I have been on hot pursuit of the best macaroni and cheese recipe forever. If I could have a fork, a whole pan of this creamy four cheese macaroni and cheese and a big bowl of my favorite zippy Italian arugula side salad, I’d be one very happy girl.
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This is a super velvety mac and cheese casserole thanks to a classic béchamel (or white sauce recipe). And I sprinkle the whole pan with a super easy garlic breadcrumb topping that makes this recipe right at home among my classic Italian pasta recipes.
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The best cheese blend for mac and cheese
- Sharp yellow cheddar – for color and flavor
- Extra sharp white cheddar – for tang. Extra sharp cheddar is aged longer and has a dryer texture than mild cheddar. You might notice that when you bite into a more aged cheddar cheese, you feel almost a gritty, sandy texture which is the crystals that develop from the acid in the cheese as it ages.
- Balsamic or Merlot cheese (Costco and most grocers carry this Merlot Cheese by Bella Vitano – worth finding!)
- Parmesan (used in the bread crumb topping) adds a salty flavor.
- Springy al dente pasta. I find that a springy noodle like a rotini or the fancy fusilli corti bucati pictured here works best because you need hidden channels for the sauce to cling. And cling it does in the best way.
Don’t skip these
Two ingredients that add layers of flavor to a four cheese macaroni and cheese are:
- Mustard powder. Don’t eliminate this one. It adds more color and flavor and your mac and cheese will totally miss both.
- Worcestershire. Adds that touch of umami and that “what is that flavor” note.
How to make four cheese mac and cheese
Note: the sauce is meant to be on the thinner side for this recipe and will thicken up as it cooks with the cheese combo.
SERVING IDEA
Make a half recipe and bake in individual gratins on a baking sheet as shown above. Sprinkle over 1/4 of the crumb recipe.
-Josie + Nina
Tips for the creamiest, golden macaroni and cheese
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Baked Mac and Cheese Casserole with Breadcrumbs
This baked mac and cheese casserole has everything I’ve been chasing in a macaroni and cheese recipe for years: ultra-creamy sauce, springy pasta coated in every nook and cranny, and a golden, crispy garlic parmesan bread crumb topping. The rich béchamel base brings silky smoothness, while a blend of sharp cheddar, white cheddar, merlot cheese, and parmesan creates bold flavor. It’s comfort food at its finest!
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Ingredients
Topping
- 4 TBSP unsalted butter, divided * see note below
- 2 TBSP olive oil
- 2 tsp chopped garlic
- 2 cups panko breadcrumbs
- ½ cup Parmesan cheese, freshly grated
- ½ tsp salt
Béchamel
- 6 TBSP butter
- 6 TBSP flour
- 1 ¼ cup heavy cream
- 3 ½ cup 2% milk
- 2 tsp kosher salt
- ½ tsp pepper, can use white pepper
- 1 ½ TBSP mustard powder
- 1 tsp worcestershire sauce
- 2 ½ cups sharp yellow cheddar, grated
- 2 ½ cups white extra sharp cheddar, grated, I use Cabot
- 1 cup Merlot or Balsamic cheese, grated, Bella Vitano from Costo
- 1 lb cavatappi, fusilli or rotini pasta, or your favorite pasta with curves
Instructions
- Preheat oven to 400°.
- Butter or spray a 9×13 baking or casserole dish with baking spray and set aside.
- Bring a large pot of water to boil. Heavily salt water and cook pasta according to package directions but reduce the cooking time by about 25%.1 lb cavatappi, fusilli or rotini pasta
- Drain pasta in a colander and set aside.
Topping
- Melt 2 T of butter in medium skillet on medium and add olive oil. Heat until the foam subsides from the butter. Add the minced garlic and panko or breadcrumbs. Toss gently to coat the crumbs.4 TBSP unsalted butter, 2 TBSP olive oil, 2 tsp chopped garlic, 2 cups panko breadcrumbs
- Continue to stir crumbs in pan to make sure they don’t burn and cook until golden brown about 3 minutes. Remove pan from heat.
- Add Parmesan and salt off heat and stir to incorporate. Set aside.1/2 cup Parmesan cheese, 1/2 tsp salt
Béchamel
- In a large skillet, melt butter over medium heat. As it is melting, add the flour and stir continually to form a thick paste or roux. Cook for 2 minutes or so to cook out the flour taste.6 TBSP butter, 6 TBSP flour
- Slowly add milk and cream while whisking slowly to avoid clumping from the roux. Continue stirring and cooking until the sauce reaches a low boil. Reduce the heat and simmer, stirring occasionally so the sauce keeps moving and doesn't burn. Cook for approximately 3-5 minutes until the sauce has thickened and coats the back of a spoon.3 1/2 cup 2% milk, 1 1/4 cup heavy cream
- Stir in mustard powder, salt and pepper and worcestershire.2 tsp kosher salt, 1 1/2 TBSP mustard powder, 1 tsp worcestershire sauce, 1/2 tsp pepper
- Turn off the heat. Add the cheese in handfuls stirring after each addition, making sure it has melted before adding more.2 1/2 cups sharp yellow cheddar, 2 1/2 cups white extra sharp cheddar, 1 cup Merlot or Balsamic cheese
- Add pasta to sauce pan and stir to evenly coat the pasta with the sauce. It’s ok if the sauce is on the thinner side. It should be the consistency of a smooth gravy. It’ll thicken while it bakes.
- Pour the pasta into a 9 x 13 pan. Top with crumb mixture. Resist the urge to overdo it. Place the pan on a baking sheet.
- Bake for approximately 20-25 minutes until bubbly. Remove immediately and serve.
Notes
- Dot extra butter on top of the bread crumbs before baking. This adds extra crispy pockets of texture.
- Cover the pan lightly with foil about 10 minutes or so into the baking to avoid burning on top.
- If made and refrigerated, bake a little longer until bubbling in the center.
- If making in gratins or smaller portions, cover after five minutes and start checking it at 15 minutes.
Add a little milk to the leftovers and heat in the microwave in 30 second increments until warmed through. Stir mixing in the breadcrumbs. Make ahead. Don’t top with the breadcrumbs. Make those the day you plan to serve it but once cooled, store in a plastic bag or lightly cover the pan you made them in so as not to soften, until you’re ready to bake the mac n cheese. Sprinkle over topping right before baking.
Bake it covered with foil at 400˚ for an hour. Remove the foil, top with the breadcrumbs and continue baking for another 15 minutes or so.
Like this? Leave a commentI love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @josieandnina and #josieandnina!
Absolutely incredible!!!
Thanks Julianna! So happy you all enjoyed it!😊
Brought a double batch of this mac n cheese to a family Christmas open house. Trying to grab the casserole dish as we were walking out the door and wasn’t allowed to leave until every last forkful was consumed. This really is THE BEST mac n cheese ever!
Oh I love this so much Mary! I really could sit down and probably eat half a pan of this myself and so glad you all enjoyed it to the last forkful! Merry Christmas!♥️
This was incredible. A bit too cheesy for me which made it salty tasting. I used whole milk instead of creamer and a bit more flour for consistently. Next time I going to cut the cheaters in half.
No question it is cheesy! Glad you liked it! I’ve added more whole milk in a pinch too when I haven’t had enough cream.
What are your thoughts on making this 1 day ahead of when you’ll be serving it…. Pros/Cons? I’m worried about pasta being too soft maybe????
Yes absolutely Martha!! And you’ve reminded me to add it to the post. I typically make sure to undercook the pasta and make everything but the breadcrumbs. The next day, I make those. Pull it out 30 minutes before it needs to go into the oven to take the chill off. And then sprinkle on the breadcrumbs right before baking! Hope that helps and thanks so much for the question!🤗