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Four Cheese Baked Macaroni and Cheese

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5 from 1 review

  • Author: Speshyl Smith
  • Total Time: 75 minutes
  • Yield: 8-10 servings 1x


This decadent, gooey baked macaroni and cheese is filled with four types of cheese, seasoned to perfection, and doesn’t require a roux based béchamel sauce. 


Units Scale
  • 1 16 ounce box elbow noodles
  • 1 can evaporated milk
  • 1 teaspoon adobo seasoning
  • 1 teaspoon white pepper
  • 1 teaspoon granulated sugar
  • 1 tablespoon mustard
  • 2 teaspoons smoked paprika
  • 16 ounces sharp cheddar cheese
  • 8 ounces mozzarella cheese
  • 8 ounces pepper jack cheese
  • 8 ounces muenster cheese


  1. Preheat your oven to 350F degrees.
  2. Shred all of your cheeses. (It’s better to shred your own cheese because pre-shredded cheese have preservatives that don’t allow the cheese to melt the same/as well as blocks of cheese)
  3. Bring a pot of water to a boil with and add in a good amount of salt. Add in your elbow noodles and boil for 12 minutes, or until al dente.
  4. Strain your noodles and add back into the pot with no water.
  5. Mix in adobo, pepper, sugar, mustard, smoked paprika and evaporated milk, with your noodles. Start to add in 3/4ths of your cheese, leaving some to sprinkle on the top.
  6. Pour this mixture into your baking dish, sprinkle a little more smoked paprika on top, and top it off with your remaining cheese.
  7. Place your macaroni and cheese into the oven, and let it bake until the cheese on top is nice, crisp and golden; about 30-40 minutes.
  8. Remove from oven and let it cool for about 10 minutes. Serve.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course, Side Dish