The Four Kinds of Cheese You’ll Need for Four Cheese Baked Mac and Cheese:

Top the macaroni with the remaining cheese and then bake for 20 minutes.

Add the cooked macaroni to the sauce and mix well.Season with salt, pepper, and dry mustard. Turn off the heat and add the muenster, pecorino, cheddar, and gruyere cheese.Let the sauce thicken for 15-20 minutes, stirring every 2-3 minutes. Stir in some flour and cook for an additional minute. In a large skillet, melt some butter over medium-high heat.Grate the cheeses and leave some behind for the topping.Cook the pasta to packaging instructions.Here’s all you have to do to make this delicious four-cheese mac and cheese: The hardest part about this recipe is making the bechamel sauce, which isn’t hard at all. How to Make Four Cheese Baked Mac and Cheese: You definitely don’t need an iron skillet for this four-cheese mac and cheese recipe, any oven-safe baking dish works for this recipe. You can even add some buttered breadcrumbs on top but for this mac and cheese, I prefer a super cheesy topping.Īlthough a delicious buttery breadcrumb topping is delicious as well. This creamy and cheesy four-cheese baked mac and cheese is super versatile! Throw in some spinach, bacon, etc. No meats, veggies, nothing fancy, just lots of cheese. What I love most about this recipe is the fact that it’s classic cheesy mac and cheese. Now I’ve transitioned over to Loaded Mac and Cheese and Lobster Mac and Cheese. My mom thought I would get over it once I grew up, but no. Four Cheese Baked Mac and Cheese will forever be one of my favorite meals.

I can’t believe this was the first recipe I ever shared with the universe. Four cheese baked mac and cheese is the ultimate side dish or main entree! Made with four different kinds of cheese and elbow macaroni in under 50 minutes!

Mac and cheese no roux