Copycat Applebee’s 4 Cheese Mac and Cheese
Applebee’s 4 Cheese Mac and Cheese is thick, creamy, and layered with loads of flavor. Make this easy stovetop recipe in just 35 minutes!
Ingredients
- 12 ounces uncooked cavatappi pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup shredded Mozzarella cheese
- 1 cup shredded Romano cheese
- 1 cup shredded Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional toppings/garnish:
- 2 tablespoons fresh chopped parsley
- 6 slices cooked and chopped bacon
- 1 cup shredded cheese blend of Cheddar and Monterey Jack
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute.
- Gradually sprinkle in the all-purpose flour, whisking continuously for 1 to 2 minutes to form a smooth roux without lumps.
- Slowly whisk in the milk and heavy cream, ensuring a smooth mixture. Continue whisking until the sauce begins to thicken.
- Season the sauce with the ½ teaspoon salt and ¼ teaspoon black pepper, or to your taste preferences.
- Reduce the heat to low and gradually add the shredded Parmesan, Mozzarella, Romano, and Asiago cheeses. Stir constantly until all the cheeses have melted completely, resulting in a smooth and creamy sauce.
- Add the cooked cavatappi pasta to the cheese sauce, stirring thoroughly to ensure every piece of pasta is well coated with the sauce.
- Transfer the mac and cheese to a serving dish or individually servings. Garnish the mac and cheese with the cheese blend, chopped parsley, and chopped bacon if desired.
- Serve the mac and cheese immediately while it's hot. Enjoy!
Notes
Allow the mac and cheese to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
If you plan to freeze leftovers, place the cooled mac and cheese in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat the mac and cheese in a microwave-safe dish, add a splash of milk, cover, and heat in 30-second intervals, stirring in between until heated through.
You can substitute the cavatappi pasta with other types like elbow macaroni or penne.
Nutrition
Serving: 1 | Calories: 1136cal | Carbohydrates: 75g | Protein: 52g | Fat: 69g | Saturated Fat: 39g | Cholesterol: 194mg | Sodium: 1832mg | Sugar: 8g | Fiber: 3g | Calcium: 1142mg | Iron: 2mg