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

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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!

Author: Donna Elick

Servings:

Prep Time15

Cook Time20

Total Time35

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.

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