Four Cheese Macaroni and Cheese

This four cheese macaroni and cheese with a buttery cracker topping is extra cheesy and will keep everyone talking at your next party.

Four Cheese Macaroni and Cheese

Growing up macaroni and cheese was my thing. Every Sunday and holiday we would devour the mac and cheese that was passed around the table. Even to this day, it’s still the number one choice at every family gathering. Every gathering from brunch to friendsgiving, this four cheese mac and cheese is on the table. One of the things that always got me though was that there was never enough cheese. You know everyone likes their mac and cheese a little different. I like mine extra cheesy so when I became a mom, I tweaked our age old family recipe and made it my own.

Making individual dishes is the way to my heart. I made sure to create this four cheese macaroni and cheese recipe so that it is perfect to serve in individual ramekins or as bites made in a muffin pan.

Ingredients

• 1 lb or 2 cups elbow noodles
• 1/2 tbsp ground black pepper
• salt to taste
• 1 cup heavy whipping cream
• 3 tbsp butter
• 2 cups shredded cheddar cheese
• 1 cup parmesan cheese
• 8 slices yellow or white American cheese
• 1 cup gouda cheese

Instructions for Four Cheese Macaroni and Cheese

1. Boil the macaroni in a large pot to desired tenderness.
2. Drain well and keep to the side.
3. Add the butter, heavy whipping cream, and cheeses until the cheeses are melted.
4. Mix the noodles into the cheese sauce until all of the noodles are coated.
5. Dish out portion sizes into individual ramekins.
6. Add the butter cracker mixture on top.
7. Broil for 2-3 minutes or until top is crusted.

Topping Ingredients

• 7 tbsp butter
• 2 cups Ritz crackers

Instructions for Cracker Butter Topping

1. In a saucepan, combine butter and crackers until mixed.