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Easy Baked Four-Cheese Mac and Cheese for a Crowd

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This baked four-cheese mac and cheese is ultra-creamy, topped with a golden, crispy panko crust, and perfect for feeding a crowd. It’s a comforting, family-approved dish that’s make-ahead friendly and uses simple ingredients.

Ingredients

Scale
  • 1 pound (454 g) dried elbow macaroni
  • 4 tablespoons (56 g) unsalted butter
  • 1/4 cup (31 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (1 g) black pepper
  • 1/4 teaspoon (0.5 g) garlic powder
  • 1/4 teaspoon (0.5 g) mustard powder
  • 2 cups (226 g) sharp cheddar cheese, freshly shredded
  • 1 cup (113 g) Gruyère cheese, freshly shredded
  • 1 cup (113 g) mozzarella cheese, freshly shredded
  • 4 oz (113 g) cream cheese, softened
  • 1 cup (120 g) panko breadcrumbs
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1/4 cup (28 g) Parmesan cheese, grated

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but stop 1 minute before the suggested al dente time. Drain in a colander and set aside. Do not rinse.
  3. While the pasta cooks, shred the cheddar, Gruyère, and mozzarella. Toss them together in a large bowl. Set aside 1/2 cup of the shredded cheddar for the topping. Ensure the cream cheese is softened.
  4. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, until pale and golden (do not let it brown).
  5. Slowly pour in the whole milk and evaporated milk while whisking constantly. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
  6. Add the salt, black pepper, garlic powder, and mustard powder. Whisk to combine.
  7. Reduce heat to low. Add the softened cream cheese and whisk until completely melted and smooth. Gradually add the shredded cheese mixture (reserving 1/2 cup for topping), a handful at a time, whisking after each addition until fully melted and smooth, about 3-5 minutes.
  8. Remove the pot from heat. Add the drained pasta and stir gently with a wooden spoon until every piece is coated.
  9. Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
  10. In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted butter, grated Parmesan, and reserved 1/2 cup shredded cheddar. Stir until evenly coated. Sprinkle this mixture evenly over the mac and cheese.
  11. Bake on the middle rack for 20-25 minutes, until the sauce is bubbly around the edges and the topping is golden brown and crispy. For extra crunch, broil for the last 2-3 minutes, watching closely.
  12. Let the mac and cheese rest on the counter for at least 10-15 minutes before serving.

Notes

For best results, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Cook the pasta 1 minute less than al dente to avoid mushiness after baking. Let the dish rest for 10-15 minutes before serving to allow the sauce to set. To make ahead, assemble without the topping, cover, and refrigerate for up to 24 hours; add topping and bake, adding 5-10 minutes if needed.

Nutrition

Keywords: baked mac and cheese, four-cheese mac and cheese, crowd-pleasing mac and cheese, creamy mac and cheese, easy mac and cheese

Find it online: https://zestynora.com/easy-baked-four-cheese-mac-and-cheese-for-a-crowd/