Skip to main content New<> this month
Get the Allrecipes magazine

Smoky Four Cheese Macaroni Bake

Rated as 4.3 out of 5 Stars

"This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste."
Added to shopping list. Go to shopping list.


1 h 40 m servings 638
Original recipe yields 8 servings (1 9x13-inch baking dish)


{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
  4. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
  5. Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 638 calories; 37.7 45.9 28.7 111 657 Full nutrition

Explore more


Read all reviews 153
  1. 198 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Some wise advice when making this recipe would be to make sure you have all your ingredients out and all your cheeses shredded before beginning,because you need to stir the flour mixture continu...

Most helpful critical review

I followed this recipe. It came out WAY to dry and I had to add ALOT more milk. The flavor was just OK.

Most helpful
Most positive
Least positive

Some wise advice when making this recipe would be to make sure you have all your ingredients out and all your cheeses shredded before beginning,because you need to stir the flour mixture continu...

This. Is. Awesome! I wanted to sneak some veggies in for my kids, so I cut the macaroni in half and did a 12 oz. package of cauliflower I blanched for a couple minutes. I also sauteed a couple ...

WOW, this was really good, I used provolone in place of the swiss, because I really dont like swiss. I bet gruyer would be nice, anywhoo, I did not use the liquid smoke, but i did use roasted g...

This was a wonderful mac and cheese recipe! I followed it exactly, w/one exception...i did not use the liquid smoke simply bc I did not have any. It was still reminded me of my ...

I made this along with meatloaf tonight and it was amazing! I don't know what those 1 star raters are talking about. I did make a change or two. The first change I made was to the roux. I did no...

I try a lot of mac & cheese recipes and really enjoyed this one. I've never used cream cheese before, but it really gives the sauce a smooth creamy texture. To enhance the smokiness I added 1/2 ...

This Mac and Cheese is the BEST!!!!!!! I usually make changes to all my recipes but there was no need for this one! This is PERFECTION! Thanks for such an amazing recipe! Will be using this tast...

This was SOOO good!!! I followed the recipe pretty much except that I didn't have Swiss, so I used a "fiesta" mix of shredded cheese (Monterey Jack, Asiago, etc.), and I didn't top it with brea...

This recipe was great...I hosted a dinner for 8 people and EVERYONE loved it! I didn't use the onion or the cream cheese (personal preference), and instead of swiss used shredded mozzerella. Lov...