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Four-Cheese Macaroni
White Cheddar, Monterey Jack, fontina, and Asiago melt together into a rich, savory sauce that coats every single noodle. This baked macaroni and cheese takes comfort food to another level with a crispy bacon and pecan topping. A buttery breadcrumb mixture adds the exact right crunch to contrast the creamy interior. Whether you're serving it as a decadent holiday side or a cozy weekend main, it's guaranteed to be the star of the table.
Equipment
- Oven
- Stovetop
- Saucepan
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 the oven to 350°F. Boil the cavatappi or macaroni pasta following the package instructions, then drain well so you don't water down the cheese sauce.
- 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. This cooks out the raw flour taste.
- 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 1 1/2 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 2 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 so the cheese sauce has time to set up.
Notes
- Prep: Shred the cheese from blocks rather than buying pre-shredded bags. Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
- Make ahead: You can assemble the macaroni and cheese up to a day in advance. Cover tightly and refrigerate, then add 10 to 15 minutes to the baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave with a splash of milk to revive the creamy texture.