Four Cheese Mac and Cheese

This 4 cheese mac and cheese is my family’s favorite. It’s a classic, creamy stove-top recipe made with real ingredients, with no baking required. It’s easy to make, and it’s ready in just 30 minutes!

This four cheese mac and cheese recipe is a staple in our kitchen any time of year. It’s delicious, comforting, and everyone enjoys it. If you love Applebee’s four cheese mac and cheese, you are going to love this homemade version.

It’s a no-bake recipe that uses the classic stovetop method, resulting in an extra-creamy dish that’s anything but dried out. You don’t even need to turn on the oven!

To make it, we start by making a classic béchamel sauce, which is basically butter, flour, and milk. Then we stir in the cheese and Dijon mustard and season with salt and pepper. Stir in some cooked macaroni, and voilà. Ooey gooey cheesy pasta!

Enjoy it on its own or as a side. It’s a quick and easy weeknight meal, but it’s also elevated enough for special occasions (and it tastes great with a glass of wine).

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4.98 stars (35 ratings)

Four Cheese Mac and Cheese Recipe

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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This four cheese mac and cheese is an all-time family favorite! It's a classic, creamy stove-top recipe made with only real ingredients, and no baking is required. It's easy to make, and it's ready in just 30 minutes!

8

Ingredients

• ▢ 3 cups elbow macaroni (gluten-free if needed)
• ▢ ½ cup butter
• ▢ 1 medium onion (finely minced)
• ▢ ½ cup all-purpose flour (gluten-free if needed)
• ▢ 1 teaspoon sea salt
• ▢ 4 cups whole milk
• ▢ 1 ½ cups aged white cheddar cheese (grated)
• ▢ 1 cup gruyere (grated)
• ▢ ½ cup fontina (diced)
• ▢ ½ cup grated parmesan cheese (grated)
• ▢ 1 teaspoon dijon mustard
• ▢ Black pepper (to taste)

Instructions 

• Cook the macaroni in a large pot of salted water according to package directions.
  3 cups elbow macaroni
  
• Melt the butter in a medium-sized pot over medium-high heat. Add the onion and sauté for 2-3 minutes, or until the onion starts to soften but not brown. Add the flour to the pot and stir it continuously for 2-3 minutes, or until it is light brown. Pour the milk into the pot while whisking constantly. It will thicken up a lot at first but then thin as you pour in more milk. Bring the pot to a boil for 2 minutes, or until it has thickened.
  ½ cup butter, 1 medium onion, ½ cup all-purpose flour, 4 cups whole milk
  
• Lower the heat to medium-low and add the 4 kinds of cheese to the pot in a few additions. Stir the pot until the cheeses have melted then add the dijon mustard, sea salt, and black pepper. Taste the cheese sauce and add more sea salt and pepper if you'd like.
  1 ½ cups aged white cheddar cheese, 1 cup gruyere, ½ cup fontina, ½ cup grated parmesan cheese, 1 teaspoon dijon mustard, Black pepper, 1 teaspoon sea salt
  
• Stir the macaroni into the cheese sauce. Serve with pepper on top and a little grated white cheddar on top.
  

Nutrition

Serving: 1 serving = ⅛ of the recipe, Calories: 618kcal (31%), Carbohydrates: 53g (18%), Protein: 27g (54%), Fat: 33g (51%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg (33%), Sodium: 804mg (35%), Potassium: 358mg (10%), Fiber: 2g (8%), Sugar: 9g (10%), Vitamin A: 1051IU (21%), Vitamin C: 1mg (1%), Calcium: 591mg (59%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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