and-cheese-for-a-crowd/