Four Cheese Mac and Cheese

Yield: 8 Servings

Four Cheese Mac and Cheese

Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M


  • 1 pound Elbow Pasta
  • 5 TB Unsalted Butter
  • 2 Garlic Cloves, grated
  • 1/4 cup AP Flour
  • 3 cups Whole Milk
  • 1 cup Heavy Cream
  • 1/2 tsp Dijon Mustard
  • 2 oz Parmesan Cheese, grated
  • 8 oz Cheddar Cheese, grated
  • 8 oz Monterey Jack Cheese, grated
  • 6 oz Gruyere Cheese, grated
  • Kosher Salt


  1. Preheat oven to 400F.
  2. Combine the shredded Cheddar, Monterey Jack and Gruyere cheeses and divide them into three portions and set aside.
  3. Bring a large pot of salted water to a boil.
  4. Boil the pasta for just 5-6 minutes then drain and set aside into a large mixing bowl.
  5. Melt butter in a medium sauce pan over medium-low heat.
  6. Whisk in garlic and then add in flour.
  7. Whisk together for a couple minutes then slowly pour in the milk and cream and bring the temperature up to medium.
  8. In between whisking, use a spatula to remove any bits from the sides of the pan.
  9. Whisk until the sauce has thickened, and then whisk in the dijon and parmesan.
  10. Take sauce off the heat and continue whisking to cool off a bit.
  11. After the sauce has cooled a bit, slowly add a third of the grated cheese. In order to get a glossy and smooth cheese sauce the sauce can't be too hot and you need to slowly incorporate the cheeses.
  12. Once the cheeses are combined, season the sauce with kosher salt to taste.
  13. Pour the cheese sauce over the pasta and combine.
  14. Fold into another third of the grated cheese and transfer the pasta to a buttered baking dish.
  15. Top the dish with the last third of the grated cheese and place in the oven for 15-20 minutes, just until the cheese is melted on top and the sides are bubbling.
  16. Turn the oven to broil for just a couple minutes to brown the top.
  17. Remove from the oven and let sit for a few minutes before serving. The longer it sits the more the mac and cheese will set up so if you want to be able to cut slices for serving, then let it sit for closer to 20 minutes.

Did you make this recipe?

Share your recipe with on Instagram using the hashtag #diningbykelly and tag @diningbykelly

Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





Pin It on Pinterest

Share This