Four-Cheese Mac and Cheese

Total Time Prep: 15 min. Cook: 30 min.
Yield 12 servings
Test Kitchen Approved
Addictive and irresistible, our four-cheese mac and cheese takes this classic dish to new heights. Experience the heavenly blend of sharp cheddar, Gruyere, fontina and Parmesan cheese in a rich, cheesy casserole.

Ingredients

  • 1 pound uncooked elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded fontina cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
  2. In a large sauce pot, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk; cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Gruyere and fontina cheeses, salt, pepper and mustard until cheese has melted. Stir in cooked macaroni.
  3. Transfer mixture to a greased 13x9-in. baking dish. Sprinkle with Parmesan. Bake until cheese is bubbly and edges are golden brown, 15-20 minutes.

Nutrition Facts

2/3 cup: 311 calories, 14g fat (8g saturated fat), 41mg cholesterol, 465mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 14g protein.

Experience a heavenly blend of cheeses perfectly combined in this classic comfort food casserole. Al dente pasta is enveloped in a velvety cheese sauce that combines the sharpness of aged cheddar, the nuttiness of Gruyere, the creamy indulgence of fontina and the salty punch of Parmesan. —Taste of Home Test Kitchen
Recipe Creator

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