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4 Cheese Mac and Cheese

A creamy and indulgent mac and cheese made with four different types of cheese, perfect for busy weeknights or cozy family gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cavatappi or short pasta shape The foundation of this dish, providing a sturdy base for the sauce.
  • 2 cups shredded sharp cheddar cheese Adds rich flavor and creaminess.
  • 1 cup shredded fontina cheese Contributes a delicate and creamy texture.
  • 1 cup shredded white American cheese Smooth and mild, it helps bind the other cheeses.
  • 1/2 cup crumbled blue cheese Offers a tangy depth that elevates the overall flavor.
  • 4 tablespoons unsalted butter For creating a rich roux and adding richness.
  • 1/4 cup flour Acts as a thickening agent for the cheese sauce.
  • 2 cups milk Provides creaminess and helps create a smooth sauce.
  • 1 cup half and half Enhances the creamy texture.
  • 1 teaspoon Kosher salt For seasoning and enhancing the flavors.
  • 1 teaspoon ground mustard Adds a subtle kick and depth of flavor.
  • 1 teaspoon garlic powder Infuses the sauce with savory notes.
  • 1/2 teaspoon paprika Contributes a mild smokiness and color.
  • 1/2 teaspoon black pepper Adds a touch of spice.
  • 1/4 teaspoon cayenne pepper Optional for those who enjoy a hint of heat.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9 x 13 inch casserole dish.
  2. Bring a large pot of salted water to a boil and cook the cavatappi according to package directions, then drain and return to the pot. Toss with olive oil if the sauce isn’t ready.
  3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until smooth and thick.
  4. Slowly drizzle in the milk and half and half, about ½ cup at a time, whisking constantly until the mixture is thick and smooth.
  5. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring continuously. Once thickened enough to coat the back of a spoon, turn the heat to low.
  6. Whisk in salt, ground mustard, garlic powder, cayenne, black pepper, and paprika.
  7. Stir in all of the blue cheese and most of the cheddar, fontina, and American cheese, reserving about 1 cup total, until fully melted.
  8. Pour the noodles into the greased pan, followed by the cheese sauce. Stir well to combine.
  9. Top with the reserved cheese and bake uncovered for 20-22 minutes, until the sauce is bubbling and the cheese is very melty. Serve hot.

Notes

Great for meal prep, can be stored in the fridge for up to 3-4 days or frozen for up to 2 months. Reheat in the oven or microwave with a bit of milk for creaminess.