4 Cheese Baked Macaroni

Recipe by Luby Luby Luby
READY IN: 2hrs




  • In a heavy medium saucepan melt 4 tablespoons butter over low heat.
  • Add the flour and stir to combine.
  • Cook, stirring constantly for 3 minutes.
  • Increase the heat to medium and whisk in the half& half a little at a time.
  • Cook until thickened, about 4 or 5 minutes, stirring often.
  • Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
  • Stir until the cheese melts and is smooth.
  • Cover and set aside.
  • Preheat the oven to 350 degrees.
  • Fill a large pot with water, cover and bring to a boil over high heat.
  • Add salt to taste and add the macaroni, stirring.
  • Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
  • Drain in a colander and return the macaroni to the pot.
  • Add 2 tablespoons butter and the garlic and stir to combine.
  • Add the white sauce and stir until well mixed then set aside.
  • Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
  • Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
  • Top with 1/3 of the mixed cheeses.
  • Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
  • Repeat with the remaining macaroni and cheese mixture.
  • In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
  • Sprinkle this over the top of the macaroni and cheese.
  • Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
  • Remove from oven and let sit for 5 minutes before serving.