Can mac and cheese be too cheesy? We think not. The noodles are really jut a vehicle for the cheese, which should be melty, gushy, and free-flowing. So with this recipe that features a walloping 4 types of cheese, we set out to create the ultimate cheese-lovers’ mac, using a blend of mozzarella, Cheddar, Monterey Jack, and Asiago.

The method used here is quite simple—just toss your cooked pasta with the shredded cheeses and some add-ins and bake until super-melty. It’s the sort of thing you can put together without much effort before heading to a picnic or potluck (this is absolutely what we’re bringing to get-togethers this summer). It’s also a very welcome side dish at a meat-centric cookout.
Get the recipe below and shop the ingredients on FreshDirect
What you’ll need:
1 (16 oz) package elbow macaroni pasta
1 (8 oz) package cream cheese, at room temperature
1 cup whole milk
2 cups heavy cream
2 cups shredded mozzarella cheese
2 cups shredded sharp Cheddar cheese
1 cup shredded Monterey Jack or Colby Jack cheese
1 cup shredded Asiago cheese
1/2 cup sour cream
1 tablespoon dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1/2 teaspoons ground cayenne pepper
1/4 teaspoon ground nutmeg
1/4 cup green onions (optional)
What to do: