Made by Whitney

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Rich, creamy, and baked until golden, this 4-cheese mac and cheese is comfort food at its finest. Perfect for holidays, family dinners, or when you need a little cheesy joy!

Ingredients:

0.5x

1x

2x

4x

 

•   4 tbsp all purpose flour
•   4 tbsp butter
•   4 1/2 cups half and half
•   1 tsp salt
•   1 tsp garlic powder
•   1 tsp onion powder
•   1 tsp black pepper
•   1/2 tsp paprika
•   1/2 tsp smoked paprika
•   1 dash cayenne pepper
•   1 lb pasta (of your choice)
•   1 cup pasta water
•   2 cups Colby Jack cheese
•   1 cup Gruyere
•   2 cups Fontina (and cut up some cubes)
•   1 cup smoked Gouda

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Mix all seasonings in a small bowl and set aside. Preheat oven to 400°F.
2. Grease a baking dish generously with butter and set aside.
3. Boil pasta in well-salted water for 6 minutes. Drain, reserving 1 cup pasta water.
4. Make the roux: In a large pot, melt butter over medium heat. Whisk in flour until smooth and cook 1 minute.
5. Gradually whisk in half & half, then milk. Simmer until thickened, about 5 minutes. Stir in seasonings and adjust to taste.
6. Remove from heat and stir in cheeses until melted: cheddar, fontina, Gruyère, and smoked gouda.
7. Combine sauce with pasta, adding a splash of pasta water if too thick. It should be creamy, not soupy.
8. Layer pasta mixture and extra cheese in the prepared baking dish. Repeat layers until filled.
9. Bake 20–35 minutes, until bubbly and golden. Broil 2 minutes if desired (watch closely!).
10. Cool for 10 minutes before serving. Enjoy!

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