Four Cheese Baked Macaroni

Ingredients

For the Pasta:

• 1 lb (450 g) elbow macaroni or pasta of choice

• 2 tbsp butter

• Salt, for boiling water

For the Cheese Sauce:

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 3 cups milk (whole or 2%)

• 1 cup heavy cream

• 1 tsp garlic powder

• ½ tsp paprika

• Salt and pepper, to taste

Cheeses (about 4 cups total):

• 1 cup sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 1 cup Monterey Jack or provolone, shredded

• 1 cup Parmesan cheese, grated

Topping (optional but delicious):

• 1 cup panko breadcrumbs

• 2 tbsp melted butter

• 2 tbsp grated Parmesan

Instructions

1. Cook the Pasta
   Boil macaroni in salted water until al dente (about 1 minute less than package instructions). Drain and set aside.

2. Make the Cheese Sauce

   • In a large saucepan, melt butter over medium heat.

   • Whisk in flour and cook for 1 minute to form a roux.

   • Gradually whisk in milk and cream, stirring constantly until smooth and thickened.

   • Stir in garlic powder, paprika, salt, and pepper.

3. Add the Cheeses

   • Lower heat and stir in cheddar, mozzarella, Monterey Jack, and Parmesan until melted and creamy.

   • Taste and adjust seasoning.

4. Combine with Pasta
   Add cooked macaroni to the cheese sauce and stir to coat evenly.

5. Bake It

   • Preheat oven to 375°F (190°C).

   • Pour mac and cheese into a greased 9×13-inch baking dish.

   • In a small bowl, mix breadcrumbs, melted butter, and Parmesan; sprinkle over top.

   • Bake for 20–25 minutes, or until golden and bubbly.

6. Serve
   Let it rest for 5 minutes before serving — that creamy, cheesy goodness will thicken beautifully.