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  • Writer's pictureKay Still

Kay's 4-Cheese Mac & Cheese

Updated: Feb 3, 2019

Macaroni and cheese has to be my all-time favorite holiday dishes. I say holiday loosely since I could eat this dish any day of the year (I mean, literally any day). This recipe is one I came up with on my own but is derived from my mom’s amazing mac and cheese recipe!

It’s made with love, and with your tummy in mind so check out the recipe below and try it out at your next comfort food dinner party or holiday gathering. I’m sure it’ll put a smile one anyone’s faces!

Here’s What You Need:

  • 1 package of macaroni (or your favorite) noodles

  • 4 types of cheese – you can literally use any type you want, but I use:

  • ½ lb. Colby Jack

  • ¼ lb. Gouda

  • ¼ lb. Gruyère

  • ¼ lb. Cheddar

  • 1 stick of butter

  • ½ sleeve of buttery crackers

  • ¾ cup heavy whipping cream

  • ¾ cup milk (I use 2% or skim since you’re already adding in the cream)


  • Start off by cooking your macaroni until al dente (Wait, what's al dente mean, again? Find out here! )

  • Grate all your cheese and mix together

  • Set 1/3 of your cheese aside for later

  • Blend heavy whipping cream, milk, 4 Tbsp. of butter and seasoning to your taste in a sauce pan over medium to low heat

  • I season with garlic powder, onion powder and fresh cracked pepper

QUICK TIP: I stay away from salt in this recipe since it’s already savory-heavy with the cheese, butter and crackers!

  • Slowly add in your cheese and stir until mix is smooth

  • Add pasta to baking dish and pour cheese sauce over

  • Bake pasta at 350° for 30-40 minutes

  • While the pasta is in the oven, melt the other half of your butter stick and mash up your favorite buttery/salty crackers into the mix

  • I ended up adding a little more butter than 4 Tbsp. here but you basically need enough to cover the macaroni with a super thin layer

  • Once the dish is done baking, sprinkle the remaining cheese mix on top while the pasta is still hot

  • Use a spatula to spread the cracker/butter mix over the cheese (after it’s melted a bit)

  • Put back into the oven and broil on high for about 5-10 minutes or until crust and cheese is golden brown on top

I’d say let it cool, but we’ve usually eaten a few bites of this mac and cheese before it even hits our plates! I can’t wait for you to try this recipe, and I hope you love it as much as we do I the Still house!

Try it and let me know what you think in the comments below!

With Love, From Kay

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