Past Recipes
Four Cheese Mac and Cheese

Four Cheese Mac and Cheese with Mixed Greens

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Very few dishes are as comforting and satisfying as one of our favorite childhood classics: macaroni and cheese. Chef Laura remembers having her mom’s homemade mac and cheese, so we chose to honor this crowd-pleasing, cheesetastic dish for Mother’s Day. Here, tender fusilli pasta is coated with a rich, creamy sauce that has, count them, four different types of cheese: Parmesan, Fontina, Gruyère, and Cheddar. Laura tops hers with breadcrumbs that form a crunchy crust in the oven—her mother’s favorite part of the dish! Served with a spring green salad, this mac and cheese will become a gold standard, we’re sure of it.
  • Vegetarian
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 730
  • Protein 35g
  • Total Carb 87g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese
  • flour
    • 1 tablespoon
    • flour
  • shredded Gruyère cheese
    • 1 ounce
    • shredded Gruyère cheese
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • aluminum tin
    • 1
    • aluminum tin
  • milk
    • 12 ounces
    • milk
  • fusilli pasta
    • 8 ounces
    • fusilli pasta
  • parsley
    • 1/8 ounce
    • parsley
  • shredded Cheddar cheese
    • 2 ounces
    • shredded Cheddar cheese
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • lemon
    • 1
    • lemon
  • mixed greens
    • 3 ounces
    • mixed greens

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 10" large pot
  • 10" medium high-sided pan
  • baking sheet

Cooking Steps

  1. Prepare Ingredients and Make Breadcrumb Topping

    Prepare Ingredients and Make Breadcrumb Topping

    Preheat oven to 450°F. Remove butter from refrigerator and place in a small bowl to come to room temperature. Bring a large pot of water to a boil over high heat. Halve lemon. Rinse parsley, pat dry, and roughly chop leaves, discarding stems. In a separate small bowl, stir breadcrumbs, parsley, half of Parmesan, and 1 teaspoon olive oil to combine. Set aside.

  2. Cook Pasta

    Cook Pasta

    Add flour to small bowl with butter and, using your fingers, knead together until fully blended to form a smooth paste. Set aside. Season pot of water generously with salt and stir in fusilli. Cook until very al dente, about 7 minutes, then drain and set aside (your pasta will finish cooking in the oven!).

  3. Make Sauce

    Make Sauce

    While pasta cooks, in a medium high-sided pan, combine 1½ cups milk, ½ teaspoon salt and pepper over medium-high heat. Cook, whisking, until milk comes to a boil. Once boiling, whisk in butter and flour mixture until smooth and fully dissolved, 30 seconds. Reduce heat to medium and whisk until sauce is thickened, 2 minutes. Remove from heat and whisk in Cheddar, Fontina, Gruyère, and remaining Parmesan.

  4. Assemble and Bake Mac and Cheese

    Assemble and Bake Mac and Cheese

    Stir cooked fusilli into pan with cheese sauce to fully coat, then transfer pasta and sauce to aluminum tin. Place tin on a baking sheet, then evenly sprinkle breadcrumb topping over pasta. Bake mac and cheese until golden brown, 5-7 minutes. 

  5. Make Salad

    Make Salad

    While mac and cheese bakes, rinse mixed greens and pat dry. In a large bowl, whisk together juice of ½ lemon and 1 tablespoon olive oil, and season with ¼ teaspoon salt and pepper as desired. Add mixed greens to bowl with dressing and toss to coat. Use remaining lemon to brighten a glass of water. 

  6. Plate Four Cheese Mac and Cheese

    Plate Four Cheese Mac and Cheese

    Divide four cheese mac and cheese between serving plates and serve with mixed greens. Dig in!

What is Plated?
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