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Baked Four-Cheese Macaroni Casserole

This Baked Four-Cheese Macaroni Casserole is creamy, cheesy, and topped with a crunchy breadcrumb crust—comfort food at its best!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 ounces elbow macaroni – the perfect pasta shape to hold onto that creamy cheese sauce
  • 2 tablespoons unsalted butter – to create a rich roux for the sauce
  • 2 tablespoons all-purpose flour – thickens the cheese sauce
  • 2 cups milk – whole milk preferred for creaminess
  • 1 teaspoon garlic powder – adds subtle savory depth
  • 1 teaspoon onion powder – complements the garlic with mild sweetness
  • 1 cup shredded cheddar cheese – sharp and flavorful
  • 1 cup shredded mozzarella cheese – melty and stretchy
  • 1 cup crumbled feta cheese – adds tangy saltiness
  • 1 cup grated Parmesan cheese – nutty and savory finish
  • 1/2 teaspoon salt – to season the sauce and pasta
  • 1/4 teaspoon black pepper – a gentle kick of spice
  • 1/4 teaspoon cayenne pepper – optional, for subtle heat
  • 1/2 cup breadcrumbs – for that crispy topping
  • 2 tablespoons chopped fresh parsley – freshens and brightens the dish

Instructions

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain the pasta and set it aside.
  • In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a smooth roux.
  • Slowly add the milk to the roux, whisking continuously to avoid lumps. Continue cooking and whisking until thickened, about 5-7 minutes. Stir in garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  • Remove the sauce from heat and stir in cheddar, mozzarella, feta, and Parmesan cheeses until melted and smooth.
  • Add the cooked elbow macaroni to the cheese sauce and gently stir to combine, coating all the pasta.
  • Transfer the macaroni mixture into the baking dish. Mix the breadcrumbs with chopped fresh parsley and sprinkle evenly over the top.
  • Preheat oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes until golden brown and bubbly. Let cool a few minutes before serving.

Equipment

  • Large Pot
  • Medium Saucepan
  • Whisk
  • Baking dish (about 8x8 inches)
  • Mixing spoon or spatula
  • Measuring cups and spoons

Notes

  • For extra creaminess, use whole milk or add a splash of heavy cream to the sauce.
  • Do not overcook the pasta during boiling; it should remain slightly firm before baking.
  • Mix cheeses thoroughly into the sauce to ensure even melting and avoid clumps.
  • Toss breadcrumbs with melted butter before topping for extra crunch.
  • Fresh parsley adds color and freshness; substitute with chives or basil if desired.