Creamy Four Cheese Mac & Cheese
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The cheese pull on this mac & cheese is unbelievable—and I’m not exaggerating.
Mac & Cheese with an Unbelievable Cheese Pull
If you're looking for creamy four cheese mac and cheese that delivers an absolutely unreal cheese pull, you've found it. This isn't your average boxed mac and cheese—it's made with fresh blocks of Monterey Jack, Gruyere, Havarti, and Gouda, plus a generous amount of medium cheddar that creates the creamiest, most flavorful sauce you've ever tasted.
Here's the thing: there are people who make stovetop mac and cheese, and then there are people who make stovetop mac and cheese and finish it off in the oven. In my opinion, the latter is always the winner. I've never met anyone who was upset with oven-baked mac and cheese—that golden, bubbly top is everything.
The secret is in the roux and using fresh cheese instead of pre-shredded. When you make a proper roux with Kerrygold garlic herb butter (or my even better Herb Butter), flour, and heavy cream and half and half, then fold in freshly grated cheese, you get a sauce that clings to every piece of pasta and creates that Instagram-worthy cheese pull we're all chasing. This bakes up golden and bubbly in just 20-25 minutes, and trust me—you'll want to make this on repeat.
Why You'll Love This Cheesy Mac & Cheese
- Unbelievable cheese pull – Fresh block cheese creates the stretchiest, creamiest texture
- Four cheese blend – Monterey Jack, Gruyere, Havarti, and Gouda bring depth and complexity
- Restaurant-quality at home – Tastes like it came from a fancy comfort food restaurant
- Perfect for any occasion – Works for weeknight dinners or holiday gatherings
- Simple technique – If you can make a roux, you can make this
- Easily made gluten-free – Perfect for Thanksgiving when you need to accommodate dietary needs
sherisse's Recipe Notes
- Always use fresh block cheese. Pre-shredded cheese has anti-caking agents that prevent that smooth, creamy sauce. Grating your own takes an extra five minutes but makes all the difference in texture.
- Reserve cheese for the top. Don't use all your cheese in the sauce—save a generous handful to sprinkle on top before baking. That's what creates the golden, bubbly crust.
- The roux is everything. Take your time with the butter and flour step. Let it cook for a minute or two before adding the cream—this cooks out the raw flour taste and creates a silky sauce base.
- I don't actually measure this recipe. And that's kind of the beauty of it—you can make it as cheesy as you want. The medium cheddar should be at least double the amount of the other cheeses, but in my version, I added six times the amount because I'm looking for that unbelievable cheese pull. For the heavy cream and half and half, I add until the consistency is cheese-pull-like. Add more heavy cream for richness, or more half and half if you want a "lighter" version. But let's be honest—we're not eating this mac and cheese thinking about our diet.
- For my gluten-free family members: When I make this for Christmas and Thanksgiving, I always make a version for my sister-in-law. Instead of using regular flour, I use gluten-free flour for the roux and gluten-free pasta. It works perfectly and no one can tell the difference.
- Pasta shape: Large macaroni is classic, but sometimes I like to use Cavatappi if I want something fun. The spiral shape holds even more of that creamy cheese sauce.
Creamy Four Cheese Mac & Cheese
Equipment
- Large pot
- Large saucepan or Dutch oven
- 9x13-inch baking dish
- Whisk
- Box grater or food processor
Ingredients
- 0.5 oz Monterey Jack cheese freshly grated
- 0.5 oz Gruyere with Herbes de Provence freshly grated
- 0.5 oz Havarti freshly grated
- 0.5 oz Gouda freshly grated
- 3 oz medium cheddar freshly grated, reserve some for topping (I use 6x the other cheeses for maximum cheese pull)
- ¾-1 lb large macaroni pasta or Cavatappi or gluten-free pasta
- 6 oz heavy cream plus more as needed
- 4 oz half and half add more for a lighter version
- 1 stick Kerrygold garlic herb butter or my Herb Butter
- 1-2 tablespoons all-purpose flour or gluten-free flour
- Salt to taste
- Herbes de Provence to taste
Instructions
- Bring a large pot of salted water to a boil. Cook large macaroni or Cavatappi pasta until al dente according to package directions. Drain and set aside.
- In a large saucepan or Dutch oven over medium heat, melt the entire stick of Kerrygold garlic herb butter (or my Herb Butter). Once melted, whisk in 1-2 tablespoons of flour (regular or gluten-free). Cook, whisking constantly, for 1-2 minutes until the mixture is smooth and slightly golden.
- Slowly pour in the heavy cream and half and half, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 2-3 minutes.
- Reduce heat to medium-low. Add the grated Monterey Jack, Gruyere, Havarti, Gouda, and most of the medium cheddar (reserve some for topping), stirring constantly until all cheese is melted and the sauce is smooth and creamy. Add additional heavy cream or half and half until you reach your desired consistency.
- Taste and add salt and Herbes de Provence as needed.
- Add the cooked pasta to the cheese sauce and stir until every piece of macaroni is coated.
- Transfer the mac and cheese to a greased 9x13-inch baking dish. Top generously with the reserved cheese. Bake at 375 degrees F for 20-25 minutes, until the cheese is melted, bubbly, and golden on top.
- Let cool for 5 minutes before serving to allow the sauce to set slightly. Enjoy that incredible cheese pull.
Notes
Did you make this recipe?
Made this mac and cheese? I'd love to see your cheese pull! Tag @homeandfed on Instagram so I can cheer you on.
FAQ
MAke IT a MEAL.
Looking for other recipes to make with it? Try these:
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The fed journal
welcome home.
Join The Fed Journal and get weekly recipes, kitchen wisdom, and stories from my table to yours — delivered straight to your inbox every week. No spam, no fluff. Just real recipes, honest kitchen stories, and the kind of encouragement that makes you want to cook dinner tonight.
