Ingredients
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16 ounces Elbow Macaroni
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4 quarts Water
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4 Tbsp King Arthur Unbleached, All-Purpose Flour
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1-1/4 cups Evaporated Milk
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1 cup 2% Milk
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3 Tbsp Butter
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1/2 tsp Salt
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1/4 tsp Black Pepper
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1 tsp Garlic Powder
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1/2 tsp Onion Powder
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1/2 cup Sharp Cheddar Cheese, shredded
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1/2 cup Colby-Jack Cheese, shredded
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1/2 cup Provolone Cheese, shredded
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1/2 cup Mozzarella Cheese, shredded
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Tools You'll Need
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5 Quart Pot
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Strainer/Colander
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9x13 Casserole Dish
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Spoon
Directions
If you or your kiddos love cheesy, creamy mac and cheese, then you’ll love this four cheese macaroni and cheese bake recipe.
Like most moms, most days I like simple and quick meals so I tried to make this popular side as easy and quick as possible without affecting the taste and texture we all love about mac and cheese. So, to save time and energy, instead of shredding the cheese myself I bought the prepacked shredded cheese. I found all of the cheese at Walmart, so, I’m certain you can easily find them at your nearest grocery stores too.
Oh, if you’re extra short on time, check out my Creamy Stovetop Shells and Cheese!
I hope you enjoy this four cheese macaroni and cheese bake recipe! Happy cooking to you!
First time here? If you’re a busy mom, you’ve come to the right place! My recipes are easy to follow and contain common ingredients. I know you’re busy so I want you to get it right the first time. So if you need help leave your questions in the comment section!
Steps
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1
Done
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Pour 4 quarts of water into your 5-quart pot. Add the elbow macaroni and boil on medium-high heat for 10-12 minutes. When the macaroni is ready, drain in a colander. Leave the macaroni in the colander and set it aside for now. Wash and dry your pot so we can use it for the sauce in a bit. |
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2
Done
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Spread butter on the bottom and sides of your casserole dish. Set it aside for now. |
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3
Done
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Preheat your oven to 350 degrees. |
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4
Done
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In your 5-quart pot, melt the butter on medium heat. Add the flour and whisk to combine the flour and butter together. Cook the mixture for about 2 minutes to thicken it a bit. You're making a basic blonde roux to thicken the cheese sauce we are going to make. |
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5
Done
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Add the evaporated milk to the flour mixture and whisk it together. |
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6
Done
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Add the salt, black pepper, garlic powder and onion powder to the flour mixture and whisk together. |
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7
Done
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Turn the stove off. Add the cheddar, colby-jack, provolone and mozzarella cheese to the pot. Use a spoon to stir the cheese into the sauce. |
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8
Done
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Add the macaroni to the pot and stir it into the cheese sauce. |
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9
Done
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Pour the macaroni and cheese into your buttered casserole dish. Sprinkle more cheddar cheese on top. Bake for 15-20 minutes. Serve immediately or store in an air-tight container, in the refrigerator, for up to 3 days. And remember, I want this to turn out perfect the first time, so if you need help let me know by leaving your question in the comment section! |
