Ozzy Four Cheese Macaroni

This is the four cheese baked macaroni you make when you want maximum cheese pull and a properly bronzed top. Each cheese earns its keep: provolone melts into the bechamel for body, sharp cheddar brings the bite, diced mozzarella creates those long stringy pulls when you serve it, and parmesan crisps up on top under a dusting of paprika.

The foundation is a classic roux. Butter and flour cook together for a minute, then milk goes in slowly while you whisk to keep it smooth. Skip the rush and you’ll get lumps. The dry mustard is the secret weapon here, just one teaspoon, but it sharpens the cheese flavor without adding mustard taste.

Building it in stages matters. The provolone and cheddar melt into the warm bechamel off the heat so they don’t break. The mozzarella gets folded into the macaroni separately, giving you those pockets of stretchy cheese throughout. Parmesan goes on top last, where its lower moisture content lets it brown into a savory crust.

Bake until bubbly at the edges and golden across the top, about 30 to 40 minutes.

Pro Tips

• Cook the macaroni a minute shy of al dente; it finishes cooking in the oven and stays toothsome instead of mushy.
• Shred your own cheese from blocks; pre-shredded bags contain anti-caking starches that prevent smooth melting.
• Let the casserole rest 10 minutes after baking so the sauce sets up; cutting too soon means soupy portions.
• Add a splash more milk if the sauce thickens too fast on the stove; it should coat a spoon but still flow.

Variations

• Stir 4 ounces of cooked, crumbled bacon or diced ham into the macaroni before baking for a meaty version.
• Add a layer of sliced tomatoes between the macaroni and the parmesan top for a Southern-style mac.
• Swap one cup of the milk for half-and-half to get a richer, creamier sauce that’s closer to restaurant style.