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Ultimate Comfort Food Four Cheese Mac Bake Recipe

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Learn how to make delicious Four Cheese Mac Bake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces elbow macaroni (or your favorite short pasta)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup Gruyère cheese, shredded (substitute Swiss if needed)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, but adds lovely depth)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 1 cup panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (for topping)

If you’re pressed for Gruyère, Swiss cheese is a fine stand-in, and whole milk can be swapped with 2% for a lighter bake. I often find that a touch of Dijon mustard, though not traditional in Mama Lu’s kitchen, brings out the cheeses’ character beautifully — but it’s a personal choice, just like how she’d sometimes add a splash of hot sauce to spice things up.

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
  2. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 7 minutes. Drain and set aside. I always taste a noodle or two here — overcooked pasta is a sin in my book.
  3. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour until it forms a smooth paste. Cook this roux for about 2 minutes, stirring constantly, so it loses that raw flour taste without browning it.
  4. Slowly whisk in the warmed milk, a little at a time, to keep the sauce smooth. Continue whisking until the mixture thickens, around 5-7 minutes. You’re looking for a creamy, coat-the-back-of-a-spoon consistency.
  5. Remove the sauce from heat and stir in the Dijon mustard, garlic powder, black pepper, and salt to taste.
  6. Add all four cheeses—cheddar, mozzarella, Gruyère, and Parmesan—reserving a small handful of Parmesan for topping. Stir gently until the cheese melts completely and the sauce is silky.
  7. Fold the cooked macaroni into the cheese sauce, making sure every noodle is luxuriously coated.
  8. Pour the cheesy macaroni into your prepared baking dish and spread evenly.
  9. In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top, along with the reserved Parmesan cheese.
  10. Bake uncovered for 25-30 minutes, or until the top is golden brown and crispy, and the cheese is bubbling around the edges. If you want an extra golden crust, pop it under the broiler for 1-2 minutes—but watch it closely!
  11. Let the bake rest for 5 minutes before serving. This pause is key — I learned this from Mama Lu, who would always say, “A little patience lets the flavors settle and the bake firm up just right.”

Find it online: https://claracooking.com/four-cheese-mac-bake/