What’s better than macaroni and cheese? Four cheese mac n’ cheese.

Four Cheese mac n' cheese

And what’s even better than that is this crowd-pleasing Creamy Four Cheese Mac n’ Cheese with Bacon recipe.

Sure to bring everyone you love to the table and blow the cheese and bacon lover in your family’s mind, this extra creamy gourmet recipe incorporates Sharp Cheddar, Colby Jack, Mozzarella and Parmesan. The noodles are cooked in chicken broth for extra flavoring.

Adults and kids alike will love this dinner. For athletes, especially runners, this is a great way to get some carbs and protein in for supper the night before a big run. If you don’t run, then try to pair this with a salad that’s just as large or larger than your mac bowl. This recipe is rich and yummy, so make sure you limit your portions and only have it as a treat every once in a while.

Creamy Four Cheese Mac with Bacon

Yield: 10 servinces

Ingredients

  • 1 pound medium shell pasta
  • 4 cups low sodium chicken broth
  • 1 pound bacon, cooked
  • 5 tablespoons butter
  • 2 tablespoons onion, minced
  • 2 cloves garlic, finely chopped
  • 1/3 cup flour
  • 2 cups heavy cream
  • 8 ounces Wisconsin Cream Cheese, cut into cubes
  • 1 teaspoon Montreal chicken seasoning
  • 1 cup (4 ounces) Wisconsin Sharp Cheddar Cheese, shredded
  • 1 cup (4 ounces) Wisconsin Colby Jack Cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin Mozzarella Cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin Provolone Cheese, shredded
  • Salt and black pepper to taste

Instructions

Preheat oven to 350°F.

In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta. Pour pasta into buttered 9x13-inch baking dish. Crumble bacon over pasta.

While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt 5 tablespoons butter over medium heat. Add onion and garlic and cook 1-2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in whipping cream and stir constantly until thickened. Add cream cheese, onion, garlic and Montreal chicken seasoning. Stir for 2 minutes until cream cheese melts down. Slowly add in 3 cups of reserved chicken broth.

Lower heat and continue stirring. Add shredded cheese 1 cup at a time. Keep stirring until sauce is smooth. Pour cheese sauce over pasta and bacon. Gently mix sauce so all pasta is covered.

Bake 20-30 minutes until the sauce is bubbly.

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Recipe by Jean Kriesel, courtesy of Wisconsin Milk Marketing Board.

Visit All Things Mac and Cheese for 149 more mac and cheese ideas!