Four Cheese Baked Mac and Cheese

The cheesiest baked mac and cheese recipe, ever. Four cheeses and crispy thyme breadcrumbs make this an irresistible dish, any time of the year.

Ingredients

The full baked homemade mac and cheese recipe can be found in the recipe card.

• Butter. 
• Flour. All purpose flour.
• Milk. Whole milk or full cream milk.
• Sour cream. 
• Cheddar cheese. I used a mature/sharp cheddar cheese. Monterey Jack, Colby jack etc. also work well.
• Gruyere. Any nutty, good melting cheese will work. Havarti and Raclette are good options.
• Parmesan cheese. Pecorino is a good substitute.
• Mozzarella. I like it for the super cheesy pull it gives the finished mac and cheese.
• Macaroni. You could use any short pasta shape. Elbow macaroni, Penne, Fusilli, etc.
• Breadcrumbs. I used sourdough bread that I tore roughly but you could use fresh, Panko or dried breadcrumbs.
• Olive oil. 
• Thyme. 
• Salt and pepper. 

How to make baked mac and cheese

1. Make the four cheese sauce: Start by making the roux. Melt the butter in a saucepan and whisk in the flour until smooth. Pour the milk in whilst whisking continously until a smooth sauce is formed. Turn down the heat and add the spices. Allow to simmer, stirring regularly, until the sauce is thick and creamy. Once cooked, remove from the heat and add the cheeses. Stir until the cheese has melted then season to taste.
2. Cook the pasta and assemble: While the sauce cooks, bring a large pot of salted water to the boil and add the pasta. Cook for 8 minutes or until almost cooked but still a bit firm (just under al dente). Reserve 1 cup of cooking water and drain. Add the pasta to the sauce along with the sour cream and stir to combine. Add some of the pasta water. You want the sauce to be very creamy and a little loose as it will continue thickening in the oven.
3. Bake the mac and cheese: Transfer the macaroni to a casserole or baking dish. Combine the bread, oil, salt and thyme and scatter over the top. Place in a preheated oven and allow to bake for 20-30 minutes or until golden and bubbling. Remove from the oven and allow to cool for 5 minutes then serve.

Can I make this ahead?

Yes, the mac and cheese can be fully prepped all the way up to the baking step a day in advance. I would add more cooking water or milk (approximately 1 cup) as the pasta will absorb more liquid if it is made ahead. This will keep it creamy. Baked mac and cheese leftovers can be kept in the fridge for a few days and reheated in the oven.

What to serve with baked mac and cheese

1. Lemon roasted chicken
2. Easy Green Salad with lemon Parmesan dressing
3. Cheesy pull apart garlic bread

Mac and cheese recipes

1. Classic baked mac and cheese
2. Caprese mac and cheese
3. Beer and Bacon Mac and cheese