Baked 4 Cheese Mac and Cheese
This creamy baked mac and cheese has 4 cheeses and a delicious toasted breadcrumb topping — it'll be a side dish star at your next gathering.
Servings: 8 people
Ingredients
- 8 oz dried macaroni
- 3 cups warmed milk
- 4 tbs unsalted butter
- ¼ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3.5 cups freshly grated cheese I use 1 cup extra sharp cheddar, 1 cup mozzarella, 1 cup montery jack, and ½ cup mild chedder
Toasted Breadcrumb Topping
- ⅔ cup seasoned panko
- 2 tbs unsalted butter
Instructions
- Preheat the oven to 350 degrees F. Make the toasted panko by adding the butter over medium heat. Once melted, add the panko and a pinch of salt. Cook until toasted, stirring often so you don't burn the breadcrumb, until light-medium brown, about 5 minutes. Remove and set aside.
- In the meantime, cook the macaroni 2 minutes shy of the recommended directions. Once done, drain and run under cold water. Return to the pot with one tbs of butter, stir, and set aside. (Note: If you're baking the mac and cheese in a baking dish instead of the cast iron, you can add it right in there now.)
- To a cast iron skillet set of medium-low heat, add the butter. Once melted, add the flour and whisk until it forms a paste (this is your roux).
- Now, lower the heat slightly and begin SLOWLY adding your milk while whisking. I like to had some melt, whisk until fully incorporated, and then add more milk. I continue this until all of the milk is added and there are no lump.
- Next, add the spices and whisk to combine. Turn the heat up slightly and let cook for about 8 minutes, whisking to make sure the bottom doesn't burn or stick to the pan. You'll know the sauce is ready when it coats the back of a spoon and you can make a clean line with your finger.
- Remove the pan from the heat. Slowly begin adding the cheese a little at a time, stirring it in. When all of the cheese in added, pour it directly over the macaroni (whether in the pot or a baking dish). Stir to combine.
- If baking in the cast iron, pour the macaroni and cheese back in where you cooked the cheese sauce. Add the toasted panko in an even layer.
- Bake in the preheated oven for 18-20 minutes or until it begins to bubble. DO NOT over bake or you risk losing the sauce. Remove and serve.