Creamy four-cheese pasta with cheddar, Gouda, mozzarella, and blue cheese, baked until golden and bubbling.
# The Ingredients You'll Need:
→ Pasta
01 - 14 oz elbow macaroni or short pasta
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, shredded
06 - 3/4 cup Gouda cheese, shredded
07 - 3/4 cup mozzarella cheese, shredded
08 - 1/3 cup blue cheese, crumbled
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
12 - 1 tsp Dijon mustard (optional)
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 1/4 cup sharp cheddar cheese, shredded
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook macaroni until al dente according to package directions. Drain well and set aside.
03 - In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk in milk, ensuring no lumps form. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently until sauce thickens enough to coat the back of a spoon.
05 - Reduce heat to low. Add cheddar, Gouda, mozzarella, and blue cheese. Stir continuously until completely melted and sauce is smooth. Season with salt, pepper, nutmeg, and Dijon mustard if desired.
06 - Add cooked pasta to the cheese sauce. Fold gently until every piece is evenly coated.
07 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over pasta, then top with remaining 1/4 cup cheddar cheese.
09 - Bake for 20-25 minutes until surface is golden brown and sauce is bubbling around edges. Remove from oven and let rest 5 minutes before serving to allow sauce to set.
