Creamy Four Cheese Mac and Cheese

bowl of mac and cheese on marble surface with two forks, thyme sprigs, bowl of cheese, and white flowers around

Creamy Four Cheese Mac and Cheese

Simple, easy, and oh so delicious! This Creamy Mac and Cheese is seriously the only recipe you'll ever need. With four different cheeses and a few pantry staples, it comes together in 20 minutes or LESS! So. Good.

Course: Sides

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 261kcal

Ingredients

4 cups shells, or pasta of choice
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
2 cups whole milk
½ cup grated parmesan cheese
¾ cup shredded white cheddar cheese
¾ cup shredded yellow cheddar cheese
¼ cup cream cheese, cut into cubes
salt and pepper, to taste

Instructions

Cook pasta according to package directions. Drain. Set aside.
In a 4 quart saucepan, melt butter.
Add flour and stir until smooth.
Whisk in milk, a little at a time, beating after each addition until smooth.
Return just to a boil, then reduce heat and cook until thickened, 3-5 minutes.
Stir in parmesan cheese until melted.
Stir in cream cheese.
Add cheddars and stir until melted.
Season to taste with salt and pepper.
Add drained macaroni.

Notes

Substitutions:

Pretty much any cheese can be used in this recipe. Though, changing the cheese will change the flavor of this mac and cheese and we can't guarantee how it will cook/taste.
Any pasta shape can be used! From standard macaroni shells to orecchiette. It's best to use a pasta with a shell-like shape, but whatever you have on hand will work.

Expert Tips:

1/2 cup grated parmesan is equal to 2 oz.
3/4 cup grated cheddar (white or yellow) is equal to 3 oz.
1/4 cup cream cheese is equal to 2 oz.
When cooking the pasta, be sure to follow the package directions! You do not want to over cook the pasta.
After cooking the pasta, be sure to run it under some cold water to ensure it stops cooking!
It takes a little longer, but shredding your own cheeses makes a huge difference in this recipe! It's definitely worth the effort.
Use sharp cheddar cheese for the best flavor!
The béchamel sauce should start to thicken after about 3-4 minutes. Do not over cook it!
When adding the cheeses, make sure each cheese is melted completely before adding the next cheese.
Use a whisk to make the sauce for a smoother sauce.
Be careful not to break/crush the pasta once you add it.
To reheat this mac and cheese on the stove, you may need to add a splash more of whole milk.

Nutrition