This creamy four-cheese macaroni and cheese is the ultimate comfort food side dish for any holiday gathering. Made with four different cheeses, all melted into a remarkably creamy, decadent sauce, then baked to golden perfection. It's the side that everyone will be talking about.
Why You'll Love This Four Cheese Macaroni and Cheese
This creamy four-cheese macaroni and cheese is the essential, must-have side dish for so many holiday celebrations. We especially love serving it on Thanksgiving alongside our gluten-free corn casserole and gluten-free stuffing. Creating the perfect mac and cheese involves several factors, and after numerous attempts, I've finally found the ultimate cheesy combination. I'm sharing all my favorite tips in this post to help you create the absolute best, most decadent mac and cheese for your next gathering. Here are a few reasons why you will love this recipe:
- Remarkably Creamy Texture. Thanks to our special technique of slowly melting the freshly grated cheese between 140°F - 180°F, this mac and cheese achieves a texture that is remarkably creamy and velvety smooth—never grainy or dry! We've also tested this recipe with and without a roux, and in our opinion, the roux delivers a creamier, more stable sauce.
- Decadent Flavor. We're using a four-cheese blend that creates the ultimate cheesy combination for a sauce that's rich and complex in flavor.
- Baked to Perfection. This mac and cheese is finished in the oven until it reaches that beautiful golden bubbly crust and a creamy center.
Four Cheese Macaroni and Cheese Ingredients
Ingredient Notes
Here are a few notes on some of the key ingredients to make this creamy 4 cheese mac and cheese. See the printable recipe card with full instructions and measurements below.
- Macaroni: You'll need one 8-ounce box of elbow macaroni pasta. We love using Jovial's gluten-free elbows.
- Cheese: Our favorite four-cheese combination for this decadent sauce is sharp cheddar, mild cheddar, Gouda, and Gruyère. For the absolute best melt, you must avoid pre-packaged, pre-shredded cheese. They often contain anti-caking agents that prevent the cheese from melting properly. Instead, buy the cheese in blocks and grate it yourself. This simple step is critical for achieving that remarkably creamy cheese sauce texture.
- Flour & Unsalted Butter: Combining the melted butter and flour creates the roux, which helps thicken the cheesy sauce. To keep this recipe gluten-free, I use a gluten-free 1:1 baking flour, but regular all-purpose flour works perfectly as well.
- Milk: We use whole milk, heavy whipping cream, and sour cream to build a decadent béchamel sauce that is wonderfully rich and offers a slight, balancing tang.
- Spices: A hint of Dijon mustard, along with garlic powder, onion powder, smoked paprika, salt, and black pepper, gives this mac and cheese its complex and delicious flavor.
How To Make Four Cheese Macaroni and Cheese
Here's an overview of how to make this macaroni and cheese recipe. For complete instructions, you can jump to the recipe card.
- Step 1: Grate the cheese. Use your method of choice—a cheese grater or a stand mixer attachment—to grate the cheese.
- Step 2: Boil the noodles. Bring a large pot of water to a boil. Add half a tablespoon of salt and the macaroni noodles. Cook according to package instructions until the pasta is al dente—this usually takes about 9 minutes. Drain the pasta using a colander and set it aside.
- Step 3: Make the cheese sauce. On medium heat, melt the butter in the pot, then add the flour and whisk for one minute to form the roux. Slowly drizzle in the milk, whisking constantly until the sauce thickens. Gradually add half of the grated cheese until it is completely melted, then whisk in the sour cream, Dijon mustard, and spices.
- Step 4: Add the noodles. Fold the noodles into the cheese sauce until they are fully coated.
- Step 5: Top with more cheese. Transfer the mixture to a 9x9 or 11x8-inch greased casserole dish, and top with the remaining cheese.
- Step 6: Bake. Cover the dish and bake for 18 minutes. Remove the foil and broil for 3–5 minutes until the top is golden.
Cooking Tips
- Always use block cheese: For the absolute best, most decadent melt, you must use freshly shredded cheese. Pre-shredded varieties contain anti-caking agents that prevent that remarkably creamy finish.
- Temperature control: Slowly melt the freshly grated cheese between 140°F - 180°F, using a meat thermometer for precision. This precise low-heat method ensures the cheese emulsifies beautifully, guaranteeing a remarkably creamy sauce that is not grainy or broken.
- Season the boiling water: Always salt the noodle water generously before adding the macaroni. This ensures your noodles are seasoned and flavorful from the start.
- Undercook the Pasta: Cook the noodles just before al dente. Since the pasta will soak up liquid and soften when baking, undercooking it slightly prevents it from becoming mushy later.
- Rest before serving: Let the baked mac and cheese rest for 10 minutes, lightly covered, after removing it from the oven. This crucial step allows the oils in the sauce to settle, ensuring the absolute best serving experience.
Storage
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave until warm.
- Freezing: Ensure the macaroni has completely cooled before storing it in an airtight, freezer-safe container. It will keep in the freezer for up to 3 months.
Common Questions
Yes, you can absolutely make this decadent mac and cheese ahead of time—it's perfect for simplifying your holiday cooking! However, baking it the same day is the ultimate experience.
Make-Ahead Method
Assemble Completely: Prepare the recipe exactly as written, right up to the point of baking (do not bake yet).
Cover and Chill: Cover the dish tightly with foil and refrigerate it for up to 24 hours.
Prepare for Baking: When you're ready to bake, remove the foil and allow the dish to come to room temperature for 30 minutes.
Bake: Follow the original baking instructions. The total bake time may take an extra 5–10 minutes since it's starting cold.
This method ensures you still get that ultimate comfort food side dish without the last-minute stress!
You want varieties of cheese that offer both sharp flavor and superior melt.
Sharp Cheddar Cheese: A non-negotiable classic. Sharp Cheddar or Extra Sharp provides a strong, distinctive flavor that is essential for the best mac and cheese.
Gruyère Cheese: Offers a wonderfully nutty, earthy, and complex flavor. It melts beautifully and adds a layer of sophistication.
Gouda Cheese: Melts incredibly well, providing a slight sweetness and a smooth, elastic texture.
Monterey Jack or Fontina Cheese: Both are excellent, high-moisture, melty cheeses that help create a super creamy sauce and prevent graininess.
Remember the Golden Rule: Always buy cheese in blocks and grate it yourself to ensure the perfect, non-grainy, decadent melt!
Yes, this mac and cheese dish can be doubled! Doubling the recipe is the perfect way to make sure everyone gets a generous serving of this incredible side dish!
When baking a double batch, use a 9x13-inch baking dish. You should also add an extra 10–15 minutes to the covered baking time to ensure it heats all the way through.
More Holiday Side Dishes You'll Love
- Homemade Creamed Corn (Gluten-Free): Rich and decadent.
- Mashed White Sweet Potatoes with Brown Butter: The perfect cozy side dish—it brings that sense of ultimate comfort food to any table.
- Gluten Free Dairy Free Green Bean Casserole: Healthy twist on a Thanksgiving favorite.
- Roasted Rainbow Potatoes with Rosemary. Delcious classic flavor.
- Homemade Red Wine Cranberry Sauce: Vibrant and flavorful.
I hope you love this four-cheese macaroni and cheese recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Creamy Baked Four Cheese Macaroni and Cheese
Ingredients
- 8 ounces elbow macaroni noodles, (see notes for gluten-free)
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces mild cheddar cheese, shredded
- 2 ounces Gouda, shredded
- 2 ounces Gruyere, shredded
- 3 tablespoons (42g) unsalted butter
- 3 tablespoons (25g) all-purpose flour, (see notes for gluten-free)
- 1 ½ cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- ½ cup (120g) sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Grate the cheese. Preheat the oven to 350°F and grease a 9x9 or 8×11-inch baking dish. Set aside. Then, use your method of choice—a cheese grater or a stand mixer attachment—to grate the cheese. You should have a total of 16 ounces of grated cheese. Set aside 8 ounces to sprinkle on top of the dish before baking.(I shred all four blocks of cheese using my Fresh Prep Shredder KitchenAid Attachment.)
- Boil the noodles. On medium-high heat, bring a large pot of water to a boil. Add half a tablespoon of salt and the macaroni noodles. Cook according to package instructions until the pasta is al dente—this usually takes about 9 minutes. Drain the pasta using a colander and set it aside.
- Make the roux. Return the pot to the burner and turn the heat down to medium-low. Add the butter to the pot. Once it's melted, add the flour and whisk constantly for one minute to form the roux.
- Make the béchamel sauce. Drizzle the milk and heavy cream into the roux slowly, whisking constantly to break up any lumps. Continue adding the remaining liquid as the sauce thickens until it is all incorporated.Turn off the heat and remove the pot from the burner. The mixture should read between 140°F-180°F on an instant-read thermometer before you add the cheese. This precise low-heat method ensures the cheese emulsifies beautifully, guaranteeing a remarkably creamy sauce that is not grainy or broken.
- Add the cheese. You'll need eight ounces of grated cheese for the sauce. Add it in a third at a time, whisking until each portion is melted before adding the next. If the mixture’s temperature drops too low, you can briefly return it to the stove over very low heat to encourage the last bit of cheese to melt. However, you must be extremely careful: overcooking the sauce at this point will cause it to split. (It's perfectly fine if a few small strands of cheese remain—they'll continue melting.)
- Add the flavor enhancements. Now, add the sour cream, garlic powder, smoked paprika, onion powder, salt, black pepper, and Dijon mustard. Whisk until the sauce is completely smooth.
- Add the noodles. Using a rubber spatula, fold the macaroni noodles into the cheese sauce and mix until fully coated. Pour the mixture into the greased casserole dish.
- Top with cheese. Sprinkle the remaining eight ounces of grated cheese evenly over the top, then cover the dish with aluminum foil.
- Bake. Place your baking dish in the preheated oven and bake for 18 minutes. Remove the aluminum foil and broil for 3–5 minutes, or until the topping reaches your preferred golden perfection. Let the mac and cheese rest for 10 minutes, lightly covered, before serving.
Tracie Wierda says
If I could give this recipe a thousand stars I would. The recipe is easy to follow and with correct precision, you will have a delicious and very creamy mac n cheese dish. I will never use another recipe again! Well done!