This 4 Cheese Mac and Cheese recipe is the creamiest, easiest to make stove top mac and cheese. Macaroni is bathed in a creamy cheese sauce that is made with four different kinds of cheese and packed with flavor!
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❤️ Why you'll love it
No baking required: this creamy mac and cheese is made on the stovetop, so no need to turn on the oven!
Simple recipe: it is as easy as mixing the cooked pasta and cheesy sauce together, and dinner is on the table.
Cheesy goodness: it makes a perfect side dish for any holiday table.
🥘 Ingredients
Elbow macaroni:
Butter: melted over heat to aid in making the roux that thickens the sauce.
All purpose flour: used to thicken the cheese sauce
Milk: you can use whatever type of milk you use in your home.
Sharp cheddar cheese: adds some intense flavor to the mac and cheese, something that all cheese lovers will appreciate!
Part skim mozzarella cheese: I like to use mozzarella because it is creamy and gooey!
Parmesan cheese: use a shredded parmesan cheese, you can find this in the grocery store with all the other shredded cheese.
Cream cheese: added to provide a creamy texture to the sauce.
Salt and black pepper: used to add flavor, feel free white pepper in place of black pepper if desired. The only difference is the white pepper offers no color to the white sauce.
🔪 Instructions
- In a large pot, cook the macaroni according to package directions until al dente. Drain and set aside.
- Using the same pan, melt the butter over medium high heat until bubbly. Whisk flour, salt, and pepper into the melted butter. Cook for 1 minute.
- Add the softened cream cheese to the butter mixture and whisk until melted.
- Gradually add the milk to the flour/cheese mixture, whisking constantly. Cook for 2-3 minutes, until white sauce has thickened.
- Stir in the cheddar cheese, mozzarella cheese, and parmesan cheese until cheeses have melted.
- Add the elbow macaroni to the cheese sauce, stirring to coat well. Let sit, covered, for 10 minutes.
- Serve garnished with fresh minced parsley (if using).
🥄 Equipment
Large pot
Hand whisk
Strainer
🥫Storage
Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.
Freeze: leftovers can be stored in an airtight, freezer-safe container up to 3 months.
Reheat: warm thawed mac and cheese in the microwave until heated through.
📖 Variations
- Substitute any of your favorite cheeses for the the cheddar, mozzarella and/or parmesan cheese.
💭 Tips
- Cream cheese is the magic ingredient that adds the creaminess to this mac and cheese recipe. If you must substitute, I highly recommend using velveeta in its place and add it in cubes along with the other cheeses.
📚 Related Recipes
Mac and cheese fans will love this old fashioned Baked Macaroni and Cheese.
This Classic Two Cheese Macaroni is a lighter version of a family favorite.
Artichoke Bruschetta is a cheesy and delicious appetizer toast.
This Big Mac Salad is a great way to enjoy the popular sandwich without the bread.
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🍽 Serve with...
Serve as a side dish to your favorite main dishes or make it a main dish and use it as a base for pulled pork mac and cheese.
📖 Recipe
4 Cheese Mac and Cheese
Equipment
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Ingredients
- 2 cups dried elbow macaroni , cooked according to package instructions
- 6 ounces sharp cheddar cheese , shredded
- ¾ cup shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
- 4 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups milk
Instructions
- In a large pot, cook the macaroni according to package directions until al dente. Drain and set aside.
- Using the same pan, melt the butter over medium high heat until bubbly. Whisk flour, salt, and pepper into the melted butter. Cook for 1 minute.
- Add the softened cream cheese to the butter mixture and whisk until melted.
- Gradually add the milk to the flour/cheese mixture, whisking constantly. Cook for 2-3 minutes, until white sauce has thickened.
- Stir in the cheddar cheese, mozzarella cheese, and parmesan cheese until cheeses have melted.
- Add the elbow macaroni to the cheese sauce, stirring to coat well. Let sit, uncovered, for 10 minutes.
- Stir before serving. Serve garnished with fresh minced parsley (if using).
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