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Pioneer Woman 4 Cheese Mac and Cheese

Pioneer Woman 4 Cheese Mac and Cheese - recipe card
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This indulgent, extra-creamy mac and cheese combines four rich cheeses—sharp cheddar, Gruyère, mozzarella, and Parmesan—in a velvety béchamel sauce. The golden, crunchy panko topping adds texture, while the pasta remains perfectly al dente. It’s the ultimate comfort food for any occasion.

Ingredients

Scale
  • 1 lb (16 oz) elbow macaroni
  • 4 tbsp (1/2 stick) unsalted butter, divided
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika (optional)
  • 1/8 tsp cayenne pepper (optional, for a slight kick)
  • 2 cups (8 oz) sharp cheddar cheese, shredded (divided)
  • 1 cup (4 oz) Gruyère cheese, shredded
  • 1 cup (4 oz) mozzarella cheese, shredded
  • 1/2 cup (2 oz) Parmesan cheese, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tbsp fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (177°C). Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes, or according to package instructions. Drain well and set aside. Do not overcook, as the pasta will bake further in the oven.
  2. In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden and smells nutty. This roux thickens the sauce and ensures a smooth texture.
  3. Slowly pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Continue to cook over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. The sauce should be smooth and slightly bubbling, not boiling.
  4. Reduce the heat to low. Add the salt, black pepper, paprika (if using), and cayenne (if using). Then gradually add 1 ½ cups of the cheddar, all of the Gruyère, all of the mozzarella, and all of the Parmesan, stirring after each addition until the cheese is completely melted and the sauce is silky. Taste and adjust seasoning if needed.
  5. Add the drained macaroni to the cheese sauce and stir until every piece is coated. Make sure the pasta is well incorporated, and the mixture looks creamy and luscious.
  6. Transfer the mac and cheese to a buttered 9×13-inch baking dish (or an 8×8-inch dish for a thicker result). Spread it evenly with a spatula.
  7. In a small bowl, melt the remaining 1 tablespoon of butter. Stir in the panko breadcrumbs until they are well-coated. Sprinkle the buttered panko evenly over the mac and cheese, followed by the remaining ½ cup of cheddar.
  8. Bake, uncovered, for 25-30 minutes, until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh parsley, if desired. Serve hot.
  9. For an extra indulgent version, you can place the dish under the broiler for the last 2-3 minutes to get an even crunchier topping—but watch it closely to avoid burning.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or reheat in a 350°F (177°C) oven for 10-15 minutes for a crispy top. This dish can be frozen before baking: assemble fully, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F (177°C) for 50-60 minutes, until heated through and bubbly.

Nutrition

Keywords: pioneer woman mac and cheese, 4 cheese mac and cheese, baked macaroni and cheese, creamy mac and cheese, cheddar gruyere mac, homemade mac and cheese, comfort food, vegetarian dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-4-cheese-mac-and-cheese-recipe/