Description
Creamy four cheese baked macaroni delivers pure comfort wrapped in golden, crispy edges. Rich cheese blends melt perfectly, creating a soul-warming dish you cannot resist savoring down to the last delicious bite.
Ingredients
Scale
Pasta:
- 340 g (12 oz) elbow macaroni
Cheeses:
- 120 g (4 oz) cheddar cheese, shredded
- 120 g (4 oz) mozzarella cheese, shredded
- 90 g (3 oz) gruyère cheese, shredded
- 60 g (2 oz) parmesan cheese, grated
Base and Seasoning:
- 60 ml (1/4 cup) unsalted butter
- 60 ml (1/4 cup) all-purpose flour
- 480 ml (2 cups) whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
Topping:
- 60 g (1/2 cup) breadcrumbs
- 30 ml (2 tbsp) olive oil
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Boil the elbow macaroni in salted water until al dente, typically 8-9 minutes, then drain and set aside.
- In a large saucepan, melt butter over medium heat until it becomes foamy and golden.
- Whisk flour into the melted butter, creating a smooth roux, and cook for 2-3 minutes to eliminate raw flour taste.
- Gradually pour whole milk into the roux, whisking continuously to prevent lumps and create a creamy béchamel sauce.
- Season the sauce with salt, black pepper, garlic powder, and mustard powder, stirring until well incorporated.
- Remove sauce from heat and fold in cheddar, mozzarella, gruyère, and parmesan cheeses until completely melted and smooth.
- Add drained macaroni to the cheese sauce, gently stirring to ensure every pasta piece is evenly coated.
- Transfer the cheesy macaroni mixture into the prepared baking dish, spreading it evenly.
- Mix breadcrumbs with olive oil until they are thoroughly moistened and form a light, crumbly topping.
- Sprinkle the olive oil-coated breadcrumbs uniformly over the macaroni to create a golden, crispy crust.
- Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and the edges are bubbling.
- Allow the baked macaroni to rest for 10 minutes before serving, which helps the cheese set and makes cutting easier.
Notes
- Select high-quality, freshly grated cheeses for maximum flavor and smoother melting, avoiding pre-shredded varieties with anti-caking agents.
- Toast breadcrumbs before adding to olive oil for extra nutty depth and enhanced crunch in the topping.
- Keep pasta slightly undercooked during initial boiling since it will continue cooking in the cheese sauce and oven, preventing mushy texture.
- Experiment with cheese combinations like smoked gouda, fontina, or blue cheese to create unique flavor profiles while maintaining the creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 690
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg