Four Cheese Mac And Cheese
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This homemade mac and cheese recipe is the best comfort food, and it will be a permanent spot in your meal plan. Four cheeses, sharp cheddar, white cheddar, Mexican blend, and mozzarella, make a rich, creamy sauce that gets baked until golden and bubbly. It’s way better than the blue box in every way, and it’s surprisingly easy to make. Whether you’re bringing it to a holiday table, a potluck, or just making a big family dinner, this is the one people ask you to make again.
Full disclosure, this is a rich, indulgent side dish at around 700 calories per serving, and that’s part of what makes it so good. But it fits perfectly into a balanced approach to eating. A smaller portion alongside a high protein main like grilled chicken or a lean steak keeps things on track without feeling restrictive. If you want to lighten it up without sacrificing that creamy texture, swapping in reduced-fat cream cheese, using 2% milk (already in the recipe), or subbing protein pasta for regular macaroni are all easy wins.
Ingredients For Mac and Cheese
- Pasta
- Butter
- Flour
- Milk– You can use heavy whipping cream instead of the milk in this recipe.
- Cream Cheese– This will be cubed; I let mine set out to soften.
- Salt andBlack Pepper
- Extra Sharp Cheddar Cheese
- Mexican Three Cheese
- Mozzarella Cheese
- White Cheddar Cheese
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How To Make Baked Homemade Mac and Cheese
Start by preheating your oven to 300 degrees.
Fill a pot with water and bring it to a boil.
Prepare the pasta according to the directions on the box.
Cube your cream cheese; the smaller pieces will melt faster.
In two mixing bowls, shred and split your cheese in half.
I like to use bricks of cheese; in a pinch, you can use all shredded store-bought cheese. Instead of making my Mexican blend, I used the thicker store-bought shredded cheese.
Drain the pasta when done cooking, and leave it in the strainer. The pot will be used in the next step.
In the pot, melt your butter and then whisk the flour into the melted butter.
Allow the flour and butter to cook until they form a thick mixture. This happens fast, so keep an eye on it.
Next, whisk in the milk and bring the mixture to a boil.
Be sure to allow the milk mixture to cook for about five more minutes until it is thick.
Turn off the heat and carefully drop the cubed cream cheese.
Next, stir in the salt and pepper with the cream cheese until all is melted in the milk mixture.
Slowly mix one bowl of the shredded cheese into the cream sauce in the pot.
Next, add the cooked pasta to the cheese sauce mixture and stir until the cheese has melted.
Spray an aluminum 9 X 13 pan with a nonstick spray or baking pan. I like using disposable aluminum pans because the cooked cheese can be rough to clean off a pan.
Spread the cheesy pasta into the sprayed pan.
Top the noodles with the remaining shredded cheese and spread the cheese out onto the top of the pasta. You may end up with extra cheese if you have added other things to the macaroni and cheese.
Place in the oven and cook for about an hour; the cheese will be bubbly.
Serve and enjoy!
What to Serve With Homemade Macaroni And Cheese
Bread: Cheesy Garlic Pull Apart Bread, English Muffin Garlic Cheese Bread, Easy Cheesy Monkey Bread, Corn Bread
Main Dishes: Oven Roasted Turkey, Crockpot Coca-Cola Ham, Crockpot Ham, Smoked Turkey, Smoked Brisket, Smoked Prime Rib, Crockpot Coca-Cola Ribs, Garlic Chicken, and Dr Pepper Ham
Side Dishes: Air Fryer Bacon Asparagus, Garlic Mashed Potatoes, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts, Green Beans, Caesar Salad, Acorn Squash, Green Salad, Baked Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips
How To Store Leftover Mac
Store in an air-tight container in the fridge for up to 5 days.
You also freeze leftover macaroni and cheese. Allow the macaroni and cheese to be completely cooled; if you freeze it while hot, it will be mushy. Store in air-tight bags or containers in the freezer for up to 90 days.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The airtight container or a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
How To Reheat Mac And Cheese
When heating in the microwave, stir often; if it seems to dry out, you may need to add some milk. I put a damp paper towel over mine when I am microwaving it.
The best way, honestly, is to reheat leftover homemade macaroni and cheese in the oven at 350 degrees for about 15 minutes. Be sure to keep an eye on it.
You can also use the air fryer at 350 degrees to reheat.
Mac And Cheese Add INs
- Add Bacon
- Bread Crumb Topping
- Mozzarella Cheese
- Add Smoked Shredded Pork
- Jalapenos
- Hot Sauce
- Garlic
- Herbs
- Colby Jack
- Dijon Mustard
Homemade Macaroni And Cheese Recipe
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Ingredients
- 16 Ounce Elbow Macaroni
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3 Cups 2% Milk
- 8 Ounce Cream Cheese
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Pound Sharp Cheddar Cheese
- 1 Pound Mexican Cheese
- 8 Ounce White Cheddar Cheese
- 8 Ounce Mozzarella Cheese
Instructions
- Preheat oven to 300 degrees.
- Start a pot boiling with water and prepare the box of pasta according to the box.
- Cube your cream cheese.
- In two mixing bowls, shred and split your cheese in half.
- Drain the pasta when done cooking, and leave it in the strainer to reuse the pot.
- In the pot, melt your butter and then whisk the four into the melted butter.
- Allow the flour and butter to cook until it is a thick mixture; this happens quickly.
- Next, whisk in the milk and bring the mixture to a boil.
- Be sure to allow the milk mixture to cook for about five more minutes until it is thick.
- Turn off the heat and carefully drop the cubed cream cheese.
- Stir in the salt and pepper until cream cheese is melted into the milk mixture.
- Slowly mix one bowl of shredded cheese into the cream sauce.
- Next, add the cooked pasta to the cheese sauce mixture.
- Spray an aluminum 9 X 13 pan with a nonstick spray or baking pan,
- Spread the cheesy pasta into the sprayed pan.
- Top the noodles with the remaining shredded cheese and spread the cheese out onto the top of the pasta.
- Place in oven and cook for about an hour; the cheese will be bubbly.
- Serve and enjoy!
