This four cheese macaroni and cheese features a silky béchamel-style sauce combined with penne and a quartet of cheeses — fontina, Gorgonzola, pecorino Romano, and Parmesan — finished with a crisp panko topping for contrast.
There’s truth to the saying that too much of a good thing can be wonderful. For a more grown-up take on comfort food, try the Italian classic pasta ai quattro formaggi — four cheese macaroni and cheese. The recipe balances a luxurious, creamy sauce, properly cooked pasta, and a crunchy breadcrumb topping so the dish is indulgent without feeling cloying. –Renee Schettler Rossi
Four Cheese Macaroni and Cheese
David Leite
Ingredients
For the topping
- 1 cup panko bread crumbs
- 2 tablespoons (1 oz) unsalted butter, melted
- Salt and freshly ground pepper, to taste
- 1/4 cup Parmesan cheese, grated
For the macaroni and cheese
- 1 pound penne pasta
- 4 tablespoons (2 oz) unsalted butter, plus more for the aluminum foil
- 2 tablespoons all-purpose flour
- Two (12-oz) cans evaporated milk
- 1 cup heavy cream
- 1 1/2 cups fontina cheese, shredded
- 1 cup Gorgonzola cheese, crumbled
- 3/4 cup pecorino Romano cheese, grated
- 1/2 cup Parmesan cheese, grated
Instructions
Make the topping
-
Adjust the oven rack to the middle position and preheat the oven to 350°F (177°C).
-
Toss the panko with the melted butter and season with salt and pepper. Spread the mixture on a rimmed baking sheet and bake, stirring every 2 to 3 minutes, until golden and crisp, about 8 to 10 minutes total. Transfer the panko to a plate and let cool to room temperature.
-
Combine the cooled panko with 1/4 cup grated Parmesan and store in a resealable container until ready to use.
Make the macaroni and cheese
-
While the panko cools, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until it just begins to soften, about 5 minutes. Reserve 1 1/2 cups of the cooking water, then drain the pasta, rinse with cold water, and drain again so the pasta stays slightly wet.
-
Dry the empty pasta pot. Melt the 4 tablespoons of butter over medium-low heat, then sprinkle in the flour and cook, stirring constantly, until the roux turns a light golden color, 1 to 4 minutes.
-
Slowly whisk in the evaporated milk, heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to barely a simmer, whisking often. Remove from the heat and gradually whisk in the fontina, Gorgonzola, pecorino, and 1/2 cup Parmesan until melted and smooth. Let the sauce cool to room temperature, about 30 minutes.
-
Preheat the oven to 300°F (149°C). Stir the reserved pasta cooking water and the drained pasta into the cooled sauce, then transfer everything to a 13-by-9-inch baking dish. (The pasta and panko mixture can be made ahead and refrigerated separately for 8 to 24 hours; if refrigerated, stir thoroughly before baking.)
-
Cover the dish tightly with buttered aluminum foil and bake, stirring every 10 to 15 minutes, until the mac and cheese is warmed through, 30 to 45 minutes.
-
Remove the foil, stir once more, sprinkle with the panko-Parmesan topping, and bake uncovered until the topping is heated and the surface is crisp, about 3 minutes. Let rest at room temperature for about 10 minutes before serving.
Adapted From
The Make-Ahead Cook
Nutrition
Calories: 768 kcal
Carbohydrates: 60 g
Protein: 31 g
Fat: 45 g
Saturated Fat: 27 g
Sodium: 822 mg
Fiber: 2 g
Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?
Mention @leitesculinaria or tag #leitesculinaria!
Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process by multiple home cooks and earned the Leite’s Culinaria stamp of approval.
Marilee Johnson
Finally, a mac and cheese recipe that worked for me. I’ve tried many times with mixed results — curdling sauces, thin texture, or bland flavor — but this version delivers. I toasted the panko in the oven, letting it brown gradually until crisp. I cooked the pasta until just under al dente, made a golden roux, and added the evaporated milk slowly to avoid sputtering. Off the heat I folded in the cheeses and ended up with a silky sauce that cooled before being combined with the pasta.
After refrigerating briefly, the pasta absorbed some liquid but rebounded when baked. The final dish was rich, creamy, and full-flavored; the Gorgonzola added depth without overpowering. The evaporated milk seems to be a key element — it gave body and helped create that smooth texture. This recipe makes a generous amount and reheats well; it’s a keeper and ideal for make-ahead meals.
Gene C.
This version stood out because of the cheese blend and the use of evaporated milk. I followed the recipe precisely and was rewarded with a standout dish — a great potluck option. I prepared the panko topping in the oven and used the remaining butter to grease the baking dish. Initially the sauce looked loose, but it thickened during baking as described. Topping it and returning it to the oven produced a satisfying crunch and a creamy interior.
I made a smaller batch for two and shared the rest with coworkers; everyone liked it. I also used gluten-free pasta with no noticeable difference. The cheeses harmonize beautifully, and the make-ahead flexibility makes this an attractive weeknight or entertaining recipe.