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Four Cheese Creamy Homemade Baked Mac and Cheese

Are you ready for the side dish of all side dishes? All of your fall and winter dinners will be complete when you serve them with this mac and cheese. A four cheese, super creamy, homemade baked mac and cheese. Thanks to sharp cheddar, monterey jack, parmigiano and mozzarella I am deeming this the best baked mac and cheese in the world.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: baked mac and cheese, cheddar cheese, macaroni and cheese, monterey jack cheese, mozzarella cheese, parmigiano reggiano, pasta
Author: Tara Moore


  • 10 oz dry pasta noodles
  • 4 tbsp butter
  • 5 tbsp flour
  • 2 c milk
  • 6 oz extra sharp cheddar grated
  • 4 oz monterey jack grated
  • 1/4 c parmesan cheese fresh grated from a block
  • 1/4 c mozzarella cheese grated
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/2 tsp ground mustard
  • 10 dashes hot sauce
  • 2 dashes Worcestershire


  • Preheat oven to 425
  • Cook the pasta per package instructions
  • Drain the pasta and set aside
  • Heat a skillet over med/low heat
  • Melt the butter in the skillet and add the flour, use a whisk to stir it for 2 minutes
  • Add the milk to the skillet in a steady stream, while whisking vigorously, do not stop whisking
  • This step is crucial for a smooth and creamy mac and cheese
  • It will thicken very fast, just keep whisking
  • Add in all the grated cheese, salt, ground mustard and onion powder
  • Once the cheese has melted add the hot sauce and Worcestershire
  • Add the cooked pasta to the cheese mixture, stirring
  • Put the skillet in the oven and bake for 15-25 minutes (15 minutes for less of a crust on top, 25 for more crust)
  • Remove from the oven, serve