This ultra-creamy baked white macaroni features a rich blend of mozzarella, provolone, Parmesan, and cream cheese—all wrapped in a velvety béchamel-style sauce. Finished with a bubbling, golden crust, this four-cheese pasta bake delivers indulgent flavor in every bite. Whether served as a main dish or a decadent side, it’s a crowd-pleasing comfort food perfect for family dinners, potlucks, or holidays.
Why You’ll Love This Recipe
- Incredibly creamy texture: A combination of four cheeses melts into a smooth, luscious sauce.
- Flavor-packed: Each cheese adds a unique depth—from the mild creaminess of mozzarella to the sharp, nutty bite of Parmesan.
- Perfect for gatherings: Bakes easily in a single dish and feeds a crowd.
- Customizable: Add-ins like spinach, bacon, or herbs can easily elevate the dish.
- A comforting classic: The ultimate upgrade to traditional mac and cheese.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- elbow macaroni or rigatoni
- unsalted butter
- all-purpose flour
- whole milk
- heavy cream
- cream cheese
- shredded mozzarella cheese
- shredded provolone cheese
- grated Parmesan cheese
- garlic powder
- salt and black pepper
- chopped parsley (for garnish)
Directions
- Preheat oven to 375°F (190°C). Lightly grease a deep baking dish.
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually pour in the milk and cream, whisking until smooth and slightly thickened.
- Add the cream cheese and stir until fully melted and incorporated.
- Stir in mozzarella, provolone, and Parmesan cheeses. Mix until the sauce is completely smooth.
- Season the sauce with garlic powder, salt, and black pepper to taste.
- Combine the cooked pasta with the cheese sauce, mixing until fully coated.
- Transfer the mixture to the prepared baking dish. Top with additional cheese if desired.
- Bake for 20–25 minutes, or until the top is bubbly and golden brown.
- Garnish with chopped parsley and serve hot.
Servings and timing
Yield: 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Add protein: Mix in cooked chicken, pancetta, or crispy bacon.
- Veggie option: Add sautéed mushrooms, spinach, or steamed broccoli.
- Spicy version: Stir in crushed red pepper flakes or diced jalapeños.
- Crunchy topping: Add a layer of buttered breadcrumbs or crushed crackers before baking.
- Gluten-free: Use gluten-free pasta and flour for a gluten-free version of the roux.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in short intervals until heated through. For best texture, add a splash of milk or cream before reheating to restore creaminess. Freezing is possible, but the texture may slightly change upon thawing.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble it in advance and refrigerate it (unbaked) for up to 24 hours. Bake just before serving.
What pasta shapes work best?
Elbow macaroni and rigatoni hold the sauce well, but penne, cavatappi, or shells also work beautifully.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly and provides better flavor and texture.
Is it necessary to use all four cheeses?
While the blend adds depth, you can adjust based on preference or availability. Even two or three cheeses will yield a creamy result.
Can I use low-fat dairy?
For a lighter version, use whole milk instead of cream and reduced-fat cream cheese, but the sauce may be less rich and smooth.
What type of cream cheese should I use?
Use full-fat brick-style cream cheese for best results. Avoid whipped or spreadable varieties.
How do I keep the sauce from getting grainy?
Make sure to melt cheeses over low heat and avoid overheating to maintain a smooth, creamy sauce.
Can I freeze baked macaroni and cheese?
Yes, but it’s best frozen before baking. Thaw overnight in the refrigerator and bake as directed.
What should I serve with baked white macaroni?
It pairs well with green salads, roasted vegetables, or grilled meats.
Can I add herbs or spices?
Yes, dried basil, thyme, nutmeg, or even a dash of mustard powder can add complexity to the sauce.
Conclusion
Baked Four Cheese White Macaroni is everything you want in a comfort food dish—creamy, cheesy, and perfectly golden on top. Whether served as a luxurious side or a hearty main, it’s guaranteed to impress at any table. With its simple steps and bold flavors, this recipe will quickly become a staple in your collection of go-to comfort classics.
Print
Baked Four Cheese White Macaroni
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This ultra-creamy baked white macaroni features a luscious blend of mozzarella, Parmesan, provolone, and cream cheese, baked to golden, bubbling perfection. A comforting, cheesy dish perfect for cozy nights or special gatherings.
Ingredients
- 12 oz elbow macaroni or rigatoni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a deep baking dish.
- Cook pasta in salted water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1–2 minutes to make a roux.
- Slowly add milk and cream, whisking constantly until smooth and thickened.
- Stir in cream cheese and whisk until melted.
- Add mozzarella, provolone, and Parmesan cheese. Stir until melted and smooth.
- Season with garlic powder, salt, and pepper.
- Mix the cheese sauce with the cooked pasta and pour into the baking dish.
- Top with extra cheese if desired and bake for 20–25 minutes until bubbly and golden on top.
- Garnish with chopped parsley and serve hot.
Notes
- Use any short pasta shape like penne or shells if preferred.
- Add cooked chicken or bacon for a heartier dish.
- Can be assembled ahead and baked later—just add 5–10 minutes to baking time if chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 430mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
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