Description
A luxurious baked mac and cheese infused with four types of cheese, topped with crispy breadcrumbs for a creamy and decadent experience.
Ingredients
Scale
- 14 oz elbow macaroni or short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup Gouda cheese, shredded
- 3/4 cup mozzarella cheese, shredded
- 1/3 cup blue cheese, crumbled
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon Dijon mustard
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1/4 cup sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
- Cook the pasta in a large pot of salted water until al dente, about 8-10 minutes. Drain and set aside.
- In a large saucepan, melt 2 tablespoons of butter over medium heat, then whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk, stirring until it simmers and thickens, about 3-4 minutes.
- Add the cheddar, Gouda, mozzarella, and blue cheese, stirring until melted and smooth.
- Season the cheese sauce with salt, black pepper, nutmeg, and Dijon mustard.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Transfer the mixture to the baking dish and spread evenly.
- Mix panko breadcrumbs with melted butter and sprinkle over the mac and cheese. Top with remaining cheddar cheese.
- Bake for 20-25 minutes until edges bubble and topping is golden brown. Let it rest for 5 minutes before serving.
Notes
For make-ahead, prepare the cheese sauce and pasta a day in advance. Customize by adding cooked bacon or sautéed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg