I can’t get enough of this creamy mac recipe. It’s quickly become a staple recipe in my house, and I’ve pretty much memorized the recipe card so that I can make this 4-cheese mac from memory.

It’s not only an easy side dish, but it really is the ultimate comfort food. 

If you’re a fan of Subway mac and cheese, this homemade mac recipe is literally the copycat version!

While you could technically use any kind of cheese for this dish, I’ll show you the perfect combination of cheeses to hit all the flavor notes the first time you make it. 

Get ready – there is a lot of cheesy goodness in this four-cheese macaroni. Sure to be your new favorite way to make mac and cheese! 

4 Cheese Mac and Cheese

After coming up with macaroni and cheese dupes for KFC, Popeyes, and Chick fil A (to name a few), I had to ask Chad, “Does Subway have mac and cheese?”

I’m determined to collect them all! And it turns out that while they did have it for a short time, it’s been unavailable for a few years… at least in the US.

That didn’t stop me from figuring out an amazing copycat recipe though! 

And while it obviously makes a yummy side dish, I’ve heard you can stuff it into sandwiches (or quesadillas) and bell peppers too.

Whatever you plan to do with it, you’ll absolutely love this super flavorful and super gooey macaroni and cheese. Maybe make a double batch!

Another 4-cheese mac that we can’t get enough of is our Copycat Applebee’s Mac and Cheese! It’s a tad more indulgent, too!

Ingredient Notes and Substitutions

• Elbow Macaroni – A classic for a reason! Cavatappi, shells, rotini, or penne would work too. Really any cooked pasta to grab onto that cheesy sauce.
  
• Butter and Flour – These form a roux when whisked together, which adds a little flavor and helps thicken the sauce.
  
• Half-and-Half – Popular in the US, this is just a blend of equal parts milk and heavy cream. If it isn’t available where you live, just substitute 1 ½ cups of each.
  
  Or, you can use all milk to make the sauce, but it won’t come out as thick and creamy.
  
• Cheddar – You’ll need white sharp cheddar and mild cheddar. They both melt really well but add different types of flavor.
  
  Skip buying pre-shredded cheese and shred your own cheese for more flavor. 
  
• Velveeta – This makes mac and cheese extra ooey and gooey. American cheese is the best substitute, but try not to skip it if possible.
  
• Parmesan – A little salty and a little nutty, this rounds out the cheese flavors and makes the whole dish extra savory.
  
• Spices – Season with garlic powder, onion powder, and paprika — plus salt and pepper to taste. 

Tips and Tricks to Make Copycat Subway Mac and Cheese

• Bring the half-and-half to room temperature first.

It doesn’t have to be exact — just measure it out and let it sit on the counter while you shred the cheese and bring the pasta water to a boil.

The colder it is, the more likely your cheese sauce will have lumps or become grainy. Be sure to add it gradually too, whisking constantly to keep the texture smooth.

Don’t forget to cook the cream sauce for a few minutes to help it thicken!

• Turn down the heat before adding the cheese.

Medium-low should be hot enough to help the shreds melt but low enough to keep the sauce from separating. 

Add a handful of cheese at a time, and sprinkle it into the pot instead of dropping it in one clump. Wait until it’s fully melted and smooth before adding more.

• Try a baked version!

Prepare this 4 cheese mac and cheese recipe as directed, then transfer everything to a greased baking dish and sprinkle extra shredded cheese on top.

Baked for 15 to 20 minutes at 350°F, until bubbly and golden brown on top.

Prep Ahead

• Shred cheddar cheeses and parmesan
• Cube Velveeta
• Bring half and half to room temp

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the 4 cheese mac and cheese sauce.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and grate it yourself.

Serving Suggestions 

There are so many ways to customize this 4 cheese mac and cheese, from mix-ins and toppings to sauces and more.

Add crispy bacon pieces, sautéed mushrooms, caramelized onions, or steamed broccoli for extra flavor and texture. 

Some cayenne pepper, nutmeg, or mustard powder would amp up the sauce, and I’ll never say no to a drizzle of spicy buffalo sauce!

Storing and Reheating Leftovers

Transfer your copycat Subway mac and cheese to an airtight container and refrigerate for 3 to 4 days. 

You can also freeze it for up to 2 months! Cool completely, then store it in a freezer-safe bag and thaw in the fridge before reheating.

It’s best to warm this 4 cheese mac and cheese in the oven, but you microwave small portions if needed. 

Otherwise, add a splash of milk, cover with foil, and bake for about 20 minutes at 350°F.

4 Cheese Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mac and Cheese Recipes

Copycat Panera Broccoli Cheddar Mac and Cheese

Chick Fil A Mac and Cheese

Copycat TGI Fridays Mac and Cheese Recipe

Copycat Costco Mac and Cheese

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4-Cheese Mac and Cheese (Subway Copycat Recipe!)

This 4 Cheese Mac and Cheese tastes just like the kind Subway had years ago, and it’s so easy to make from scratch!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 698cal

Author Donna Elick

Ingredients

• 16 ounces uncooked elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 3 cups half and half
• 4 ounces parmesan cheese freshly grated (about 1/2 cup)
• 4 ounces white sharp cheddar cheese freshly shredded (about 1 cup)
• 4 ounces mild cheddar cheese freshly shredded (about 1 cup)
• 4 ounces Velveeta cheese cubed (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika

Instructions

• Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
• Make the Roux: In a large saucepan, melt the butter over medium heat. Once fully melted, add the flour. Whisk continuously for about 1 minute until the mixture is smooth and bubbly.
• Create the Cheese Sauce Base: Gradually whisk in the half and half, stirring constantly to prevent lumps. Continue cooking and stirring over medium heat until the mixture thickens, about 3 to 5 minutes.
• Add the Cheeses: Lower the heat to medium-low and stir in the white cheddar, mild cheddar, Velveeta, and parmesan. Stir until all the cheese has melted and the sauce is smooth and creamy.
• Season the Sauce: Add the salt, pepper, garlic powder, onion powder, and paprika. Stir well, then taste and adjust the seasoning if necessary.
• Combine with Pasta: Add the cooked macaroni to the cheese sauce. Gently stir until the pasta is evenly coated with the creamy sauce.
• Serve: Serve the mac and cheese immediately, garnished with fresh parsley if desired. Enjoy!

Notes

Make-Ahead Tips: You can prepare the cheese sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop before combining it with freshly cooked macaroni.

Storage: Store leftover mac and cheese in an airtight container in the refrigerator for 3 to 4 days.

Freezing: Let the mac and cheese cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, place the mac and cheese in an oven-safe dish, add a splash of milk, cover with foil, and bake at 350°F for about 20 minutes. For individual portions, microwave with a splash of milk, stirring every 30 seconds.

Half & Half: Half & half is an American ingredient made up of half heavy cream and half milk. If necessary, you can substitute accordingly.

Customization Ideas: Add cooked bacon bits, sautéed mushrooms, or steamed broccoli for extra flavor and texture.

You can also enhance the flavor profile by adding a pinch of cayenne pepper, nutmeg, or mustard powder to the cheese sauce.

Nutrition

Serving: 1 | Calories: 698cal | Carbohydrates: 68g | Protein: 29g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1237mg | Sugar: 9g | Fiber: 3g | Calcium: 615mg | Iron: 1mg

Originally published March 2025, updated and republished November 2025

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