Creamy Four Cheese Macaroni and Cheese (with Smoked Gouda!)
on May 01, 2019, Updated Nov 20, 2025
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If you’re looking for the ultimate comfort dish, this Creamy Four Cheese Macaroni and Cheese is just for you! It is mixed with smoked Gouda, sharp cheddar, Gruyère, and Monterey Jack cheese. For our pasta of choice, we are using cavatappi, which clings beautifully to the sauce.
If you’re looking for more pasta recipes, check out our Simple Anchovy Pasta with Lemon and Capers and Pasta with White Wine and Mussels.
Why You’ll Love This Recipe
- The blend of four cheeses adds creaminess and smokiness from the smoked Gouda cheese
- Comes together in under 30 minutes
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- For the Roux: A roux is a mixture of equal parts fat and flour, cooked together to create a thickened texture for recipes. For this roux, we are starting with a base of all-purpose flour, unsalted butter, kosher salt, freshly ground black pepper, and mustard powder.
- Whole Milk: After the roux is made, we add whole milk to create the silky smooth sauce before adding the cheeses.
- Cheese Sauce: For this recipe, we are using sharp yellow cheddar cheese, Monterey Jack, Gruyère, and smoked Gouda.
- Pasta: Use any of your favorite short-cut pastas. We love using a bronze-cut cavatappi because all of the sauce seeps into the holes and crevices.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Cheese Substitutions: You can swap Gruyère for fontina or Swiss cheese. You can use white cheddar instead of yellow cheddar.
- Gluten-Free: To make this gluten-free, use gluten-free flour instead and gluten-free pasta.
- Prep: You can prepare this ahead of time and reheat either in the oven, microwave, or on the stovetop when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
How to Make Four Cheese Macaroni and Cheese
Step 1: Bring a large pot to a boil and cook your pasta until just under al dente. Drain and set aside.
Step 2: Create your roux, mixing constantly to combine, and then add in your milk to create your velvety base.
Step 3: Bring the heat down to medium-low to low and, in batches, add in your cheese to melt.
Step 4: Add in your cooked pasta and stir to combine. Adjust as needed with kosher salt and freshly ground black pepper.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this four cheese macaroni and cheese? We have you covered!
- To serve alongside salads, try our Endive Caesar Salad with Harissa Breadcrumbs or Radicchio Salad with Chives and Hazelnuts.
- For a Thanksgiving feast, serve with Creme Fraiche Mashed Potatoes, Easy Sautéed Haricots Verts with Shallots, and Garlic Rosemary Turkey Gravy.
- For a summer potluck, pair with our Hot Honey Barbecue Ribs.
Four Cheese Macaroni and Cheese FAQs
Make sure you are not using pre-shredded cheese, as this has anti-caking agents and will make your sauce grainy. Also, ensure you are creating a creamy roux and milk sauce before adding in the cheeses.
Yes, use this creamy mac and cheese as your base. Transfer to a baking dish, topping with 1 cup of assorted shredded cheeses in an even layer. Transfer to the top part of your oven on high broil for 6 to 8 minutes, or until your desired crispy topping.
If you are looking for even more richness, you can swap your milk for heavy cream or half and half. This will add even more creamy elements to your mac and cheese.
More Pasta Recipes
If you do make this Four Cheese Macaroni and Cheese recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Creamy Four Cheese Macaroni and Cheese (with Smoked Gouda!)
Ingredients
- 1 pound cavatappi pasta, or any preferred short-cut pasta
- Kosher salt
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- Freshly ground black pepper
- 1/2 teaspoon mustard powder
- 3 cups whole milk
- 8 ounces sharp yellow cheddar cheese, shredded
- 8 ounces Monterey jack cheese, shredded
- 4 ounces smoked gouda cheese, shredded
- 4 ounces gruyere cheese, shredded
Instructions
- Bring a large pot of water to a boil. Once boiling, salt your water, add in your pasta and cook 1 to 2 minutes under al dente according to the package instructions.
- In the meantime, make your cheese sauce. In a large dutch oven over medium-low heat, melt your butter. Once compeltely melted, add in your flour, whisking to combine until completely mixed with the butter.
- Season with salt, pepper and mustard powder.
- Slowly whisk in the milk, cooking until thickened, about 4 to 5 minutes.
- Bring the heat to medium-low to low, and add in your assorted cheeses, adding in batches and mixing through to create that cheesy sauce. Stir until completely melted.
- Add in your cooked pasta, folding to coat. Serve immediatly.
Notes
- Cheese Substitutions: You can swap Gruyère for fontina or Swiss cheese. You can use white cheddar instead of yellow cheddar.
- Gluten-Free: To make this gluten-free, use gluten-free flour instead and gluten-free pasta.
- Prep: You can prepare this ahead of time and reheat either in the oven, microwave, or on the stovetop when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A holiday (or year round) classic! This one is amped up with smoky gouda! I hope you enjoy!