Ultimate Five Cheese Baked Mac & Cheese

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Creamy, golden, cheesy goodness in every bite — the perfect comfort food classic made gourmet.

Mac and Cheese: A Love Story in Every Scoop

Few dishes spark joy like a bubbling tray of homemade baked macaroni and cheese. It’s nostalgic, indulgent, and incredibly satisfying. Whether you’re serving it as a show-stopping side at a holiday dinner or enjoying it as the main event on a weeknight, mac and cheese is always a win.

What takes this mac and cheese over the top? Five glorious cheeses. We’re talking cheddar, gouda, gruyère, American (or Velveeta), and colby jack. Together, they create a rich, velvety sauce that hugs every curve of the pasta.

This recipe walks you through every delicious stage, with expert tips for making it foolproof. Prepare to impress guests, satisfy your family, or just treat yourself to one of the most beloved comfort foods in the culinary universe.

Ingredients (US Cup Measures)

For the Pasta

  • 1 lb large elbow macaroni

  • 1½ tablespoons kosher salt (for boiling pasta water)

For the Cheese Sauce

  • 6 tablespoons unsalted butter

  • 1 large egg

  • 2 (12 oz) cans evaporated milk

  • 1 teaspoon seasoned salt

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion powder

  • 1 teaspoon ground mustard

  • ½ teaspoon smoked paprika

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon cayenne pepper (optional, for a kick)

Cheeses (shredded)

  • 2 cups extra sharp cheddar cheese

  • 2 cups American cheese or Velveeta

  • 2 cups smoked gouda

  • 2 cups smoked gruyère

  • 2 cups colby jack

Reserve ½ cup of each cheese (except American/Velveeta) for the topping before baking.

Prep and Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour

  • Servings: 8 generous portions

  • Calories per Serving: approximately 650 kcal

Step-by-Step Instructions

Stage 1: Cook the Pasta

  1. Fill a large pot with water and bring it to a rolling boil. Add 1½ tablespoons of kosher salt to the water to flavor the pasta.

  2. Add 1 lb of large elbow macaroni. Stir occasionally to prevent sticking. Cook for 10 minutes until just shy of al dente.

  3. Drain the pasta but do not rinse. Keep it warm and starchy to better absorb the sauce. Set aside.

Stage 2: Make the Cheese Sauce

  1. In the same pot used for pasta, melt 6 tablespoons of unsalted butter over medium heat.

  2. In a separate bowl, whisk together 2 cans of evaporated milk and 1 large egg until smooth.

  3. Slowly pour the milk mixture into the melted butter while whisking continuously to avoid curdling.

  4. Add seasonings: seasoned salt, garlic powder, onion powder, ground mustard, paprika, black pepper, and optional cayenne. Stir to combine well.

  5. Add the cheeses (excluding reserved toppings): cheddar, American/Velveeta, gouda, gruyère, and colby jack. Stir constantly until fully melted and creamy.

Stage 3: Combine Pasta and Sauce

  1. Gently fold in the macaroni until all noodles are thoroughly coated with cheese sauce.

  2. Taste and adjust seasoning as needed. Add more salt, pepper, or spice depending on preference.

Stage 4: Assemble and Bake

  1. Preheat the oven to 350°F (175°C).

  2. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

  3. Pour the mac and cheese into the baking dish and smooth the surface evenly.

  4. Combine the reserved ½ cups of shredded cheddar, gouda, gruyère, and colby jack in a small bowl. Sprinkle this evenly over the top.

  5. Cover the baking dish with aluminum foil and bake for 30 minutes to allow the dish to set.

  6. Remove foil and bake uncovered for another 15 minutes, or until the top is golden and bubbly.

  7. Allow the mac and cheese to rest for 10 minutes before serving.

Pro Tips for Mac and Cheese Mastery

Choose Quality Cheese

Grate your cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.

Don’t Overcook the Pasta

Slightly undercooked pasta will absorb more cheese sauce and maintain its texture during baking.

Adjust the Heat

Prefer it spicy? Add more cayenne or a splash of hot sauce to the cheese sauce.

Add a Smoky Twist

Use more smoked cheeses or a pinch of chipotle powder for deep smoky flavor.

Make It a Main Dish

Add proteins like crispy bacon, shredded chicken, or cooked ground beef to make it heartier.

Customization Ideas

Cheese Substitutions

  • Replace gouda with smoked provolone.

  • Swap gruyère with havarti or fontina.

  • Add a few tablespoons of cream cheese for extra creaminess.

Add Vegetables

  • Stir in sautéed mushrooms, caramelized onions, or steamed broccoli for extra texture and flavor.

Crispy Topping Variation

  • Combine 1 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top before baking for a golden crust.

Storage and Reheating

To Store

Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

To Freeze

Prepare and assemble the mac and cheese, then freeze before baking. Freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

To Reheat

Reheat covered in the oven at 300°F for 15–20 minutes. Add a splash of milk to rehydrate the cheese sauce if reheating in the microwave.

Nutritional Information (Approximate per Serving)

  • Calories: 650 kcal

  • Protein: 24g

  • Carbohydrates: 38g

  • Fat: 45g

  • Saturated Fat: 25g

  • Sodium: 880mg

  • Calcium: 500mg

  • Fiber: 1g

  • Sugar: 5g

Final Thoughts

This Five Cheese Baked Mac and Cheese takes the comforting classic to the next level. With its rich, creamy interior and crispy golden top, every bite is a perfect balance of texture and taste. It’s versatile enough for weeknight dinners, potlucks, holiday feasts, and everything in between.

The combination of five cheeses offers both bold flavor and creamy consistency. It’s a dish you’ll want to return to again and again, whether for entertaining or just feeding your craving for something warm and satisfying.

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