Creamy Four-Cheese Mac & Cheese

This homemade mac & cheese elevates the traditional dish with a blend of four cheeses for a rich, creamy texture and a hint of gourmet flair. The addition of a crunchy herb topping adds a delightful contrast, making it perfect for gatherings or family dinners. It's a comforting classic that caters to cheese lovers without compromising on flavor.

Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded Gruyère cheese
• 1 cup crumbled blue cheese
• 1 cup grated Parmesan cheese
• 4 cups whole milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes to create a roux.
4. Slowly add the whole milk to the roux, whisking constantly until the mixture thickens and is smooth.
5. Stir in the garlic powder, onion powder, mustard powder, black pepper, and salt. Remove from heat.
6. Gradually add the shredded cheddar, Gruyère, blue cheese, and half of the Parmesan cheese to the sauce, stirring until melted and creamy.
7. Combine the cooked macaroni with the cheese sauce, mixing well to coat evenly.
8. Transfer the mac & cheese to a greased 9x13 inch baking dish.
9. In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and chopped parsley. Sprinkle this mixture evenly over the mac & cheese.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
11. Let it cool for a few minutes before serving. Enjoy!