Creamy Cheesy Four Cheese Mac (Print-Friendly Version)
Cheddar, Colby jack, Gouda & mozzarella blend in a creamy, golden-topped macaroni for pure comfort.
# Ingredients You'll Need:
→ Pasta
01 -
680 g dry macaroni noodles (or cavatappi), uncooked
→ Cheese
02 -
450 g sharp cheddar cheese, freshly grated
03 -
450 g Colby Jack cheese, freshly grated
04 -
225 g Gouda cheese, freshly grated
05 -
225 g mozzarella cheese, freshly grated
06 -
115 g cream cheese (optional), softened
→ Dairy
07 -
1.4 litres heavy cream
08 -
60 g salted butter
→ Seasonings
09 -
2 teaspoons salt
10 -
2 teaspoons chicken bouillon powder
11 -
1 teaspoon onion powder
12 -
1 teaspoon ground mustard
13 -
1 teaspoon white pepper
14 -
1 teaspoon adobo seasoning
# How to Make It:
01 -
Shred cheddar, Colby Jack, Gouda, and mozzarella using a coarse grater. Reserve any small un-gratable pieces for later.
02 -
Prepare macaroni noodles according to package instructions in well-salted water, adding chicken bouillon for extra flavour. Drain and set aside.
03 -
In a large saucepan, gently melt butter over low heat. Gradually pour in heavy cream while whisking until smooth.
04 -
Stir in half of the shredded cheeses, allowing them to melt completely. If using, add cream cheese at this stage and continue stirring until the mixture is smooth and velvety. Season with salt, onion powder, ground mustard, white pepper, and adobo. Taste and adjust seasoning as needed.
05 -
Gently fold the cooked pasta into the cheese sauce, including any reserved cheese chunks. Mix until pasta is evenly coated and mixture is creamy.
06 -
Spread half the sauced pasta into a 33x23 cm baking dish. Top with some of the remaining cheese. Add the rest of the pasta and finish by spreading the remaining shredded cheeses evenly over the surface.
07 -
Bake uncovered at 175°C for approximately 20-25 minutes or until cheese topping is bubbling and lightly browned.
08 -
Broil for 2 minutes to create a golden, crisp cheese crust. Watch closely to avoid burning.
# Extra Information:
01 -
Maintain low heat when preparing the cheese sauce to prevent separation or grittiness.
02 -
If sauce becomes too watery, allow it to simmer gently to thicken before combining with cooked pasta.