Share this:
Captain’s Four Cheese Mac
Author: Lindsay Reinholt – Home Cook
Serves: Makes 8 servings
  • 16 ounces elbow macaroni
  • 16 ounces sharp white Cheddar cheese, shredded (4 cups)
  • 12 ounces havarti cheese, shredded (3 cups)
  • 8 ounces mascarpone cheese (1 cup)
  • 8 ounces freshly grated Parmesan cheese (1 cup), divided
  • 3 cups whipping cream
  • Dash salt
  • Dash pepper
  • ½ cup Panko bread crumbs
  • 1 tablespoon butter, melted
  1. Preheat oven to 350 degrees.
  2. Cook macaroni according to package directions in boiling salted water until al dente; drain.
  3. In a medium saucepan, over medium heat, combine Cheddar, havarti, mascarpone and ¾ cup Parmesan cheese.
  4. Cook, stirring constantly, until cheeses melt.
  5. Gradually add cream, stirring until smooth.
  6. Remove from heat. In a large bowl, combine macaroni, cheese sauce, salt and pepper; mix well.
  7. Pour into a greased 2-quart shallow or 13×9-inch baking dish.
  8. Combine the bread crumbs, remaining Parmesan cheese and butter; sprinkle over macaroni. Bake 10 to 12 minutes or until golden brown