🧀 The Ultimate Homemade Creamy Baked Mac and Cheese with 4-Cheese Sauce

Get Ready to Indulge: A Baked Mac and Cheese That's Unbelievably Creamy!

There's comfort food, and then there's Homemade Creamy Baked Mac and Cheese. This is not your average stovetop dish—this is a rich, oven-baked masterpiece featuring a luxuriously smooth 4-Cheese Sauce and a golden, crunchy topping. It's the perfect side dish for a holiday meal, a hearty main course, or simply the best way to treat yourself. Say goodbye to grainy sauces and dry noodles; our secret is in the blend of cheeses and a perfectly executed béchamel base.

📋 Ingredients

For the best results, we highly recommend grating your cheese from the block. Pre-shredded cheese often contains anti-caking agents that can make your sauce slightly grainy.

For the Macaroni

• 1 pound (450g) elbow macaroni or other short pasta (like cavatappi or penne)
• 1 tablespoon salt (for the water)
• 1 tablespoon unsalted butter or olive oil (for tossing pasta)

For the 4-Cheese Sauce (Mornay Sauce)

• 6 tablespoons (85g) unsalted butter
• ½ cup (60g) all-purpose flour
• 4 cups (950ml) whole milk (or a mix of whole milk and half-and-half for extra richness), warmed slightly
• ½ teaspoon ground mustard (optional, but highly recommended for flavor depth)
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 1 ½ cups (6 oz) freshly shredded Sharp Cheddar (for flavor)
• 1 cup (4 oz) freshly shredded Gruyère or Gouda (for melt and nutty flavor)
• 1 cup (4 oz) freshly shredded Fontina or Monterey Jack (for melt and creaminess)
• ½ cup (2 oz) freshly grated Parmesan cheese (for savory depth)

For the Topping (Optional, but Amazing!)

• ½ cup Panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• ¼ cup grated Parmesan cheese
• Pinch of smoked paprika

👩‍🍳 Instructions

Step 1: Cook the Pasta

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish (or similar size) and set aside.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Add the macaroni and cook for 1-2 minutes LESS than the package directions (it should be al dente or slightly undercooked). This prevents the pasta from getting mushy when baked.
4. Drain the pasta well. Return it to the pot and toss it with 1 tablespoon of butter or olive oil to prevent sticking. Set aside.

Step 2: Prepare the Béchamel (The Roux)

1. In a large saucepan or Dutch oven, melt the 6 tablespoons of butter over medium heat.
2. Whisk in the flour until a smooth paste forms (this is your roux). Cook the roux for 1-2 minutes, stirring constantly, until it's light blonde and smells slightly nutty (like shortbread), ensuring you cook out the raw flour taste.

Step 3: Make the 4-Cheese Sauce

1. Gradually pour in the warm milk, whisking continuously to prevent lumps. Start with a small amount until the roux is dissolved, then slowly add the rest.
2. Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking frequently. Cook for about 5-8 minutes until the sauce has thickened and coats the back of a spoon (it should be thick enough for you to draw a line on the spoon with your finger).
3. Remove the saucepan from the heat. Stir in the ground mustard, onion powder, smoked paprika, cayenne, salt, and pepper.
4. Add the shredded Cheddar, Gruyère, Fontina, and Parmesan cheeses (reserving a small handful of cheese for the topping if not using the breadcrumb mix). Stir until the cheese is completely melted and the sauce is smooth and creamy. Tip: Turn the heat back to very low if needed to finish melting, but do not let the sauce boil once the cheese is added.

Step 4: Assemble and Top

1. Pour the cooked macaroni into the cheese sauce and gently stir until every noodle is fully coated. The mixture will look slightly loose—this is perfect, as the pasta will absorb the extra moisture during baking.
2. Transfer the mac and cheese mixture into your prepared baking dish, smoothing the top.
3. For the topping: In a small bowl, mix the Panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle the topping evenly over the mac and cheese.

Step 5: Bake to Perfection

1. Bake, uncovered, for 15-20 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
2. For extra browning, you can set your oven to broil for the last 1-2 minutes, watching very closely to prevent burning.
3. Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, ensuring maximum creaminess.

✨ Pro-Tips for Ultimate Creaminess

• Shred Your Own Cheese: This is the single most important step for a silky-smooth sauce. Pre-shredded cheese is the enemy of creamy mac and cheese.
• Warm Your Milk: Using warm milk when adding it to the roux helps the sauce come together smoothly and prevents temperature shock that can make your sauce lumpy.
• Undercook the Pasta: The pasta continues to cook in the hot cheese sauce while baking, so undercooking it initially prevents a soft, mushy texture.
• The Spice is Right: Don't skip the dry mustard and onion powder! They don't make the mac and cheese taste like mustard or onion, but rather they act as flavor enhancers, deepening the savoriness of the cheese.

🍽️ Serving Suggestions

This baked mac and cheese is a star on its own, but it pairs beautifully with:

• Protein: BBQ Pulled Pork, Roasted Chicken, or Ham.
• Greens: A simple side salad with a light vinaigrette to cut through the richness.
• Vegetables: Steamed broccoli, asparagus, or roasted brussels sprouts.

Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or cream and microwave slowly, or cover and bake in the oven at 300°F until warmed through.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.