Four Cheese Mac and Cheese

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time




Pasta and Sauce
  • 1 pound dry noodles (elbow, shell, bow-tie)
  • 10 ounces pepper-jack cheese, grated
  • 10 ounces cheddar cheese, grated
  • 10 ounces American cheese (roughly 16 slices)
  • 3 cups heavy whipping cream
  • 1 Tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 cups Panko breadcrumb
  • 1 cup Parmesan, grated
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon dry parsley
  • 4 Tablespoons melted butter


Preheat Wolf Oven by selecting Convection Mode and setting to 350°F. Place rack in position 5. Grease 9"x13" baking dish.

In a stock pot, bring mildly salted water to a boil and cook your pasta per packaging recommendation, then strain and reserve in baking dish.

While cooking noodles, start cheese sauce by adding cream to a medium saucepan and bring to a simmer. Once simmering, add cheese, one handful at a time, while whisking, to make sure it does not stick to the bottom of the pan. Once all of the cheese has melted, take off the heat and add salt and pepper. Pour over noodles in baking dish.

For the topping, combine breadcrumbs, Parmesan, onion powder, garlic powder, parsley, and melted butter, Mix well. Spread over the mac and cheese mixture evenly.

Cover dish with aluminum foil and place in oven. Set timer for 30 minutes.

After 30 minutes, uncover and bake for an additional 15 minutes to crisp the topping.