Classic comfort food but better, with cream cheese and buttery Ritz cracker crumbs. Everyone will be asking for the recipe!

Satisfy your sweet tooth with this easy-to-make recipe for Amazing Four-Cheese Mac and Cheese.

1. Info for Amazing Four-Cheese Mac and Cheese

  • Cook Time: 55 Min
  • Total Time: 55 Min
  • Servings: 11
  • Calories: 568.13 kcal

2. Ingredients for Amazing Four-Cheese Mac and Cheese

  • nonstick cooking spray
  • ¾ tsp. salt
  • 12oz. sharp cheddar cheese, grated
  • 4oz. Gruyere or Swiss cheese, grated
  • 4 oz. Gouda cheese, grated
  • 4 oz. cream cheese, cut into ½” cubes
  • 1 lb. short-cut pasta
  • 6 Tbs. (84g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 4 ½ cups whole milk
  • ½ tsp. mustard powder
  • ¼ tsp. white or black pepper
  • 4 oz. (36 crackers) buttery round crackers (like Ritz)
  • ¼ cup (57g) unsalted butter, melted

3. Directions:

  1. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
  2. Bring a large pot of water to a boil and add the salt.
  3. Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
  4. Cut the cream cheese into 1/2 inch cubes. Set aside.
  5. Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
  6. Preheat the oven to 375°F.
  7. In a large pot over medium heat, melt the butter.
  8. Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
  9. Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
  10. Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
  11. Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
  12. Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
  13. Pour the pasta into the prepared baking dish.
  14. Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
  15. Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
  16. Sprinkle the cracker crumbs in an even layer over the pasta.
  17. Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
  18. Check to see that mac and cheese is done. Remove from oven or add time as needed.
  19. Allow macaroni and cheese to rest for 15-20 minutes before serving.

Source

4. Tips for Perfect Four-Cheese Mac and Cheese

For the creamiest results, bring all cheeses to room temperature before adding to the sauce – this prevents clumping and ensures smooth melting. Don’t skip the resting time after baking; it allows the sauce to thicken and makes serving much easier. If you prefer extra richness, substitute heavy cream for 1 cup of the milk. For a spicier kick, add a pinch of cayenne pepper with the mustard powder. Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheats beautifully in the oven at 350°F until warmed through. To prevent the top from over-browning during reheating, cover with foil for the first 15 minutes.