Real Recipes From Real Home Cooks ®

four cheese mac and cheese

★★★★★ 3
a recipe by
Susan McGreevy
Port Jeff Station, NY

I make this when I'm feeding a crowd - holidays, large family dinners, or sports dinners. Everyone loves it! This recipe doubles well and you can use different cheeses or keep it all the same. It all works.

Blue Ribbon Recipe

The cheesier the better with mac and cheese and this recipe has four types. The combination of Muenster, cheddar, Velveeta, and Monterey Jack gives this casserole a savory flavor. Velveeta adds the melty goodness you want in mac and cheese. The Panko crumbs on top of the dish are the perfect topping. In each bite, you get the soft noodles, creamy cheese, and a buttery crunch. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 3
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For four cheese mac and cheese

  • 1 lb
    elbow macaroni or other small pasta
  • 1/2 c
    shredded Muenster cheese
  • 1/2 c
    shredded mild cheddar cheese
  • 1/2 c
    shredded sharp cheddar cheese
  • 1/2 c
    shredded Monterey Jack cheese
  • 8 oz
    Velveeta, cut into very small cubes
  • 9 Tbsp
  • 1 1/2 c
    half and half (fat-free works too)
  • 1/4 tsp
  • 1/8 tsp
  • 1 Tbsp
    vegetable oil
  • 3 Tbsp
  • 3/4 c
    Panko crumbs

How To Make four cheese mac and cheese

  • Boiling water to cook pasta.
    To make the mac and cheese, bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.
  • Cheese mixed together in a bowl.
    In a large bowl, combine the cheeses and mix well. Preheat oven to 350 degrees F.
  • Draining cooked pasta.
    Drain the cooked pasta. Transfer to a large bowl.
  • Butter, half and half, and half the cheese mixture mixed into the pasta.
    Add the butter to the hot pasta and stir until melted. Then add the half and half and 1 1/2 cups of the cheese mixture. Mix together and season with salt and pepper.
  • Pasta poured into baking dish with remaining cheese sprinkled on top.
    Lightly grease a deep casserole dish with the vegetable oil. Transfer the pasta mixture to the casserole dish. Sprinkle with the remaining 1/2 cup cheese mixture.
  • Toasting Panko crumbs and butter in a skillet.
    To prepare the topping, melt the butter over medium-low heat in a small skillet. Add the panko, stir, and toast until just lightly golden brown. Sprinkle over the top of the mac and cheese.
  • Panko crumbs sprinkled over the pasta ready to bake.
    Bake for 35 minutes or until hot and bubbling around the edges. Enjoy.