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Baked Four-Cheese Macaroni and Cheese with Crispy Breadcrumbs
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Saucepan
  • Baking Dish
  • Whisk
  • Cheese Grater

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded fontina cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a medium baking dish.
  • Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender. Drain and set aside.
  • In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for one minute to form a roux.
  • Slowly pour in the milk while whisking. Continue cooking until the mixture thickens slightly.
  • Remove the pan from the heat and stir in the cheddar, mozzarella, parmesan, and fontina cheeses until fully melted. Add the salt, black pepper, and garlic powder.
  • Combine the cooked macaroni with the cheese sauce and transfer everything to the prepared baking dish.
  • In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
  • Bake for 20 to 25 minutes until the topping turns golden and the edges bubble.

Notes

For the crispiest breadcrumbs, press them gently into the surface before baking so they toast evenly. Leftovers reheat best in a 350-degree oven rather than the microwave to restore some crunch. You can prepare the dish up to the baking step a day ahead and store it covered in the refrigerator.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Saucepan, Baking Dish, Whisk, Cheese Grater