Italian Four-Cheese Mac and Cheese
This Italian four-cheese mac and cheese combines Toma, Provolone, Mozzarella, and Parmesan in a thin béchamel sauce that allows the pasta to absorb liquid during baking for the perfect creamy texture.
This Italian four-cheese mac and cheese combines Toma, Provolone, Mozzarella, and Parmesan in a thin béchamel sauce that allows the pasta to absorb liquid during baking for the perfect creamy texture.
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Preheat oven to 400°F (200°C).
Shred the Toma, Provolone, Mozzarella, and Parmesan cheeses and toss them together in a bowl. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Whisk in the flour to create a roux. Cook, stirring constantly, for about 10 minutes until it's lightly golden and has a nutty aroma.
Gradually whisk in the scalded milk until the sauce is smooth. Continue to cook until it thickens slightly, but keep it thinner than a typical cheese sauce.
Reduce heat to low and stir in about three-quarters of the shredded cheese blend until fully melted. Reserve the remaining cheese for the topping.
Season the sauce with salt and freshly ground black pepper to taste.
Add the bunch of fresh thyme to the sauce, cover the pot, and let it infuse off the heat for 5-10 minutes. Remove and discard the thyme bunch.
While the sauce infuses, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain well.
Add the drained pasta to the cheese sauce and stir until everything is well combined.
Pour the mixture into a 9x13-inch baking dish.
Bake for 10 minutes.
Remove from the oven, sprinkle the reserved cheese evenly over the top.
Turn the oven to the broil setting and broil for 2-3 minutes, or until the top is golden brown and bubbly. Watch carefully to prevent burning.
Let the mac and cheese rest for a few minutes before serving.
Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F for 10–15 minutes until warmed through.
The thinner sauce allows the pasta to absorb liquid while baking, resulting in a creamy, cohesive dish rather than a wet or grainy sauce.
Yes, but aim for a mix of mild, sharp, and creamy cheeses. Fontina or Asiago work as substitutes, though they'll change the flavor profile.
Scalding the milk helps prevent lumps in the béchamel and speeds up the cooking process, so it's recommended.
Yes, assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to bake time if baking from cold.
Cook the pasta to just under al dente (1–2 minutes less than package directions) so it finishes cooking and absorbs sauce in the oven.
