Experience ultimate comfort food with this Creamy Four-Cheese Mac and Cheese, where tender macaroni meets a rich blend of creamy cheese sauce combining cheddar, gouda, mozzarella, and parmesan!
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When hosting family dinners, dinner parties or when your craving a cozy meal at home, this recipe is sure to impress and delight!
If you love creamy pasta recipes, you are going to absolutely love my Cheesy and Creamy Broccoli Pasta, Marry Me Pasta with Chicken Recipe & Creamy Cajun Shrimp Pasta.
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Ingredients for Creamy Four Cheese Mac and Cheese
- Elbow Macaroni
- Butter
- Heavy Cream (35%)
- Sharp Aged Cheddar Cheese
- Gouda Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Freshly Chopped Parsley
- Garlic Powder
- Cayenne Pepper
- Salt & Pepper
- Extra Virgin Olive Oil
See recipe card for quantities.
Instructions
- Step 1: Add in olive oil and melt the butter.
- Step 2: Pour in the heavy cream.
- Step 3: Gradually add the Cheddar, Gouda, Mozzarella, and Parmesan cheeses.
- Step 4: Combine Pasta and Sauce. Throw in the aldente macaroni.
- Step 5: Stir in the freshly chopped parsley for a burst of color and flavor.
- Step 6: Serve immediately and enjoy!
1. Prepare the Sauce:
In a large saucepan over medium heat, add in olive oil and melt the butter. Once melted, pour in the heavy cream, allowing it to simmer for 2-3 minutes gently until it begins to bubble.
2. Incorporate the Cheeses:
Gradually add the Cheddar, Gouda, Mozzarella, and Parmesan cheeses to the simmering cream, stirring continuously until the cheeses are fully melted and the sauce is smooth. Mix in the garlic powder, salt, and freshly ground black pepper.
3. Cook the Pasta:
While the sauce is simmering, cook the elbow macaroni in a large pot of salted water until al dente. Drain the pasta well.
4. Combine Pasta and Sauce:
Add the cooked pasta directly to the cheese sauce, stirring well to ensure each piece is coated evenly.
5. Finish and Serve:
Stir in the freshly chopped parsley for a burst of color and flavor. Serve immediately and enjoy the creamy, cheesy goodness!
Substitutions for Creamy Four Cheese Mac and Cheese
- Elbow Macaroni: Substitute with any short pasta like penne, rigatoni, or rotini.
- Butter: Use margarine, ghee, or a plant-based butter alternative.
- Heavy Cream (35%): Substitute with half-and-half, or a mixture of whole milk and cream cheese for similar richness.
- Mature Sharp Cheddar Cheese: Try Colby, Gruyère, or a sharp white cheddar for a different flavor.
- Gouda Cheese: Substitute with Edam, Fontina, or Havarti for a similar creamy texture.
- Mozzarella Cheese: Use Provolone, Monterey Jack cheese, or a mild white cheese blend.
- Parmesan Cheese: Replace with Pecorino Romano, Asiago, or Grana Padano for a similar sharp flavor.
- Freshly Chopped Parsley: Substitute with fresh basil, chives, or thyme for a different herbaceous note.
- Garlic Powder: Use fresh minced garlic, garlic salt or even onion powder for a slightly different flavour profile.
- Cayenne Pepper: Replace with smoked paprika, red pepper flakes, or hot sauce for a different kind of heat.
- Salt: Use sea salt, kosher salt, or a low-sodium salt alternative.
- Freshly Ground Black Pepper: Substitute with white pepper or a mixed peppercorn blend for a different flavor profile.
- Extra Virgin Olive Oil: Use regular olive oil, avocado oil, or a light vegetable oil for cooking.
Equipment
- Large Pot
- Large Saucier/pan
- Strainer
- Measuring Cups
- Measuring Spoons
- Cheese Grader
- Large Bowl
How to Store & Reheat
Storing:
1. Cool Completely: Allow the mac and cheese to cool to room temperature before storing.
2. Transfer to an Airtight Container: Place the mac and cheese in an airtight container.
3. Refrigerate: Store in the refrigerator for up to 3-4 days.
4. Freeze (Optional): For longer storage, you can freeze the mac and cheese. Place it in a freezer-safe container or bag, and it will last up to 2-3 months.
Reheating:
- Stovetop Method (Best for maintaining creaminess): Place the mac and cheese in a saucepan, add a splash of milk or cream to help restore the creamy texture. Reheat over low heat, stirring frequently until heated through and creamy.
- Oven Method: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to an oven-safe dish, cover with foil to retain moisture and bake for 20-25 minutes, or until heated through.
3 Top Tips for Success
1.Use Freshly Grated Cheese: Always grate your own cheese instead of using pre-shredded varieties. Freshly grated cheese melts smoother and gives your mac and cheese a creamier, more luxurious texture.
2. Cook the Pasta Al Dente: Slightly undercook your pasta (al dente) to prevent it from becoming mushy when hot pasta is mixed with the hot cheese sauce. This helps maintain the perfect smooth texture even after reheating.
3. Season as You Go: Layer your flavors by seasoning the cheese sauce gradually. Taste the sauce before adding the pasta, and adjust the salt, pepper, and other seasonings to your liking. This ensures every bite is flavorful.
FAQ's
Yes, you can mix and match different kinds of cheese based on your preference. Just ensure at least one of the cheeses is a good melting cheese like Cheddar, Gouda, or Mozzarella to maintain the creamy texture.
To avoid a grainy sauce, make sure to keep the heat low when melting the cheese, and stir continuously. Also, avoid overheating the cheese, as this can cause it to separate and become grainy.
Yes, you can prepare the mac and cheese in advance. Store it in the fridge, then reheat it on the stovetop or in the oven with a splash of milk or cream to restore its creamy texture before serving.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favourite desserts to serve after this recipe:
Creamy Four Cheese Mac and Cheese Recipe (Easy)
Equipment
- Large Saucier/Pan
- Strainer
- Cheese Grader
- Large Bowl
Ingredients
- 400 g Elbow Macaroni
- 4 tablespoon Butter
- 500 ml Heavy Cream (35%)
- ½ cup Mature Cheddar Cheese grated
- ½ cup Gouda grated
- ½ cup Mozzarella grated
- ⅓ cup Parmesan grated
- 2 tablespoon Fresh Parsley chopped
- 1 tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
Instructions
Prepare the Sauce:
- In a large saucepan over medium heat, add in olive oil and melt the butter. Once melted, pour in the heavy cream, allowing it to simmer for 2-3 minutes gently until it begins to bubble.
Incorporate the Cheeses:
- Gradually add the Cheddar, Gouda, Mozzarella, and Parmesan cheeses to the simmering cream, stirring continuously until the cheeses are fully melted and the sauce is smooth. Mix in the garlic powder, salt, and freshly ground black pepper.
Cook the Pasta:
- While the sauce is simmering, cook the elbow macaroni in a large pot of salted water until al dente. Drain the pasta well.
Combine Pasta and Sauce:
- Add the cooked pasta directly to the cheese sauce, stirring well to ensure each piece is coated evenly.
Finish and Serve:
- Stir in the freshly chopped parsley for a burst of color and flavor. Serve immediately and enjoy the creamy, cheesy goodness!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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