A bowl of mac and cheese and a baked dish
Dinner, Main Course, Side Dishes

Creamy Four-Cheese Mac and Cheese

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This baked creamy four-cheese mac and cheese is one of my kid’s favorite meals! It is loaded with four types of cheese (Velveeta, Mozzarella, Cheddar, and Parmesan) and topped with crispy breadcrumbs, making it the perfect dinner for the family!

A bowl of macaroni and cheese and a baked dish

Ingredients:

A bowl of pasta, cheddar, mozzarella, parmesan, velveeta cheese, milk, water, spices, heavy cream, flour and butter
  • Pasta: I prefer elbows pasta, but any short pasta can work (penne, fusilli, ditalini, etc.)
  • Butter: Unsalted butter to toast the flour.
  • Flour: All-purpose flour to make the base of the cheese sauce.
  • Milk: I used 2% milk.
  • Heavy cream: just a little bit of it to get an extra creamy texture.
  • Cheese: Velveeta, parmesan, mozzarella, and cheddar cheese. But, you can substitute any kind of cheese with your favorite.
  • Spices: Ground Nutmeg, sweet paprika, onion powder, and garlic powder.
  • Salt and black pepper to taste.
  • Breadcrumbs: gives a crispy taste.
  • Pasta water or regular water: helps lighten the sauce.
A bowl of mac and cheese and a baked dish

How to make Four Cheese Mac and cheese:

  1. Cook the pasta. Bring water to a boil, add a pinch of salt and oil. Add the pasta, stir occasionally—Cook for 10 minutes or until Al dente. Remove from heat and drain. (Save 1 cup of pasta water before draining).
  2. Cook the Cheese sauce. In a large pot, melt the butter, add the flour, and toast until lightly browned. Gradually pour the milk by continuously whisking until all the flour is dissolved. Add the spices, heavy cream, pasta water, and the four cheese. Allow simmering, with regular stirring, until the sauce is thick and creamy. 
  3. Add the cooked pasta. Turn off the heat and then stir in the cooked pasta.
  4. Bake. Preheat the oven to 375°F. Transfer the macaroni and cheese to a baking dish or a casserole, top it with extra cheese and sprinkle some breadcrumbs. Then place it in the preheated oven and bake for 15-20 minutes or until golden and bubbling.
  5. Serve. Remove from oven and allow it to cook for 5 minutes, and serve.
Baked mac and cheese

Important tips:

  1. You can substitute the cheese with any kind of cheese you prefer.
  2. If the cheese sauce is too thick, add more ½ -1 cup of water or milk.
  3. If the cheese sauce is too watery and is not thick enough, cook for a few minutes or in a small bowl; dissolve ½ cup of cold water with one tablespoon of flour, then add it to the sauce and cook it.
  4. Cook the cheese sauce over medium-low heat with stirring regularly; to avoid burning the cheese from the bottom. That will end into a burnt taste, and you should throw it away and fix a new one.

What to serve with Four Cheese Mac and cheese?

  • I like to serve it with fried chicken tenders or strips.
  • Serve it with Grilled Chicken and sautéed veggies.
A bowl of mac and cheese with fork

Storage:

Place the leftovers in an air-tight container for 3-4 days in the fridge.

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Creamy Four Cheese Mac and Cheese

5 from 3 votes
Recipe by Raneem Course: Dinner, Main CourseCuisine: AmericanDifficulty: Easy-Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

335

kcal
Total time

50

minutes

This baked creamy four-cheese mac and cheese is one of my kid’s favorite meals! It is loaded with four types of cheese (Velveeta, Mozzarella, Cheddar, and Parmesan) and topped with crispy breadcrumbs, making it the perfect dinner for the family!
Watch the video step by step.

Ingredients

  • 1 Pound 1 Macaroni (Elbows or Ditalini) 1 box

  • 2 Tablespoons 2 Unsalted Butter

  • 1/4 Cup 1/4 Flour (2 tablespoons)

  • 2 Cups 2 2% Milk

  • 1/4 Cups 1/4 Heavy Cream

  • 1 Cup 1 Pasta water or regular water

  • 1/2 Teaspoon 1/2 Sea Salt

  • 1/4 Teaspoon 1/4 Black Pepper

  • 1/4 Teaspoon 1/4 Ground Nutmeg

  • 1/4 Teaspoon 1/4 Onion Powder

  • 1/4 Teaspoon 1/4 Garlic Powder

  • 1/4 Teaspoon 1/4 Sweet Paprika

  • 4 oz 4 Velveeta

  • 2 Tablespoons 2 Grated Parmesan Cheese

  • 1/4 Cup 1/4 Mozzarella

  • 1/4 Cup 1/4 Cheddar

  • 1 Tablespoon 1 Breadcrumbs or Panko

Directions

  • Preheat the oven to 375°F.
  • Bring water to a boil, add a pinch of salt and oil. Add the pasta, stir occasionally—Cook for 10 minutes or until Al dente. Remove from heat and drain. (Save 1 cup of pasta water before draining).
  • Melt butter in a large pot over medium heat. Add the flour and toast for 2-3 minutes or until lightly browned.
  • Gradually pour the milk by continuously whisking until all the flour is dissolved and there are no lumps.
  • Add the spices, heavy cream, pasta water, and the four cheese.
  • Over low heat, let it simmer and stir regularly until the sauce is thick, creamy and the cheese is completely dissolved.
  • Turn off the heat and then stir in the cooked pasta.
  • Transfer the macaroni and cheese to a baking dish or a casserole, top it with extra cheese and sprinkle some breadcrumbs. Then place it in the preheated oven and bake for 15-20 minutes or until golden and bubbling.
  • Remove from oven and allow it to cook for 5 minutes, and serve.

Recipe Video

Notes

  • You can substitute the cheese with any kind of cheese you prefer.
  • If the cheese sauce is too thick, add more ½ -1 cup of water or milk.
  • If the cheese sauce is too watery and is not thick enough, cook for a few minutes or in a small bowl; dissolve ½ cup of cold water with one tablespoon of flour, then add it to the sauce and cook it.
  • Cook the cheese sauce over medium-low heat with stirring regularly; to avoid burning the cheese from the bottom. That will end into a burnt taste, and you should throw it away and fix a new one.

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