This is the ultimate Four Cheese Mac and Cheese recipe. It's made with cream cheese, cheddar, Gouda, and Monterey Jack, for an easy side dish that will impress with its restaurant-quality taste.

When I was a little girl, mom would make stovetop mac and cheese, and it was so incredibly comforting and delicious. After growing up and tasting mac and cheese in fancy venues, I knew mom had the secret recipe for restaurant-quality macaroni and cheese. It was so creamy and cheesy; it truly was mac 'n' cheese heaven!
So, of course I took the best of both worlds: mom's incredibly creamy stovetop macaroni and cheese, PLUS the chef trick of adding multiple cheeses to give it layers of flavor.
Why you'll love this recipe Four Cheese Mac and Cheese
This 4 cheese mac 'n cheese recipe was inspired by that original taste of gourmet cheesy goodness as a little girl (just like my recipes for Smoked Gouda Mac and Cheese with Breadcrumbs and Mac and Cheese with Ham and Pearl Onions!).
Here's what you'll love about this recipe:
- Four types of cheese: Need I say more? This is the ultimate pasta dish for cheese connoisseurs! The rich sauce is gooey and nuanced with creamy, nutty, and sharp notes of flavor.
- Cream cheese magic: The cream cheese is a soft, processed cheese and helps the entire dish stay smooth and creamy. You won't get curdled cheese sauce because of it's magic culinary powers!
- Ultimate comfort food: Just one bite will make you feel right at home and that everything is right in the world. It's warm, cozy, and filling.
- So easy to make: Side dish recipes are meant to be delicious, simple to make, and easy to pair with a variety of other dishes, and this 4 cheese mac and cheese fits the bill!
Jump to:
Ingredients
The best recipes are made using the best ingredients. Here's what you should know as you gather everything you'll need to make this mac and cheese.
- Curled pasta: It's best to use a curled pasta such as elbow macaroni, shells, or orecchiette, because the rounded shaped will fill with cheesy sauce.
- Salt: Add plenty to the pasta water to season the noodles and prevent them from getting mushy.
- Butter: I recommend using unsalted butter so that the sauce doesn't get too salty.
- Flour: All-purpose flour works best to thicken the sauce. You can absolutely swap it for Gluten-free AP flour too.
- Milk: For the richest, creamiest cheese sauce, use whole milk. You could also use 2%, but I wouldn't suggest 1% on non-fat.
- Seasonings: Garlic powder and a large pinch of cayenne pepper give the sauce great flavor. I also recommend serving the pasta with ground black pepper.
- Cream cheese: Use full-fat, brick-style cream cheese for the sauce. Soften it to room temperature before beginning so that it melts quickly and evenly.
- Shredded cheese: Shredded sharp cheddar (white or yellow) is the star of the show. You'll also need some shredded Gouda or Gruyere and shredded Monterey Jack or havarti to round out the flavor of the sauce.
See recipe card for quantities.
Instructions
You'll love how easy it is to make this gourmet 4 cheese macaroni and cheese. Follow this step-by-step tutorial as you start cooking.
- Cook noodles: Prepare your pasta according to package directions in a generously salted pot. Drain and set aside.
- Start sauce: Turn the heat to medium-high and begin melting the butter and flour together. Whisk continuously while adding the milk to prevent lumps.
- Add cream cheese and seasonings: While stirring frequently, melt the cream cheese into the sauce. Let the sauce simmer for about 7 minutes, until bubbling and thick.
- Mix in seasonings, cheeses, and pasta: Stir in the garlic powder, and cayenne. Take the pan off the heat and stir in cheeses until fully melted. Then fold in the the drained pasta.
- Serve: For the best taste, serve immediately with a sprinkling of ground pepper on top, if desired.
- Step 1: Melt butter and flour together, forming a thick golden paste.
- Step 2: While stirring, pour in the milk. Keep whisking to prevent lumps.
- Step 3: Melt cream cheese into the sauce.
- Step 4: Stir in garlic powder and cayenne.
- Step 5: Remove from heat and stir in shredded cheeses until fully melted.
- Step 6: Fold in drained, cooked pasta.
Pro Tips
- Don’t use pre-shredded cheeses. They have a food-safe powder on them that prevents them from melting smoothly.
- If you have a food processor, you can save a ton of time by using the shredding disc attachment to grate the cheese.
Substitutions
- Make it gluten-free - Use a 1:1 gluten-free all-purpose flour in the sauce and replace the noodles with your favorite gluten-free pasta to make the entire dish gluten-free.
Variations
Want to switch things up? Here are a couple of ideas to try.
- Different cheeses - This recipe is full of flavor possibilities with a simple switch of the cheeses. Mix 'n' match any way you like with your favorite flavors of cheese. For example, try using an herbed cream cheese or some shredded pepper jack cheese.
- Spices and herbs - I used garlic powder and cayenne pepper. However, you could leave the spices out entirely and just season with salt and pepper. Or, swap the spices I used with other options like onion powder, ground mustard, or your favorite fresh or dried herbs.
- Add some mix-ins - To make this side dish into a more filling main dish, you could also add some chopped ham or chicken, sun-dried tomatoes, spinach, or other chopped veggies.
- Cover with toppings - If you like a bit of crunch, top your mac and cheese with toasted breadcrumbs or cornflakes. Or, sprinkle it with more cheese!
Equipment
You won't need anything fancy to make this 4 cheese macaroni and cheese recipe. Here's what I recommend having on hand and my favorite brands.
- Saucepan or heavy pot
- I love a flat whisk
- Food processor or box grater
Storage
Make the most of your rich and creamy four cheese pasta with proper storage.
- Storage: Place the cooled mac and cheese in an airtight container and store it in the refrigerator for up to 5 days. If you plan to make this dish in advance, follow the instructions to reheat it below.
- Reheat: To reheat, warm the macaroni and cheese in a saucepan over medium heat, stirring in a little extra milk if needed to thin the noodles. Or, microwave in 1 minute increments, stirring between each, until heated through. Add milk to thin the the pasta, if needed.
- Freezing: I don't suggest freezing mac and cheese. If you do, thaw it in the refrigerator then reheat as stated above. Freezing will change the texture of the noodles and sauce.
FAQ
For the best taste, you'll want to use a variety of cheeses with contrasting flavors and textures.
Generally, I use soft cream cheese and firm cheddar for the base of the sauce and then choose two other varieties of cheese like Gouda, Gruyere, Monterey Jack, or havarti.
The texture of the other varieties can be anything from semi-soft to firm according to your tastes.
The biggest culprit of grainy mac and cheese is using pre-shredded cheeses. They are coated with an anti-mold, food-safe powder that will prevent the cheese from melting smoothly. Trust me, grating your own cheese for this recipe is totally worth it.
Another reason your sauce will become grainy is from over-heating the cheese. It's really important to wait to mix in the shredded cheeses until after you've removed the pan from the heat.
I haven't tested making this recipe in a slow cooker. However, you could definitely use it to reheat the four cheese macaroni and cheese. Keep the slow cooker temperature on low and stir occasionally, checking for even heating.
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📖 Recipe
Four Cheese Mac and Cheese
Ingredients
- ½ pound (8 ounces) curled pasta (elbow macaroni, shells, orecchiette )
- Salt (for pasta water)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon garlic powder
- Large pinch cayenne pepper
- 2 ounces (¼ block) cream cheese (softened)
- 1 cup (4 ounces) grated sharp cheddar cheese (white or yellow*)
- ½ cup (2 ounces) grated Gouda cheese (or Gruyere cheese)
- ½ cup (2 ounces) grated Monterey Jack (or havarti cheese)
- Ground black pepper (to taste)
Instructions
- In a large saucepan or stock pot bring 4 quarts of water to a boil and salt generously. Cook pasta according to package directions, drain and set aside.
- In the same pan, over medium-high heat, melt butter and flour together. Add milk while whisking continuously so that there are no lumps of flour.
- Add cream cheese and stir frequently, bring milk and cream cheese to a simmer. It should start to thicken. When bubbling and thickened, about 7 minutes, add garlic powder, and cayenne.
- Remove from heat and stir in cheeses until they are melted. Add drained pasta.
- Season to taste with pepper and serve immediately. Cooled mac and cheese can be kept in an airtight container in the refrigerator for up to 5 days.
Notes
If you have a food processor, you can save a ton of time by using the shredding disc attachment to grate the cheese.
Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Emily
Well, now I know what I'll be cooking myself for dinner tonight! This recipe looks mouth-watering, I can't wait to try it!
Michelle
I love a good mac and cheese, and this looks heavenly! I can't wait to make this, I'm going to run out and get the things I need for it tomorrow afternoon.
Beth
This is one of the best mac and cheese recipes I've ever made. It is so, so rich, and four different cheeses is a great idea!
Maureen
What an easy meal! I love that it doesn't require a lot of ingredients or time to prep. This would be perfect for lunch or dinner especially on those days when time is short.
Maureen | http://www.littlemisscasual.com
LisaLisa
This is one of my favorite Mac n Cheese recipes and my kids also love it. It's been a while since I've made this recipe, but I think over the weekend I will make this dish. Looks sooooo delicious
Ramil Hinolan
What a great variation of the classic mac and cheese recipe. I love to add a lot of cream cheese to the dish, so creamy.
Marie Gizelle
You had me at "four cheese!" I don't have a favorite mac and cheese recipe so this might be it. Thanks for sharing, will tell my husband this is for dinner, when he asks 🙂 (He always asks!lol)
SONIA SEIVWRIGHT
I love mac and cheese, and I like that this recipe is easy to make but still feels special. Using a homemade cheese sauce instead of a store-bought one makes such a big difference in flavour. The seasoning choices, like garlic powder and cayenne pepper, add just the right amount of extra taste without overpowering the cheese.
OnlyPrints
This four cheese mac and cheese offers a cozy vibe. Its rich blend of cheeses turns every bite into a comforting treat ♥
Melanie E
I do love a good mac and cheese. This one sounds wonderful. I really love that you used 4 cheese to give much more of a cheesy flavour.
Melissa
Mac & Cheese is a firm favourite in my house, my children just love it! This one looks amazing, I've never used 4 cheeses in it before so I need to try this recipe