4 Cheese Mac and Cheese Casserole (GF)

This 4 Cheese Mac and Cheese Casserole is a winner and will be a big hit with your littles! Filled with all the cheese you crave in a dreamy creamy sauce, your family and guests will be applauding!

I think I am safe in saying that Macaroni and Cheese is the queen of comfort foods. It is warm and comforting when you have had a bad day. Adding buttery breadcrumbs as a topping just gives you more reason to love it! In some parts of the country, mac and cheese is considered a side dish. In our household, it was the star attraction, an inexpensive way to feed a growing family.

Hot from the oven with breadcrumb topping and smoked paprika

Not all mac and cheese casseroles are created equal, but they are all made using similar techniques. It isn’t hard to make, it just takes a little practice and patience. Once you have mastered these techniques, this and many other recipes will become easy.

There are five “Mother” sauces in the French cooking world. And from these five there are dozens of variations, each with its own primary use. The five sauces are: Bechamel, Veloute, Espagnole, Hollandaise, and Mayonnaise. There is also Tomato (pasta) sauce which some think should be added to the list. It certainly has a place of honor in our home!

The base for macaroni and cheese is a bechamel sauce, more commonly called a white sauce. A standard in the 50’s, (think Chicken a la King or Creamed Beef on Toast), Bechamel has gotten a bad rap. It is the “King” of the sauces, and the one that is used the most often.

You start by making a roux (roo) a combination of equal parts flour and butter. Cooked together over medium heat until smooth and bubbling, you then add hot milk in a steady stream while whisking constantly. Cook until thickened, season to taste with salt and pepper, and you have a white sauce! When you stir in grated cheese you have the cheese sauce for mac and cheese. See how easy it is to make!

By using a combination of cheeses, you get intense cheese flavor and the creaminess so many sauces are lacking. The cheddar gives you the cheesiness, while Monterey Jack and muenster both will give you a creamy consistency. I like the added layer of smokiness from smoked mozzarella, but if you want a more traditional flavor, you can substitute mild cheddar. You can play around with the combination of cheeses – some people  like to add a little bleu cheese and others prefer Feta. Whatever you choose, make sure you have some cheddar in the mix!

When you’re making the Bechamel, make sure you get it as thick as you want before adding the cheese. For years whenever I tried to make homemade mac and cheese I wound up with a grainy sauce. It took some digging to find out that in my attempt to further thicken the sauce after I added the cheese, I was actually causing the sauce to break. Now that I know the secret it comes out perfectly creamy and smooth every time.

Once you have mastered this sauce and made the mac and cheese from scratch, you’ll never go back to the boxed mixes again! Have fun creating memories with your family!

If you are used to using a box mix or frozen meal I hope you try this 4 Cheese Mac and Cheese Casserole. It is surprisingly easy to make with just a few minutes to assemble and a bit of time in the oven. You will have dinner on the table before you know it!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for 4 Cheese Mac and Cheese Casserole:

• Topping: butter, onion powder, garlic powder, grated Parmesan cheese, thyme leaves, panko breadcrumbs or gluten-free panko
• Pasta: water, salt, chicken base or bouillon granules (GF if needed), pasta shape of your choice (GF if needed)
• Cheese Sauce: half and half or evaporated milk, bay leaf, onion, nutmeg, butter, flour, turmeric, white pepper, salt, sharp cheddar, Monterey Jack, smoked mozzarella or mild cheddar, muenster cheese

PRO Tip – How to Make a White Sauce (Bechamel):

Melt the butter in a skillet and stir in the flour. Cook over medium heat, whisking constantly, until the mixture is thick and bubbling. Very slowly whisk in the hot milk or other liquid. Bring to a boil and cook until thickened and smooth, whisking constantly. If you have to step away from the stove while making this, take it off the heat. When ready to resume, whisk thoroughly, return to the heat and continue cooking. There should be no raw flour flavor. Season to taste with salt and pepper.

PRO Tip:

If you can’t find the smoked mozzarella, you can use another cheese and then add some smoked paprika to the sauce to get that smoky flavor in every bite.

How to make 4 Cheese Mac and Cheese Casserole:

1. Make the topping by melting the butter and stirring in remaining topping ingredients; set aside.
2. Heat the half and half in a saucepan with the bay leaf, onions, and nutmeg until steaming but not boiling. Remove from the heat and set aside to steep.
3. Cook the pasta al dente, it will finish baking in the oven. Reserve 1 cup of the pasta water. Drain pasta and set aside with the cup of pasta water.
4. Make the Sauce: Melt the butter in a skillet and sprinkle with the flour. Whisk until smooth. Strain the steeped milk, discarding the solids, and pour slowly into the butter/flour mixture, whisking constantly until thickened and bubbly. Add the turmeric, salt and pepper. Turn off the heat.
5. Gradually add the shredded cheeses to the sauce, stirring until everything is melted and the sauce is smooth. If the sauce is too thick, add a little of the pasta water. Pour over the cooked pasta in a large mixing bowl, tossing to evenly coat everything.
6. Bake the Casserole: Pour into a buttered 9×13-inch (23x33cm) baking pan and bake at 350°F (180°C) for about 20 minutes or until heated through and top is browned and crispy. Serve hot.

PRO Tip:

Patience is the key to success with Bechamel and cheese sauces. Whisk constantly and add ingredients slowly. If you wind up with a few lumps, you can always strain them out by pouring the sauce through a sieve.

PRO Tip:

It is better if you buy a block of cheese and grate it yourself for the best melting. Pre-shredded cheese does not melt smoothly in sauces. Use a box grater or a food processor to quickly shred your own cheese!

Recommended Tools (affiliate links; no extra cost to you):

• Box grater or food processor
• Chef’s knife
• Large stockpot
• Colander
• Large, deep skillet
• Strainer

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 8 servings

4 Cheese Mac and Cheese Casserole (GF)

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If you are used to using a box mix or frozen meal I hope you try this homemade 4 Cheese Mac and Cheese Casserole. It is surprisingly easy to make with just a few minutes to assemble and a bit of time in the oven. You will have dinner on the table before you know it and the leftovers are terrific!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

Topping

• 4 tbsp butter
• 1/4 tsp onion powder, or to taste
• 1/4 tsp garlic powder, optional
• 1/4 cup (25g) grated Parmesan cheese
• 2 tsp dried thyme leaves
• 1 cup (50g) panko breadcrumbs or gluten-free panko breadcrumbs

Pasta

• 3 quarts (3 L) water
• 1 tbsp salt
• 1 tbsp oil
• 12 to 16 oz (340g to 454g) pasta, your choice of regular or gluten-free, e.g. mini penne, elbows, or mini shells (I used 12 oz Gluten-Free Barilla)

Cheese Sauce

• 4 cups (908g) half and half or whole milk
• 2 bay leaves
• 3/4 medium onion, peeled and cut into large chunks
• 1/2 tsp grated nutmeg, optional
• 3 tbsp butter, melted
• 3 tbsp all-purpose flour, or gluten-free all-purpose flour blend
• 1/2 tsp turmeric, optional (adds the yellow color kids love)
• 1/2 tsp salt and 1/4 tsp ground white pepper, or to taste
• 2 cups (227g) grated sharp cheddar cheese
• 1 cup (113g) grated Monterey Jack cheese
• 3/4 cup (85g) grated muenster cheese or more Monterey Jack
• 1/2 cup (57g) grated smoked mozzarella or mild cheddar cheese
• Smoked paprika, optional, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking dish.

2. Prepare the Topping: In a small skillet, melt the butter and using a fork, stir in remaining topping ingredients. Set aside.

3. Steep the Milk: Heat the half and half in a medium saucepan over medium heat, with the bay leaves, onions, and nutmeg, until steaming hot but not boiling. Remove from the heat and set aside to steep. Before starting the sauce, remove the solids from the milk. Save the milk and discard the solids.

4. Cook the Pasta: In a large stockpot, bring water to a boil, stir in the salt and oil, return to a boil, and stir in the pasta. Cook to just under al dente or according to package directions. The pasta should still be a little underdone - it will finish cooking in the oven. Reserve 1 cup of the pasta cooking water. Note: The oil is to reduce the chance of boil-overs, not to coat the pasta.

5. Drain the cooked pasta in a colander. Transfer into a large mixing bowl. Set pasta and reserved water aside.

6. Make the Sauce: In a large, deep skillet, melt the butter, sprinkle with the flour, and cook over medium-high heat, whisking, until smooth and there are no lumps, 1 to 3 minutes.

7. Gradually pour the strained and seasoned milk into the pan with the flour/butter mixture whisking constantly, making sure there are no lumps. Bring to a boil and continue to cook, whisking constantly, until thickened and bubbly, 3 to 5 minutes. (If it doesn't thicken, you can use a cornstarch slurry.**) When thickened, whisk in the turmeric, salt, and pepper.

8. Gradually add the shredded cheeses, a handful at a time. Stir after each addition until everything is melted and the sauce is smooth. Taste and adjust seasonings. Pour the sauce over the cooked/drained pasta in a large mixing bowl, tossing until thoroughly coated. If the sauce is too thick, add a little of the pasta cooking water to thin it. It will thicken as it cools, so you want it a little looser than normal.

9. Bake the Casserole: Pour the pasta and sauce into the prepared baking dish, sprinkle the breadcrumb mixture over the top, and bake in the preheated oven for about 20 minutes or until heated through and the top is browned and crispy. Let rest 10 minutes to firm up slightly before you scoop out servings. Sprinkle the top with a little smoked paprika if desired. Serve while hot.

10. Store, covered, in the refrigerator and reheat before serving. Adding a little water or milk when reheating will help if the sauce is too thick.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

Today I used Bob's Red Mill 1-to-1 Baking Flour for the roux and it worked beautifully to thicken the sauce!

** If your GF flour blend isn't thickening the sauce to your liking, make a cornstarch slurry and whisk it in, whisking constantly. To make the slurry, combine 2 tbsp cool water with 1 tbsp cornstarch. Whisk until smooth with no lumps, then pour it, whisking constantly, into the milk mixture. Bring to a boil and it will thicken the sauce beautifully. Reduce the heat and add the cheese. Do not boil too long or the sauce may break.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 49mgSodium: 1272mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 11g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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