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Best Baked Four-Cheese Mac and Cheese with Crispy Panko

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This baked four-cheese mac and cheese combines mozzarella, gouda, parmesan, and provolone for an ultra-creamy, stretchy texture with a deep, savory flavor. Topped with a crispy panko crust, it’s comfort food at its finest—ready in under 45 minutes.

Ingredients

Scale
  • 16 ounces elbow macaroni (about 4 cups dry)
  • 4 tablespoons unsalted butter (½ stick)
  • ¼ cup all-purpose flour
  • 3 cups whole milk (720 ml)
  • 1 cup heavy cream (240 ml)
  • 1½ cups shredded low-moisture mozzarella cheese
  • 1 cup shredded smoked gouda cheese
  • ½ cup finely grated Parmesan cheese
  • 1 cup shredded provolone cheese
  • 1 teaspoon salt, plus more for pasta water
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Fill a large pot with water, add about 1 tablespoon of salt, and bring to a rolling boil over high heat. Add the elbow macaroni and cook until al dente—about 1 minute less than package directions. Drain in a colander (do not rinse).
  3. In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until pale golden.
  4. Slowly pour in the whole milk and heavy cream while whisking constantly. Continue whisking until the mixture thickens, about 3-4 minutes, until it coats the back of a spoon.
  5. Stir in the salt, black pepper, garlic powder, and Dijon mustard.
  6. Reduce heat to low. Add the shredded mozzarella, gouda, and provolone one handful at a time, stirring gently after each addition until melted. Reserve the Parmesan for the topping.
  7. Add the drained macaroni to the cheese sauce and stir gently until every piece is coated.
  8. Pour the mac and cheese mixture into the greased 9×13 baking dish and spread into an even layer.
  9. In a small mixing bowl, combine the panko breadcrumbs, finely grated Parmesan cheese, and 2 tablespoons of melted butter. Mix with a fork until evenly coated. Sprinkle over the top of the mac and cheese without pressing down.
  10. Bake for 20-25 minutes until bubbly around the edges and the panko crust is deep golden brown. For extra color, broil for the last 1-2 minutes, watching closely.
  11. Let the mac and cheese rest on the counter for 5 minutes before serving.

Notes

Shred your own cheese for the smoothest sauce—pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Cook pasta al dente to avoid mushiness after baking. Let the dish rest for 5 minutes before serving to allow the sauce to set. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: baked mac and cheese, four-cheese mac and cheese, crispy panko mac and cheese, comfort food, easy mac and cheese, homemade mac and cheese

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