Description
This Four Cheese Baked Macaroni and Cheese is a rich and creamy comfort food classic, featuring a blend of Havarti, Parmesan, cheddar, and extra sharp cheddar cheeses. The dish is baked to perfection with a crispy panko and Parmesan topping, creating a delightful combination of creamy pasta and crunchy golden crust. Perfect for a hearty family meal or special occasion.
Ingredients
Scale
Macaroni and Cheese
- 1 lb pasta
- 3/4 stick butter (about 6 tablespoons)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 4 oz Havarti cheese, shredded
- 1/4 cup Parmesan cheese
- 8 oz cheddar cheese, shredded
- 8 oz extra sharp cheddar cheese, shredded
Topping
- 3 tablespoons Parmesan cheese
- 1 cup panko bread crumbs
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Set aside a 2-quart baking dish so it’s ready for assembling the dish later.
- Cook Pasta: Cook the pasta according to package instructions until al dente. Once cooked, drain and set aside.
- Make the Topping: In a medium bowl, combine the panko bread crumbs, 3 tablespoons of Parmesan cheese, dried parsley, and olive oil. Stir well to combine and set aside to develop flavor and texture for the topping.
- Prepare Cheese Sauce: In a medium pan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for about 1-2 minutes to remove the raw flour taste. Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Add salt, pepper, and minced garlic. When the mixture is warm, add half of the shredded cheeses and whisk occasionally until they melt completely. Then add the remaining cheese and continue whisking until the sauce is smooth and fully melted.
- Assemble and Bake: Place the cooked pasta in the un-greased 2-quart baking dish. Pour the cheese sauce evenly over the pasta. Sprinkle the prepared panko breadcrumb topping evenly over the cheese sauce. Bake uncovered in the preheated oven for 20-25 minutes or until the topping is lightly browned and the cheese sauce is bubbly.
- Serve: Remove from the oven and let it cool slightly. Serve immediately while warm and enjoy the creamy, cheesy goodness with a crispy topping.
Notes
- For best results, cook pasta just until al dente to prevent it from becoming mushy during baking.
- You can substitute the Havarti cheese with Gruyère or Mozzarella if you prefer a different flavor profile.
- If you want a gluten-free option, use gluten-free pasta and gluten-free panko breadcrumbs.
- To enhance flavor, consider adding a pinch of smoked paprika or mustard powder in the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
