Four Cheese Mac and Cheese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
618 kcal
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Course
Dinner
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Cuisine
North American
Four Cheese Mac and Cheese Recipe
Description
This classic Four Cheese Mac and Cheese recipe involves cooking elbow macaroni to just al dente, then preparing a cheese sauce by first sautéing finely minced onions in melted butter. Flour is added to create a roux, which is cooked to a light brown for depth. Cold milk is gradually whisked in to create a thickened béchamel sauce.
Four cheeses—aged white cheddar, gruyere, fontina, and Parmesan—are incorporated to melt smoothly into the sauce along with Dijon mustard, salt, and black pepper for seasoning. The macaroni is combined with the cheese sauce to coat each piece thoroughly, offering a creamy and indulgent texture with a complex flavor from the cheese blend.
The dish can be served topped with a little extra grated white cheddar and freshly ground pepper. This mac and cheese suits as a main or side dish, enjoyed warm for best texture and flavor.
Ingredients
- 3 cups elbow macaroni gluten-free if needed
- ½ cup butter
- 1 medium onion finely minced
- ½ cup all-purpose flour gluten-free if needed
- 1 teaspoon salt sea salt
- 4 cups milk whole
- 1 ½ cups cheddar cheese grated, aged, white
- 1 cup gruyere cheese grated
- ½ cup fontina cheese diced
- ½ cup Parmesan Cheese grated
- 1 teaspoon Dijon mustard
- black pepper to taste
Instructions
- Cook the macaroni in a large pot of salted water according to package directions.
- Melt the butter in a medium-sized pot over medium-high heat. Add the onion and sauté for 2-3 minutes, or until the onion starts to soften but not brown. Add the flour to the pot and stir it continuously for 2-3 minutes, or until it is light brown. Pour the milk into the pot while whisking constantly. It will thicken up a lot at first but then thin as you pour in more milk. Bring the pot to a boil for 2 minutes, or until it has thickened.
- Lower the heat to medium-low and add the 4 kinds of cheese to the pot in a few additions. Stir the pot until the cheeses have melted then add the dijon mustard, sea salt, and black pepper. Taste the cheese sauce and add more sea salt and pepper if you'd like.
- Stir the macaroni into the cheese sauce. Serve with pepper on top and a little grated white cheddar on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 618kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 804mg | 34% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1051IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 591mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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