Our 4-Cheese Macaroni and Cheese Recipe is the best one out there, made with a blend of cheddar cheeses, gruyere and Monterey jack for an out-of-this-world flavor! It's made in 30 minutes on the stovetop, and you can pop it under the broiler with a breadcrumb topping to make it even more delicious.
We love a good mac and cheese recipe and have experimented with a southern baked macaroni and cheese, mac and cheese egg rolls, and an ultra creamy stovetop mac and cheese made with cream cheese. This recipe with a blend of 4 cheeses is by far the favorite amongst my kids and the one they request most often. You won't be disappointed!
If you want to sneak some veggies into your mac and cheese, cauliflower is easy to hide as are broccoli and carrots. Or top it with crispy air fried bacon for the ultimate comfort dinner!
Table Of Contents
Ingredients
- Pasta: short pasta shapes work best for mac and cheese, like shells, elbows and cavatappi.
- Cheese: we use sharp white cheddar cheese, sharp cheddar cheese, Monterey jack cheese and gruyere cheese.
- Milk
- Heavy cream
- Seasonings: salt and paprika
- Roux: a butter and flour paste that thickens the sauce.
What's The Best Combination Of Cheese For Macaroni and Cheese?
The best combination of cheese depends on your preference. Any cheese that melts well and has sharp flavor will work well. Sharp yellow and white cheddars, gruyere, gouda, mozzarella, monterey and swiss cheese all melt well and have a strong suitable flavor for making delicious mac and cheese recipes.
What's The Best Milk For Macaroni and Cheese?
The higher the fat content of the milk used, the creamier and thicker the sauce will be. Heavy cream, whole milk and evaporated milk will yield the creamiest sauce, while lower fat milks like skim milk will yield thinner sauces. I think the best sauce results from a combination of whole milk and heavy cream.
Why Is My Cheese Sauce Grainy?
Grainy cheese sauce is usually caused by:
- Adding cheese over high heat
- Using pre-shredded cheese (which contains anti-caking agents)
- Overheating the sauce
If you're having problems creating a smooth and creamy sauce, remove the pan from the direct heat before stirring in the cheese.
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni according to package. Drain and set aside.
- Melt the butter over medium heat in a large pan until it's foamy. Add the paprika and flour. Whisk until a paste forms, about 1 minute.
- Add the whole milk and heavy cream to the roux. Whisk frequently and cook over medium heat until it bubbles, about 5 minutes.
- Add the cheeses 1 cup at a time, whisking constantly until you have a smooth sauce. Season with salt (you may not need it all) and bring to a boil. Simmer for 2 minutes while whisking.
- Add sauce to the cooked pasta and serve warm.
Kristina's Tips
- Transfer the mac and cheese to an oven safe dish and sprinkle the top with breadcrumbs mixed with parmesan and melted butter. Put under the broiler for 2-3 minutes to make a crispy baked mac and cheese.
- You may not need all the salt, depending on your tolerance for salt. Start with half, then taste and use more only if needed.
- Use freshly shredded cheese for the best melt, instead of packaged shredded cheese.
How To Store
Store in the fridge in a covered container for up to 7 days. Macaroni and cheese can be frozen, but the texture of the sauce may changed when defrosted.
4-Cheese Mac and Cheese
Our 4-Cheese Macaroni and Cheese Recipe is the best one out there, made with a blend of cheddar cheeses, gruyere and Monterey jack for an out-of-this-world flavor! It's made in 30 minutes on the stovetop, and you can pop it under the broiler with a breadcrumb topping to make it even more delicious.
- large pot
- large pan
- whisk
- 12 oz short pasta (such as elbows)
- ¼ cup butter
- ¼ cup flour
- 8 oz heavy cream
- 12 oz milk
- 1 ½ teaspoon salt
- 1 teaspoon paprika
- 1 ½ cups extra sharp yellow cheddar cheese
- 1 cup gruyere cheese
- 1 cup extra sharp white cheddar cheese
- 1 cup monterey jack cheese
Bring a large pot of salted water to a boil and cook the macaroni according to package. Drain and set aside.
Melt the butter over medium heat in a large pan until foamy. Add the paprika and flour. Whisk until a paste forms, about 1 minute.
Add the whole milk and heavy cream. Whisk frequently and cook over medium heat until it bubbles, about 5 minutes.
Add the cheese 1 cup at a time, whisking constantly until smooth. Season with salt and bring to a boil. Simmer for 2 minutes while whisking.
Add sauce to cooked pasta and serve warm.
Storing: Keep in the fridge in a covered container for up to 7 days or in the freezer for about 6 months.
Tip 1: Transfer the mac and cheese to an oven safe dish and sprinkle the top with breadcrumbs mixed with butter. Put under the broiler for 2-3 minutes to make a crispy baked mac and cheese.
Tip 2: You may not need all the salt, depending on your tolerance for salt. Start with half, then taste and use more only if needed.
Tip 3: Use freshly shredded cheese for the best melt, instead of prepackaged shredded cheese.
Kristina Tipps says