Creamy Cheesy Four Cheese Mac

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain the pasta, reserving about 1/2 cup of pasta water to adjust the sauce consistency if needed later. Set aside.
2. Make the cheese sauce:
   In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly, to create a roux. This will help thicken the sauce without clumping.
3. Combine milk and cream:
   Gradually add the whole milk and heavy cream to the roux, whisking constantly to ensure no lumps form. Continue to cook the mixture, stirring occasionally, until it begins to thicken, about 4-5 minutes.
4. Add seasonings and cheese:
   Stir in the garlic powder, dry mustard, and ½ cup grated parmesan cheese. Once combined, add the shredded cheddar, fontina, and gruyere cheese, one handful at a time, stirring until each addition melts smoothly into the sauce. The result should be a velvety, rich cheese sauce. Taste the sauce and adjust the seasoning with salt and pepper as needed.
5. Combine pasta and cheese sauce:
   Add the cooked pasta to the cheese sauce, stirring gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Once well combined, pour the cheesy pasta mixture into a greased 9×13-inch baking dish.
6. Prepare the topping:
   In a small bowl, mix the panko breadcrumbs with the melted butter. Stir until the breadcrumbs are well-coated and slightly golden. Sprinkle the breadcrumb mixture evenly over the top of the cheesy pasta. This will create a crunchy, golden topping as the dish bakes.
7. Bake the mac and cheese: