Creamy, cheesy, and baked to golden perfection—this Four Cheese Baked Mac and Cheese is the ultimate comfort food! Made with a rich, velvety sauce and a blend of four gooey cheeses, every bite is pure cheesy bliss. Topped with a crispy, buttery crust, it’s the perfect side dish or main course when you’re craving something warm, cozy, and downright delicious!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
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Why You’ll Love This Recipe
If you’re a cheese lover, this Four Cheese Baked Mac and Cheese is about to be your new obsession! It’s rich, creamy, and packed with layers of melty, gooey cheese, all baked under a crispy, golden topping.
Whether you’re making it for a cozy dinner, a holiday feast, or just because you need some serious comfort food, this mac and cheese delivers big flavor in every bite. Plus, it’s easy to make and totally customizable—add bacon, jalapeños, or your favorite seasonings to make it your own!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Macaroni or cavatappi pasta – The perfect base for soaking up all that cheesy goodness; cavatappi adds extra texture with its twists.
- Butter – Adds richness to the cheese sauce and helps create the crispy breadcrumb topping.
- Flour – Used to make a roux, which thickens the sauce for a smooth and creamy texture.
- Milk – Provides the creamy base for the cheese sauce; whole milk works best for extra richness.
- Whipped cream cheese – Makes the sauce ultra creamy and adds a slight tangy flavor.
- Shredded Gruyère cheese – Melts beautifully and brings a slightly nutty, gourmet flavor to the dish.
- Shredded sharp cheddar cheese – Adds bold, classic cheesy goodness with just the right amount of sharpness.
- Panko breadcrumbs – Give the baked topping a crispy, golden crunch that contrasts perfectly with the creamy mac and cheese.
- Grated Parmesan cheese – Sprinkled into the sauce and on top for extra depth of flavor and a slightly salty bite.
How to Make Baked Macaroni and Cheese
[Step 1] In a small bowl, mix together the breadcrumbs and parmesan cheese. Stir in 4 tablespoons of melted butter until the breadcrumbs are moistened. Set aside.
[Step 2] Combine the shredded Gruyere and the shredded Cheddar cheese in a bowl. Set aside.
[Step 3] Boil the macaroni in salted water before just al dente. Strain and set aside.
[Step 4] In the same pan, melt 4 tablespoons over medium heat. Sprinkle the flour over the butter and cook for one minute.
[Step 5] Slowly whisk in the milk until the sauce begins to thicken. Add 4 cups of the cheese mixture and stir the sauce until the cheese has melted. Stir the macaroni into the cheese sauce.
[Step 6] In a baking dish, pour half of the mac and cheese. Sprinkle the remaining cheese mixture over the macaroni then pour the other half of pasta over the cheese. Top with the breadcrumb mixture.
[Step 7] Bake at 350 degrees for 25-30 minutes.
Tips & Tricks
- Cook pasta al dente – Slightly undercook the pasta so it doesn’t get mushy after baking.
- Use a mix of cheeses – Combine cheeses with good melting qualities, like cheddar and Gruyère, for a creamy texture and great flavor.
- Make a smooth roux – Cook the butter and flour together until bubbly and golden to avoid a lumpy sauce.
- Add seasonings – Don’t forget to season the sauce with salt, pepper, garlic powder, and a pinch of cayenne for depth of flavor.
- Whip the cream cheese – Using whipped cream cheese ensures a super smooth, creamy texture in the sauce.
- Top with panko – Panko breadcrumbs give a light, crunchy topping that contrasts beautifully with the creamy cheese sauce.
- Let it set – Let the mac and cheese rest for a few minutes after baking to allow the sauce to thicken and set.
- Bake at a high temperature – Bake at 350°F (175°C) for golden, bubbly cheese without overcooking the pasta.
- Make ahead – Assemble the mac and cheese a day before, then bake when you’re ready to serve for an easy, stress-free meal.
How to Store and Reheat Leftovers
To store leftover mac and cheese, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze it for up to 2 months.
To reheat, warm it in the oven at 350°F (175°C) for about 30–35 minutes, covering it with foil to keep it moist. If it’s too thick, stir in a little milk before reheating. You can also microwave it in short intervals, stirring in between, for a quicker option!
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Four Cheese Baked Mac and Cheese
Ingredients
- 16 Ounces Macaroni
- 8 Tablespoons Butter divided
- 4 Tablespoons All-Purpose Flour
- 3 Cups Milk
- 3 Cups Gruyere Cheese shredded
- 3 Cups Cheddar Cheese shredded
- 1/2 Cup Whipped Cream Cheese
- 1/2 Teaspoon Salt
- 3/4 Cup Panko Breadcrumbs
- 1/4 Cup Parmesan Cheese grated
Instructions
- In a small bowl, mix together the breadcrumbs and parmesan cheese. Stir in 4 tablespoons of melted butter until the breadcrumbs are moistened. Set aside.
- Combine the shredded Gruyere and the shredded Cheddar cheese in a bowl. Set aside.
- Boil the macaroni in salted water before just al dente. Strain and set aside.
- In the same pan, melt 4 tablespoons over medium heat. Sprinkle the flour over the butter and cook for one minute.
- Slowly whisk in the milk until the sauce begins to thicken. Add 4 cups of the cheese mixture and stir the sauce until the cheese has melted. Stir the macaroni into the cheese sauce.
- In a baking dish, pour half of the mac and cheese. Sprinkle the remaining cheese mixture over the macaroni then pour the other half of pasta over the cheese. Top with the breadcrumb mixture.
- Bake at 350 degrees for 25 minutes.
