Description
This classic Four Cheese Baked Macaroni recipe features tender elbow macaroni enveloped in a rich, creamy cheese sauce made from cheddar, mozzarella, Parmesan, and Velveeta cheeses. Baked to golden perfection with an optional crispy breadcrumb topping, it’s a comforting and indulgent dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup Velveeta cheese, cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Topping (Optional)
- ½ cup breadcrumbs
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside to prepare the cheese sauce.
- Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly, to form a smooth roux without letting it brown.
- Add Milk and Thicken: Gradually whisk in the milk, continuing to cook while stirring until the mixture thickens and is smooth, ensuring there are no lumps.
- Incorporate Cheeses and Seasonings: Stir in the grated cheddar, mozzarella, Velveeta cubes, and Parmesan cheese until fully melted and combined into a creamy sauce. Season with salt, black pepper, paprika, garlic powder, and onion powder for depth of flavor.
- Combine Pasta and Sauce: Mix the cooked macaroni thoroughly with the cheese sauce, ensuring every piece is coated evenly.
- Assemble and Add Topping: Transfer the macaroni and cheese mixture into the greased baking dish. If desired, sprinkle the optional breadcrumbs evenly on top for a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is bubbly and golden brown, indicating the cheese is perfectly melted and the topping is crisp.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy baked macaroni!
Notes
- You can substitute Velveeta with any processed cheese for a similar creamy texture.
- For added crunch and flavor, mix some melted butter with the breadcrumbs before topping.
- This dish can be made ahead and baked just before serving; increase baking time slightly if baking from cold.
- Use whole milk for creamier results or low-fat milk for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
