Creamy Four Cheese Mac & Cheese
This creamy four cheese mac and cheese features Monterey Jack, Gruyere, Havarti, Gouda, and lots of medium cheddar in a silky roux-based sauce. Fresh block cheese creates an unbelievable cheese pull. Easily made gluten-free.
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
Always use fresh block cheese instead of pre-shredded for the best texture and cheese pull.
Medium cheddar should be at least double the other cheeses. I use 6x the amount for that unbelievable cheese pull.
I don't actually measure this - make it as cheesy as you want! Add cream until the consistency is cheese-pull-like.
Cavatappi is great when you want something fun - the spiral shape holds more sauce.
For gluten-free: Use gluten-free flour for the roux and gluten-free pasta.
The oven step makes all the difference - that golden, bubbly top is worth it.
Leftovers reheat beautifully with a splash of milk or cream.
Tried this recipe?Let us know how it was!
