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Best Baked Four-Cheese Mac and Cheese for a Crowd (Easy Recipe)

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This creamy, four-cheese mac and cheese is the ultimate comfort food for a crowd. With a golden, crispy top and a velvety sauce made from cheddar, Gruyère, mozzarella, and Parmesan, it’s a potluck hero that’s surprisingly easy to make.

Ingredients

Scale
  • 1 pound (16 oz) elbow macaroni
  • Salt (for pasta water)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard
  • 2 cups sharp cheddar cheese, shredded
  • 1 1/2 cups Gruyère cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 1-2 minutes less than the package directions. Drain the pasta in a colander, but do not rinse.
  3. While the pasta cooks, make the béchamel sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Once bubbling, whisk in the flour. Cook, stirring constantly, for about 2 minutes until pale golden and nutty.
  4. Slowly whisk in the warm milk and heavy cream. Pour in a steady stream while whisking to prevent lumps. Continue whisking until the mixture thickens, about 3-5 minutes, until it coats the back of a spoon.
  5. Season the sauce with salt, pepper, garlic powder, onion powder, nutmeg, and Dijon mustard. Whisk until fully combined.
  6. Reduce the heat to low. Add the shredded cheddar, Gruyère, and mozzarella cheese, one handful at a time, stirring gently until each addition is fully melted before adding the next. Do not let the sauce boil.
  7. Pour the drained pasta into the pot with the cheese sauce. Stir gently until every piece of pasta is coated.
  8. Transfer the mac and cheese to a greased 9×13-inch baking dish. Spread evenly. Sprinkle the grated Parmesan cheese over the top, plus extra shredded cheddar if desired.
  9. Bake for 20-25 minutes until golden brown and bubbly. For an extra crispy top, broil for the last 2-3 minutes, watching carefully.
  10. Let it rest for 5-10 minutes before serving.

Notes

Always shred your own cheese from a block for the smoothest sauce. Warm the milk before adding to the roux to prevent lumps. For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free pasta. The mac and cheese can be assembled a day ahead and refrigerated; add 10-15 minutes to the baking time. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: baked mac and cheese, four-cheese mac and cheese, mac and cheese for a crowd, easy mac and cheese, comfort food, potluck recipe

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