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4 Cheese Mac and Cheese Recipe

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3.8 from 8 reviews

A rich and creamy Four Cheese Mac and Cheese featuring a blend of sharp cheddar, fontina, white American, and blue cheese, combined in a smooth cheese sauce with a hint of spice, baked to perfection for a bubbly, golden crust.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 1 lb cavatappi or short pasta shape of your choice

Cheese Blend

  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 1 cup shredded white American cheese (deli sliced kind)
  • ¾ cup crumbled blue cheese

Sauce

  • ⅓ cup unsalted butter
  • ⅓ cup flour
  • 2 ¾ cups milk (2% or whole)
  • 1 cup half and half
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat and prepare dish: Preheat the oven to 350°F (175°C) and grease a 9 x 13 inch casserole dish to prevent sticking.
  2. Cook pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Drain the pasta and return it to the pot. If the sauce isn’t ready yet, toss the pasta with a little olive oil to prevent sticking.
  3. Make roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the flour and continuously whisk for 1-2 minutes until the mixture is smooth and thickened slightly.
  4. Add liquids: Gradually whisk in the milk and half and half in ½ cup increments. The mixture will start thick and gloppy but will thin out as you continue whisking. Bring the mixture to a gentle simmer, stirring constantly and scraping the bottom and sides for 3-4 minutes until it thickens enough to coat the back of a spoon. Reduce heat to low.
  5. Season sauce: Whisk in Kosher salt, ground mustard, garlic powder, cayenne pepper (if using), black pepper, and paprika until evenly combined.
  6. Add cheeses: Stir in all the crumbled blue cheese and most of the shredded cheddar, fontina, and white American cheeses, reserving about 1 cup of shredded cheese. Continue stirring until all cheese melts into a smooth sauce.
  7. Combine and bake: Pour the cooked pasta into the greased casserole dish, then pour the cheese sauce over the noodles. Stir well to combine. Sprinkle the reserved cheese evenly on top. Bake uncovered for 20-22 minutes or until the sauce is bubbling and the cheese is melted and golden. Serve hot.

Notes

  • Use whole milk or 2% milk depending on your preference for creaminess.
  • The cayenne pepper is optional but adds a nice subtle heat; omit if sensitive to spice.
  • To prevent pasta clumping before baking, toss with olive oil after draining.
  • The combination of four cheeses provides depth—feel free to adjust quantities based on taste.
  • For extra crispy topping, broil the final dish for 2-3 minutes watching carefully.
  • This dish can be prepared in advance and baked just before serving.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/4-cheese-mac-and-cheese-recipe/