Four Cheese Baked Mac & Cheese

Thanksgiving has its big moments — the table, the turkey, the first slice of pie — but my favorite one happens long before any of that. It’s when the kitchen is quiet, the house is still waking up, and I’m standing over the stove whisking a roux that’s slowly turning into something special.

There’s a real warmth to it — the smell of butter, the soft bubbling, the feeling that you’re building comfort from scratch. As the cheese melts in, the sauce gets impossibly creamy, and for a second it feels like time slows down just enough for you to enjoy it.

That’s what this mac and cheese is for me: the moment I feel Thanksgiving settle into the house. The oven warms the air, the crust goes golden and crisp, and suddenly the whole day feels a little more grounded, a little more intentional, a little more like home.

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Four Cheese Baked Mac & Cheese Recipe

Ingredients

Pasta

• 1 lb Cavatappi noodles

• Salted water for boiling

Roux Base

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

Dairy

• 1 (12 oz) can evaporated milk

• ¼ cup heavy cream

• 4 oz (½ block) cream cheese, room temp and cubed

Cheese Blend

• 16 oz extra sharp cheddar, freshly shredded

• 6 oz Gruyère, freshly shredded

• 8 oz Colby Jack, freshly shredded

• Reserve 1 heaping cup for topping

Seasoning Blend

• 1½ tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½–¾ tsp kosher salt, to taste

• ¼ tsp black pepper

• Optional: pinch of cayenne or dash of hot sauce

Instructions

1. Boil Pasta

   • Cook in salted water until just shy of al dente (it will finish in the oven).

   • Drain and set aside.

2. Make Roux

   • In a large saucepan or deep skillet, melt butter over medium heat.

   • Whisk in flour and cook 1–2 minutes until golden and nutty.

3. Build the Sauce

   • Slowly whisk in evaporated milk, then heavy cream, until smooth.

   • Simmer 2–3 minutes until slightly thickened.

4. Melt in Cream Cheese

   • Stir in cubed cream cheese until fully melted and incorporated.

5. Add Seasonings

   • Whisk in Dijon mustard, garlic powder, onion powder, salt, and pepper.

6. Add Shredded Cheese

   • Stir in remaining shredded cheeses (except reserved cup for topping) until smooth.

7. Combine with Pasta

   • Fold cooked pasta into the sauce, ensuring every piece is coated.

8. Assemble & Bake

   • Pour mixture into a greased 9x13” baking dish.

   • Sprinkle reserved cheese evenly on top and sprinkle smoked paprika.

   • Bake at 350°F for 25–30 minutes, uncovered, until bubbly and lightly golden.

Optional Pro Tip

• For extra browning: broil 2–3 minutes at the end, but watch carefully so it doesn’t burn.