Are you ready for the Super Bowl? This will be the first time in several years that I won’t be around for Super Bowl, which is very strange for me… and possibly even stranger for Toby. He’s going to have to order some pizza and wings, I guess, or make his own bourbon chili, pulled pork, beer-braised carnitas nachos, or Southwestern pulled beef. And I’m guessing there won’t be any team-themed cookies (unless I have time to make some before I leave).

But I do have a suggestion for your football viewing pleasure — and it works whether you’re heading to a potluck or hosting the hooligans at home.

Like most delicious things, it involves a lot of cheese. Four kinds, in fact. And, of course, macaroni.

It also can work with fancy foods or not-so-fancy foods, for grown-ups or kids. No matter what the situation, it’s rich, cheesy and wicked delicious. And the panko bread crumbs add just the right amount of crunch without too much bread crumb-iness.

I apologize for not taking more photos — my mom actually made this while we were both cooking all sorts of things for Christmas dinner. But you shouldn’t have too much trouble putting it together: it’s just grate, boil, stir and bake. Enjoy!

Four cheese macaroni and cheese (Serves 6-8, adapted from Barefoot Contessa)
10 ounces Gruyere cheese
8 ounces extra-sharp Cheddar cheese
4-6 ounces Fontina cheese
1 pound elbow macaroni or cavatappi (spirals)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 cup Parmesan cheese
1 1/2 cups Panko (Japanese bread crumbs)

Grate the cheese and set aside. Preheat the oven to 375 F.

Pour water into a large pot and bring to a boil, then add the macaroni and cook for 6 to 8 minutes (you want to undercook it just a bit). Drain the pasta.

While the pasta is cooking, heat the milk in a small saucepan over medium heat, but don’t let it boil. In a large pot or Dutch oven, melt 6 tablespoons of the butter over low heat, then whisk in the flour. Keep cooking and whisking for about two minutes, until the mixture thickens and starts turning golden.

Keep whisking as you slowly pour the hot milk into the butter-flour mixture. Cook (and whisk) for another few minutes, until the mixture thickens.

Take the milk mixture off the heat and stir in the grated Gruyere, Cheddar, Fontina, salt, pepper and nutmeg. Stir in the cooked macaroni, then pour the whole mixture into a large baking dish (unless you already have it in a Dutch oven).

Melt the remaining 2 tablespoons of butter and stir it together with the panko bread crumbs. Sprinkle the Parmesan cheese and buttery bread crumbs over the top of the macaroni.

Bake for 30 to 35 minutes, or until the macaroni and cheese is bubbly and golden brown on top.

(Note: You can assemble the whole thing, minus the topping, up to a day ahead of time. Just cover it and keep it in the refrigerator until you’re ready to bake and serve.)