Baked Four Cheese Macaroni Recipe | PBS Food

Baked Four Cheese Macaroni

This macaroni and cheese is the ultimate comfort food and tastes twice as good as the version from the box.

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  • 1 lb. penne rigate cook EXACTLY 7 minutes at a rapid boil
  • 5 ½ cups whole milk scalded (heated just below boiling point)
  • 1/2 cup flour
  • 1/4 lb. butter
  • 1/4 tablespoon paprika plus additional for sprinkling on top
  • 2 ½ tablespoons garlic minced
  • 6 ounces romano cheese
  • 12 ½ ounces fontina cheese
  • 15 ounces cheddar cheese
  • 12 ½ ounces parmesan cheese plus additional for sprinkling on top


  1. Melt butter over low heat and add flour. Whisk constantly to prevent it from turning brown. Stir in paprika and garlic. Slowly add hot milk to the butter & flour, continually whisking to reduce lumps. After all milk is added, reduce heat to medium and continue to stir until thickened. Pour mixture through a strainer to remove any lumps & garlic pieces.
  2. Return sauce over medium heat, and add cheese. Stir continually to melt cheese.
  3. Pour cheese sauce over cooked penne and mix well. Place in a large casserole dish and sprinkle with additional parmesan cheese and paprika. Bake for 30 minutes in a 350° F preheated oven.
  4. You can also bake this in individual serving bowls – just make sure the bowls are oven proof and adjust the baking time to suit the portion size.
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