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Best Baked Four-Cheese Mac and Cheese Easy Thanksgiving Side

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This creamy, cheesy baked mac and cheese combines sharp cheddar, nutty Gruyère, cream cheese, and stretchy mozzarella for an unforgettable Thanksgiving side dish. It’s stress-free, make-ahead friendly, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 pound cavatappi pasta (or elbow macaroni, shells, or rotini)
  • Salt for pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 4 ounces cream cheese, softened and cubed
  • 1 cup mozzarella cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a rolling boil. Cook cavatappi for 1 minute less than package directions (about 7-8 minutes). Drain without rinsing.
  3. In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 2 minutes until mixture smells nutty.
  4. Slowly pour in milk and heavy cream, whisking constantly. Cook until thickened, about 4-5 minutes, until it coats the back of a spoon.
  5. Reduce heat to low. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Add cheddar, Gruyère, and cream cheese a handful at a time, stirring until melted. Stir in mozzarella. Adjust salt to taste.
  6. Pour drained pasta into sauce and fold gently until fully coated.
  7. Transfer mixture to prepared baking dish. In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over top.
  8. Bake uncovered for 20 minutes. If top is golden, cover loosely with foil and bake 10 more minutes. For a crunchier top, leave uncovered.
  9. Let rest for 10 minutes before serving.

Notes

For make-ahead: Assemble without topping, cover, and refrigerate up to 24 hours. Add topping and bake at 375°F for 25 minutes covered, then 10 minutes uncovered. Add 5-10 extra minutes if starting cold. Shred your own cheese for smooth sauce. Undercook pasta by 1 minute to avoid mushiness.

Nutrition

Keywords: baked mac and cheese, four cheese mac and cheese, Thanksgiving side dish, creamy mac and cheese, easy mac and cheese

Find it online: https://willarecipes.com/best-baked-four-cheese-mac-and-cheese-easy-thanksgiving-side/