4-Cheese Werewolf Mac ‘n’ Cheese – So Cheesy It’ll Make You Howl

Prepare to unleash your inner werewolf with this 4-Cheese Werewolf Mac ‘n’ Cheese! This ultra-creamy, baked mac and cheese combines four different cheeses for maximum flavor and a gooey, stretchy texture that’s guaranteed to make you howl with delight. Perfect for Halloween gatherings or any cozy night in, this dish has a golden, crispy breadcrumb topping and enough cheesy goodness to satisfy even the hungriest of beasts.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Number of Servings: 6-8
• Serving Size: 1 cup

Nutritional Information (Per Serving)

• Calories: 480
• Protein: 18g
• Carbohydrates: 44g
• Fat: 26g
• Fiber: 2g
• Sugars: 4g

Ingredients List

For the Mac ‘n’ Cheese:

1. Elbow Macaroni: 1 lb (450g)
2. Unsalted Butter: 4 tbsp (1/4 cup)
3. All-Purpose Flour: 1/4 cup (30g)
4. Whole Milk: 3 cups (720ml)
5. Heavy Cream: 1 cup (240ml)
6. Salt: 1 tsp
7. Black Pepper: 1/2 tsp
8. Garlic Powder: 1/2 tsp
9. Smoked Paprika: 1/2 tsp (for a smoky flavor)

For the 4-Cheese Blend:

1. Sharp Cheddar Cheese: 1 1/2 cups (150g), shredded
2. Gruyère Cheese: 1 cup (100g), shredded
3. Mozzarella Cheese: 1 cup (100g), shredded (for stretchiness)
4. Parmesan Cheese: 1/2 cup (50g), grated

For the Topping:

1. Panko Breadcrumbs: 1/2 cup (50g)
2. Unsalted Butter: 2 tbsp, melted
3. Parmesan Cheese: 1/4 cup (25g), grated
4. Fresh Parsley: 1 tbsp, chopped (optional, for garnish)

Detailed Method of Preparation

Step 1: Cook the Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 6-7 minutes. The pasta will continue to cook in the oven, so don’t overcook it. Drain and set aside.

Step 2: Make the Cheese Sauce

2. Melt the Butter: In a large saucepan over medium heat, melt butter. Sprinkle in the flour and whisk continuously for about 1-2 minutes to create a roux.
3. Add Milk and Cream: Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue whisking until the mixture begins to thicken, about 5-7 minutes.
4. Season the Sauce: Add salt, black pepper, garlic powder, and smoked paprika. Stir to combine.

Step 3: Add the Cheeses

5. Melt the Cheese: Reduce the heat to low and gradually add the sharp cheddar, Gruyère, mozzarella, and Parmesan cheeses, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.

Step 4: Combine and Assemble

6. Mix Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to coat each piece of pasta in the cheesy goodness.
7. Transfer to Baking Dish: Pour the mac and cheese into a greased 9×13 inch (23×33 cm) baking dish, spreading it out evenly.

Step 5: Prepare the Crispy Topping

8. Make the Topping: In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until the breadcrumbs are evenly coated with the butter.
9. Sprinkle the Topping: Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Step 6: Bake and Serve

10. Bake: Preheat your oven to 375°F (190°C) and bake the mac and cheese for 20-25 minutes, or until the cheese is bubbling and the topping is golden brown.
11. Broil for Extra Crispiness: For an extra-crispy top, turn on the broiler for the last 2-3 minutes, keeping a close eye on it to prevent burning.
12. Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and let cool slightly before serving. Be prepared to hear some howls of approval from the crowd!

Tips for Culinary Success

• Choose Quality Cheese: For the best flavor, use high-quality cheese and grate it fresh. Pre-shredded cheese often contains anti-caking agents, which can make the sauce grainy.
• Don’t Skip the Heavy Cream: Using heavy cream along with milk makes the sauce extra rich and creamy, giving it that indulgent texture.
• Customize the Cheese: Feel free to swap out the cheeses based on what you have – Monterey Jack or Fontina work well, too. Just keep the cheddar for that classic flavor!
• Make Ahead Tip: Assemble the mac and cheese (without the breadcrumb topping) up to a day in advance. Cover and refrigerate, then add the topping and bake when ready to serve.

Frequently Asked Questions (FAQs)

Q: Can I make this mac and cheese gluten-free?
A: Yes! Use gluten-free pasta and substitute the flour with a gluten-free flour blend for the roux. You can also find gluten-free panko breadcrumbs for the topping.

Q: Can I add some “meaty” mix-ins to this dish?
A: Absolutely! Crumbled cooked bacon, sausage, or shredded chicken would make great additions to this mac and cheese for extra heartiness.

Q: How can I reheat leftovers without drying it out?
A: Reheat leftovers in a 350°F (175°C) oven, covered with foil, until warmed through. Adding a splash of milk before reheating helps maintain creaminess.

Q: Can I make this mac and cheese in a slow cooker?
A: Yes, prepare the cheese sauce on the stovetop, then combine with the pasta in a slow cooker. Add the topping just before serving or broil it separately and sprinkle on top.

Creative Closing Paragraph

This 4-Cheese Werewolf Mac ‘n’ Cheese is so rich, creamy, and downright cheesy, it’ll make you howl with delight! Perfect for a Halloween feast or any cozy fall night, this dish is designed to satisfy even the wildest of cravings. Serve it up, and let the ooey-gooey cheese and crispy topping transport you to full moon bliss. Just be warned – it’s dangerously delicious!