Indulge in this creamy, comforting four cheese mac and cheese made with a rich blend of cheddar, mozzarella, fontina and Gruyère. Perfect for cozy dinners, family gatherings or holiday feasts, this mac and cheese fits all occasions.
When it comes to a party or potluck, mac and cheese is the first dish that comes to mind for me - from white cheddar mac and cheese to pesto goat cheese mac and cheese to pepper jack mac and cheese.
But why limit yourself to just one type of cheese? Well that's where this recipe comes into play. You get the gooey factor from the fontina and mozzarella, some tanginess from the cheddar and nutty flavor from the Gruyère. It really is the perfect mix of cheeses.
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Why You Will Love This Mac and Cheese
- Simple - This dish requires only a few ingredients and can be ready for the oven in under 15 minutes.
- Customizable - It's easy to add your own twist - try mixing in bacon, topping with extra breadcrumbs or experimenting with different types of cheese.
- Perfect side dish - It's perfect for a holiday or gathering. It pairs great with sous vide filet mignon or smoked pulled turkey among many options.
Ingredient Notes
- Macaroni - A classic choice, its shape holds onto the creamy cheese sauce well.
- Roux - Made by melting butter and stirring in flour, this thickens the milk for a smooth, rich base.
- Cheese - The star ingredients! A mix of cheddar, Gruyère, mozzarella and fontina brings creaminess, richness and a hint of nuttiness to each bite.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some variations include:
- Macaroni is my usual choice for this dish, but other pasta types like orecchiette, penne or ziti work well too.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- As far as cheese, I like the suggested combo used, but you can use any four you want - from gouda to Swiss to Havarti and Parmesan.
How to Make Four Cheese Mac and Cheese
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Grate the four cheeses and mix in a bowl.
Step 2: Melt butter in a large pan, then stir in the flour, dry mustard and pepper. Cook for 1-2 minutes until well blended.
Step 3: Slowly add milk, cooking and stirring for about 10 minutes until smooth and bubbly.
Step 4: Remove from heat, add 4 cups of cheese, and whisk until melted. Combine with pasta.
Step 5: Layer half the mac and cheese in a greased 9x13 dish or skillet, sprinkle with 2 cups of cheese, then add the rest of the macaroni before topping with cheese.
Step 6: Bake at 400°F for 20-25 minutes until bubbly and golden. Let cool 5 minutes before serving.
Freshly Grate Your Cheese!
I’ve mentioned it before, but skip the pre-shredded cheese - buy a block and shred it yourself. It’s cheaper, tastes fresher and avoids unnecessary additives.
Recipe FAQs
Yes! Feel free to mix and match your favorite cheeses. Good alternatives include Monterey Jack, gouda, Parmesan or even blue cheese for a unique flavor.
Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend for the roux.
Yes. Prepare the dish up to the point where the macaroni is in the baking dish. Allow it to cool before adding the remaining cheese to prevent it from melting. Then, refrigerate or freeze it until you're ready to bake.
You can keep it in the fridge for about 3 days or freeze it for up to 3 months. If frozen, be sure to thaw it before baking according to the recipe instructions.
Allow your mac and cheese to cool to room temperature before covering it with an airtight container or aluminum foil. It will keep in the fridge for about 3 days or in the freezer for up to 3 months.
Transfer the mac and cheese to an oven-safe dish and remove only the portion you need. Add 1 tablespoon of milk for every cup of baked mac and cheese, mixing to combine. Cover with aluminum foil and bake at 350°F for 20-30 minutes, or until heated through.
Alternatively, you can microwave it. Place the mac and cheese in a microwave-safe bowl with a splash of milk and heat for 1 minute. Stir, then microwave for another minute or until heated through.
Pro Tips/Recipe Notes
- Cook pasta al dente - Prepare the macaroni according to the package instructions, ensuring it's al dente. It will continue to cook in the oven while soaking up the sauce.
- Use freshly grated cheese - Avoid pre-shredded cheese, as it doesn’t taste as good and often contains unnecessary additives.
- Stir constantly - After adding the milk, stir continuously as it heats to prevent burning on the bottom.
- Ensure plenty of sauce - No one likes dry mac and cheese! You might think there’s too much sauce at first, but the macaroni will absorb it.
- Create layers - Only half of the cheese goes into the sauce. When assembling, layer half of the pasta in the baking dish, then add 2 cups of cheese, followed by the remaining pasta, and top with the rest of the cheese.
Other Recommended Mac and Cheese Recipes
If you’ve tried this four cheese mac and cheese or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Four Cheese Mac and Cheese
Ingredients
- 1 lb macaroni
- ½ cup unsalted butter
- 6 tablespoon all-purpose flour
- ¼ teaspoon dry mustard
- ¼ teaspoon black pepper
- 4 cups whole milk
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- 2 cups low-moisture mozzarella, shredded
- 2 cups fontina cheese, shredded
Instructions
- Preheat oven to 400°F. Cook macaroni according to package and set aside.
- While water is coming up to a boil, shred the cheeses and add to a bowl, tossing to combine.
- In a large saucepan or Dutch oven, melt butter. Stir in flour, dry mustard and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
- Remove sauce from heat and gradually add 4 cups of the cheese mixture and whisk until cheese is melted and smooth. Add pasta and mix until everything is coated.
- Pour half of the mac and cheese into a 9x13 greased baking dish or 12 inch cast iron skillet. Add 2 cups of cheese mixture evenly throughout and then the remaining mac and cheese. Top with remaining 2 cups of cheese.
- Bake for 20-25 minutes or until cheese is golden brown and bubbly. Remove from heat and let cool for 5 minutes before serving.
Notes
- Cook pasta al dente - Prepare the macaroni according to the package instructions, ensuring it's al dente. It will continue to cook in the oven while soaking up the sauce.
- Use freshly grated cheese - Avoid pre-shredded cheese, as it doesn’t taste as good and often contains unnecessary additives.
- Stir constantly - After adding the milk, stir continuously as it heats to prevent burning on the bottom.
- Ensure plenty of sauce - No one likes dry mac and cheese! You might think there’s too much sauce at first, but the macaroni will absorb it.
- Create layers - Only half of the cheese goes into the sauce. When assembling, layer half of the pasta in the baking dish, then add 2 cups of cheese, followed by the remaining pasta, and top with the rest of the cheese.
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