Creamy Four Cheese Mac (Print Version)

Macaroni layered with sharp cheddar, Gouda, mozzarella, and cream for a rich, bubbly cheesy dish with a crisp top.

# What You'll Need:

→ Pasta

01 - 8 ounces elbow macaroni or cavatappi pasta
02 - 1 teaspoon chicken bouillon powder (low sodium preferred)

→ Cheeses

03 - 1 cup sharp cheddar cheese, freshly grated
04 - 1 cup Colby jack cheese, freshly grated
05 - 1 cup young Gouda cheese, freshly grated
06 - 1 cup whole milk mozzarella cheese, freshly grated
07 - 4 ounces cream cheese, softened (optional)

→ Sauce

08 - 3/4 cup heavy cream, cold
09 - 4 tablespoons salted butter

→ Seasonings

10 - 1/2 teaspoon fine sea salt, to taste
11 - 1/4 teaspoon onion powder
12 - 1/4 teaspoon ground mustard
13 - 1/8 teaspoon white pepper
14 - 1/8 teaspoon adobo seasoning

# Steps to Follow:

01 - Using a box grater, grate sharp cheddar, Colby jack, Gouda, and mozzarella by hand. Set aside the smallest cheese pieces to add later for extra gooey pockets.
02 - Bring a large pot of water to a boil and add chicken bouillon powder. Cook pasta according to package directions until just shy of al dente. Drain and set aside.
03 - In a heavy-bottomed saucepan over low heat, melt butter. Slowly whisk in cold heavy cream, ensuring a smooth mixture without simmering.
04 - Gradually add half of the grated cheese to the warm cream sauce, stirring gently until mostly melted. If using, fold in cream cheese and mix until velvety smooth. Season with salt, onion powder, ground mustard, white pepper, and adobo. Adjust seasoning to taste.
05 - Fold drained pasta and reserved cheese bits into the sauce, stirring carefully to fully coat noodles with a slightly loose, creamy texture.
06 - Butter a 9x9-inch baking dish. Spoon half of the cheesy pasta mixture into the dish, sprinkle half of the remaining cheese on top, then repeat layering with the remaining pasta and cheese for an even golden crust.
07 - Bake uncovered at 350°F (175°C) for 25 minutes until bubbly. Switch to broil for 2 minutes to achieve a golden, crispy top, watching closely to prevent burning.

# Additional Notes:

01 - Grating cheese fresh from a block ensures a smoother melt and creamier sauce compared to pre-shredded varieties.
02 - Slightly undercooking pasta allows it to finish cooking during baking without becoming mushy.
03 - Using low heat when melting cheese prevents separation and grainy texture.

Go Back