4 Cheese Mac and Cheese

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!

❤️ 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

1. In a large pot, cook the macaroni according to package directions until al dente. Drain and set aside.
2. 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.
3. Add the softened cream cheese to the butter mixture and whisk until melted.
4. Gradually add the milk to the flour/cheese mixture, whisking constantly. Cook for 2-3 minutes, until white sauce has thickened.
5. Stir in the cheddar cheese, mozzarella cheese, and parmesan cheese until cheeses have melted.
6. Add the elbow macaroni to the cheese sauce, stirring to coat well. Let sit, covered, for 10 minutes.
7. 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.

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📖 Recipe