Macaroni with 4 Cheeses!

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic[ comfort food dishes, Emeril-style!]

Total Time:
1 hr 15 min
15 min
1 hr

6 servings

  • 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
  • 4 tablespoons flour
  • 2 cups half and half
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon Emeril's Red Hot Sauce
  • 8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
  • 1 pound elbow macaroni
  • 1/2 teaspoon minced garlic
  • 4 ounces grated cheddar cheese
  • 4 ounces grated fontina cheese
  • 4 ounces grated gruyere cheese
  • 1/4 cup fresh bread crumbs
  • 1/2 teaspoon Essence or Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the 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 and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 350 degrees F.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.

Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

View All

Cooking Tips
More Recipes and Ideas
4.6 182
By far the best macaroni and cheese I've ever tasted, with the use of the following ingredient - Boar's Head Smoked Gruyere Cheese. It adds a subtle smoky flavor to the macaroni and cheese that puts it over the top. But it can only be Boar's Head Smoked Gruyere Cheese. I've made this several times using other gruyere cheeses and the taste just does not compare. item not reviewed by moderator and published
The best mac & cheese ever. I used 3 cups half & half, used parm , cheddar & italian blend. plan to make this again & again! Thanks Emeril item not reviewed by moderator and published
I gave this 5 stars because if followed, it's probably outstanding, and my pet peeve is people who alter a recipe and then give it low stars because they didn't like ~their~ version of it. My version = 3 stars. I only had 4 TB butter, so I only used butter to make the béchamel sauce. I tossed the pasta in olive oil and prepared the pan w/olive oil as a substitute. I accidentally tossed all of the remaining parmesan with the other cheeses in that step - so there was more parmesan in the cheese mix than called for. Then I just took a handful of extra not-as-expensive parmesan and added it to the bread crumb mix. I omitted the garlic and hot sauce. I used a bagged, shredded "cheddar mix," smoky gruyere cheese and subbed [smoky] Gouda for Fontina (Google's recommendation). As I layered the dish I poured scant half and half over everything at every layer. Result? Smoky flavor, relatively dry, and altogether not worth the $. Sad; I ruined this otherwise awesome sounding dish. Ah, well. item not reviewed by moderator and published
Yum! I loved this Mac and Cheese. I did add some more half an half (about half a cup) and it maybe could have taken a bit more. I kicked it up with more hot sauce and yum! Also I did half bread crumbs and half panko and it was great! item not reviewed by moderator and published
This is SO good! I took it to a pot luck and it was eaten up. Nary a leftover. I will DEFINITELY make this again very soon. Couldn't find Emeril's Red Hot Sauce so used tabasco. item not reviewed by moderator and published
Fantastic! I made a double batch because I was feeding a lot of people and everyone wanted more! I'm almost sorry to say I kept the left overs for immediate family members only and after 3 days of eating it .... we still wanted more! item not reviewed by moderator and published
De-LISH! I was craving mac & cheese. I followed other users and did 1.5 of the sauce. I put in the hot sauce but didn't do the creole seasoning or the breadcrumbs. Thought my kid wouldn't like that but it was so good anyway! I do love the crunchy part on top so will do the bread crumbs next time. I will definitely make this again. I froze individual portions of what was left since my husband wasn't home to taste. I just loved it! can't wait to have leftovers today! item not reviewed by moderator and published
This is delicious! Based on other reviews, I made a 1-1/2 size batch of the bechamel sauce and I'm glad I did. This has the potential to be very dry if you're not careful. item not reviewed by moderator and published
Great for adults and kids. Easy to make , a definate "go to" for our family. item not reviewed by moderator and published
I make this mac-n-cheese recipe for all of my parties and I can honestly say that EVERY SINGLE TIME, I am told that it is the best mac-n-cheese my guests have had in their entire lives! I still have not found anyone's recipe, including restaurants, that can come even remotely close to the this one. Although it may cost a little more to buy the four cheeses, it is well worth it! I am constantly being asked for this recipe. Point blank, it rules! item not reviewed by moderator and published

Not what you're looking for? Try:

Stovetop Mac and Cheese

Recipe courtesy of Katie Lee