Description
This Four-Cheese Baked Macaroni Gratin is a rich, creamy, and comforting pasta dish featuring a blend of sharp cheddar, Parmesan, blue cheese, and mozzarella. Baked to golden perfection, it’s a perfect indulgent meal or side that combines a velvety cheese sauce with tender elbow macaroni and a crispy, bubbly top layer.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Cheese Blend
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup crumbled blue cheese
- 1 cup shredded mozzarella cheese
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the gratin.
- Cook the Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook, stirring constantly, for about 1 minute to form a roux.
- Prepare Cheese Sauce: Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce. Remove from heat once thickened.
- Add Cheeses and Seasonings: Stir in the shredded cheddar, grated Parmesan, crumbled blue cheese, and shredded mozzarella until fully melted and smooth. Season the sauce with salt, freshly ground black pepper, garlic powder, onion powder, and paprika, mixing well.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring thoroughly to ensure every piece is coated with the rich cheese mixture.
- Assemble the Gratin: Transfer the macaroni and cheese sauce mixture into a greased baking dish. Optionally, sprinkle additional cheese on top for an extra cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Notes
- For a crispier top, broil the gratin for an additional 2-3 minutes after baking, watching closely to prevent burning.
- You can substitute whole milk with 2% or even half-and-half for a richer sauce.
- If blue cheese is too intense for your taste, reduce the amount or substitute with more mozzarella or cheddar.
- Let the baked macaroni rest for 5 minutes after removing from the oven before serving to set the sauce.
- To make ahead, assemble the dish without baking, cover with foil, and refrigerate for up to 24 hours before baking.
