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Four-Cheese Macaroni
This baked macaroni and cheese combines four distinct cheeses with a crispy bacon and pecan topping. White Cheddar, Monterey Jack, fontina, and Asiago melt together to create a rich, savory sauce that coats every piece of pasta. A buttery breadcrumb mixture adds the perfect crunch to contrast the creamy interior. It is a comforting casserole that works beautifully as a main course or a decadent holiday side dish.
Ingredients
- 12 oz. uncooked cavatappi pasta or macaroni
- ½ cup butter
- ½ cup all-purpose flour
- ½ tsp. cayenne pepper
- 3 cups milk
- 8 oz. white Cheddar cheese, shredded (about 2 cups)
- 4 oz. Monterey Jack cheese, shredded (about 1 cup)
- 4 oz. fontina cheese, shredded (about 1 cup)
- 4 oz. Asiago cheese, shredded (about 1 cup)
- 1½ cups soft, fresh breadcrumbs
- ½ cup chopped cooked bacon
- ½ cup chopped pecans
- 2 Tbsp. butter, melted
Instructions
- 1Heat your oven to 350°F. Boil the cavatappi or macaroni pasta following the instructions on the package, then drain well.
- 2Melt the half cup of butter in a Dutch oven over low heat. Whisk in the flour and cayenne pepper until the mixture is completely smooth, then cook for 1 minute while whisking constantly.
- 3Slowly pour in the milk while continuing to whisk. Increase the heat to medium and cook for 6 to 7 minutes, stirring constantly, until the sauce becomes thick and bubbly. Take the pot off the heat.
- 4Combine the shredded white Cheddar, Monterey Jack, fontina, and Asiago cheeses in a medium bowl. Set aside one and a half cups of this mixed cheese for later.
- 5Stir the remaining cheese blend and the warm cooked pasta into the thickened sauce until everything is evenly coated. Transfer the mixture into a lightly greased 13 by 9 inch baking dish and sprinkle the reserved cheese evenly over the top.
- 6Mix the soft breadcrumbs, chopped cooked bacon, chopped pecans, and two tablespoons of melted butter in a small bowl. Scatter this topping evenly over the macaroni and cheese.
- 7Bake in the preheated oven for 35 to 40 minutes until the edges are bubbling and the topping turns golden brown. Let the casserole rest for 10 minutes before serving.