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–+ servings

Four Cheese Macaroni and Cheese with Garlic Sage Breadcrumbs

5 | 3 reviews
This is a new and improved version of my 2023 four cheese macaroni and cheese! This version streamlines the topping a bit to make everything a touch easier, but just as delicious. I can confirm it's my favorite macaroni and cheese....just made a littlle bit better.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1 9-inch by 13-inch baking dish

Equipment

Ingredients

  • 2 cups freshly grated white cheddar, 170 grams / 6 ounces
  • 2 cups freshly grated gouda, 170 grams / 6 ounces
  • 2 cups freshly grated swiss cheese, 170 grams / 6 ounces
  • 1 ball fresh mozzarella, torn , 226 grams / 8 ounces
  • 5 tablespoons salted butter
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup all-purpose flour, 70 grams / 2.5 ounces
  • 1 quart whole milk
  • 2 garlic cloves, grated
  • 2 sprigs of rosemary
  • 3 sage leaves
  • 1 bay leaf
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 box pasta shape of choice, 16 ounces
  • 1 cup heavy cream
For the breadcrumbs
  • 2 cups dry bread crumbs, 113 grams / 4 ounces
  • 10 garlic cloves, thinly sliced
  • 10 medium sage leaves

Instructions 

  1. Preheat the oven to 375°F. See Note if making this a day ahead.
  2. Add the grated cheeses to a large bowl, reserving a third of the mozzarella for later.
  3. Set a large sauté pan over medium heat. Add the butter and let it melt, add 1/2 teaspoon of nutmeg and 1/4 teaspoon of cayenne pepper, then add 1/2 cup flour and stir with a spatula into a paste.
  4. Reduce the head to low, then gradually pour in 3 cups of milk in 1/3 cup increments. Mix until you get a smooth paste, then continue to add the milk in splashes, mixing until a smooth sauce begins to form.
  5. Add the garlic, rosemary, sage, bay leaf, a teaspoon of salt, a few cracks of pepper. Taste and season with salt and pepper as preferred. After the béchamel has been cooking for about five minutes, pull out the rosemary, bay leaf and sage leaves.
  6. Bring a large pot of water to a boil. Salt the water liberally and cook the pasta for 6-7 minutes or until very al dente.
  7. Add the béchamel to the bowl with the cheeses. Drain and add in the pasta. Then add the heavy cream. Mix all the cheese is melted, then pour into a 9-inch by 13-inch baking dish. Top with dots of the remaining mozzarella and pour over the last cup of milk. (See Note if making this a day ahead).
  8. In a food processor, combine all the ingredients for the bread crumb topping. Pulse until it is the texture of sand. Season with a pinch of salt to taste.
  9. Scatter the dried bread crumbs over the macaroni and cheese and bake uncovered for 30 minutes, or until the bread crumbs are golden brown and the macaroni is bubbling at the edges.
  10. Serve warm!

Notes

Note: If making this a day ahead, only preheat the oven the day you want to bake. Once you portion the macaroni and cheese into the baking dish, cover and store in the fridge for up to 24 hours. Make sure to reserve the last cup of milk to pour over the macaroni and cheese right before baking.