Baked Mac & Cheese Recipe

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.

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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:

Preheat oven to 350 F. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Drain pasta well.

In a large microwave-safe bowl, combine the cream cheese, milk, and heavy cream. Heat until cream cheese is melted. 30 seconds–1 minute. Add the mozzarella, Cheddar, Monterey Jack, Asiago, and sour cream. Stir until combined. Add the thyme, garlic powder, onion powder, chili powder, cayenne pepper, and nutmeg. Season with salt and pepper. Stir to combine.

In a 9×13-inch baking dish, combine cooked macaroni with cheese sauce. Toss until evenly combined, then spread into an even layer. Bake 30–35 minutes, until cheese is bubbling. If desired, switch oven to broil and broil until top is golden brown, 2–3 minutes. Let rest 5 minutes before serving. Garnish with the green onions.

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