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Four Cheese Mac and Cheese

A rich and creamy mac and cheese made with a delightful blend of four different cheeses, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1 lb elbow macaroni
  • 4 cups shredded cheese (cheddar, mozzarella, gouda, parmesan) A mix of four different cheeses
  • 4 cups milk
  • 1 cup heavy cream Can substitute with half-and-half or milk
  • 1/2 cup butter
  • 1/4 cup all-purpose flour For creating the roux
  • to taste salt and pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • to taste Breadcrumbs for topping Optional

Method
 

Preparation
  1. Cook the elbow macaroni according to the package instructions; drain and set aside.
  2. In a slow cooker, melt the butter and add the flour, stirring to create a roux.
  3. Gradually whisk in the milk and heavy cream until smooth.
  4. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
  5. Once the mixture is well combined, add the shredded cheeses and stir until melted and creamy.
  6. Gently fold in the cooked macaroni.
  7. If desired, sprinkle breadcrumbs on top.
  8. Cover and cook on low for 2 to 3 hours or until heated through and creamy.

Notes

For extra cheesiness, mix in some cream cheese. Ensure you stir the pasta thoroughly into the cheese sauce for even creaminess. If using a slow cooker, use the low setting for longer cooking to meld flavors.