Name: Creamy Four-Cheese Mac
Ingredients: 300 g (about 10–12 oz) pasta (elbow macaroni, shells, or your favorite); Salt (for pasta water); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1½–2 cups milk (whole or 2%); ½ cup heavy cream (optional for extra richness); ¼ teaspoon black pepper (or more, to taste); ¼ teaspoon paprika or cayenne (optional — for a subtle kick); ¾ cup shredded sharp cheddar cheese; ½ cup shredded mozzarella cheese; ½ cup shredded Gruyère or Swiss cheese (or another semi-soft cheese); ¼ cup grated Parmesan cheese (or similar hard cheese); ¼ cup breadcrumbs (for topping); 1 tablespoon butter (to melt with breadcrumbs); A pinch of dried herbs (thyme, parsley) or garlic powder — for extra flavor

Description

Rich, gooey, and indulgent — this Creamy Four-Cheese Mac blends multiple cheeses into a silky sauce over tender pasta, creating a comfort-food classic that’s perfect for weeknight dinners, cozy nights in, or sharing with friends and family.

Ingredients

Scale

300 g (about 10–12 oz) pasta (elbow macaroni, shells, or your favorite)
Salt (for pasta water)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½–2 cups milk (whole or 2%)
½ cup heavy cream (optional for extra richness)
¼ teaspoon black pepper (or more, to taste)
¼ teaspoon paprika or cayenne (optional — for a subtle kick)

The Four Cheeses

¾ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded Gruyère or Swiss cheese (or another semi-soft cheese)
¼ cup grated Parmesan cheese (or similar hard cheese)

Optional Add-ins

¼ cup breadcrumbs (for topping)
1 tablespoon butter (to melt with breadcrumbs)
A pinch of dried herbs (thyme, parsley) or garlic powder — for extra flavor

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add pasta and cook until just al dente (a little firmer than usual — it will soften in sauce).
Drain and set aside.

2. Make the Cheese Sauce

In the same pot (or a saucepan), melt butter over medium heat.
Once melted, whisk in flour to make a roux; cook 1–2 minutes until smooth and lightly bubbling (but not brown).
Slowly pour in milk (and cream, if using), whisking constantly to avoid lumps.
Continue cooking and whisking until sauce thickens enough to coat the back of a spoon.

3. Add Cheese & Seasonings

Reduce heat to low. Add shredded cheddar, mozzarella, Gruyère (or Swiss), and grated Parmesan — a handful at a time, stirring until each melts and sauce is smooth.
Season with pepper (and paprika or cayenne if using). Taste and adjust salt/pepper as needed.

4. Combine Pasta & Sauce

Add the drained pasta back into the cheese sauce. Stir gently to coat all pasta evenly.

5. (Optional) Bake with Crispy Topping

Preheat oven to 180 °C (350 °F).
Pour mac and cheese into a lightly buttered baking dish.
If using topping: melt 1 tablespoon butter and mix with breadcrumbs; sprinkle evenly over the top.
Bake 15–20 minutes until top is golden and crispy, sauce is bubbly.

6. Serve & Enjoy

Serve hot, straight from the pot or baking dish. Optionally sprinkle extra Parmesan or chopped parsley on top for freshness.

Notes

Use medium-low heat when melting cheese — high heat can cause sauce to split.
Stir constantly when adding milk to the roux to avoid lumps.
Don’t overcook the pasta — it should be a bit firm to hold up in sauce.
If sauce becomes too thick, thin with a splash of milk.