Five Cheese Baked Mac & Cheese Recipe
Introduction
Indulge in the rich, creamy comfort of Five Cheese Baked Mac & Cheese. This recipe combines a luscious blend of five cheeses baked to bubbly, golden perfection—perfect for family dinners or special occasions.
Ingredients
- 1 lb large elbow macaroni
- 1½ tablespoons kosher salt (for boiling pasta water)
- 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)
- 2 cups extra sharp cheddar cheese
- 2 cups American cheese or Velveeta
- 2 cups smoked gouda
- 2 cups smoked gruyère
- 2 cups colby jack
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Bring a large pot of water to a boil, add the kosher salt, and cook the macaroni until al dente. Drain and set aside.
- Step 3: In the same pot, melt the butter over medium heat.
- Step 4: Whisk the egg and evaporated milk into the melted butter until the mixture is smooth.
- Step 5: Stir in seasoned salt, granulated garlic, onion powder, ground mustard, smoked paprika, black pepper, and cayenne pepper if using.
- Step 6: Gradually add all the shredded cheeses, stirring continuously until fully melted and creamy.
- Step 7: Add the cooked macaroni to the cheese sauce and mix until every piece is well coated.
- Step 8: Transfer the cheesy macaroni to a baking dish and bake for 20-25 minutes until the top is bubbly and golden brown.
- Step 9: Remove from oven and let it rest for 5 minutes before serving to allow the sauce to set.
Tips & Variations
- For extra crunch, sprinkle breadcrumbs on top before baking.
- Substitute evaporated milk with whole milk for a lighter sauce.
- Add cooked bacon or sautéed mushrooms for additional flavor and texture.
- Use gluten-free pasta to accommodate dietary restrictions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to avoid drying out. This dish does not freeze well because of the cheese sauce texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of cheese?
Yes, feel free to experiment with cheeses you have on hand, but for best results, use a mix of sharp and creamy cheeses to balance flavor and meltability.
How do I know when the mac and cheese is done baking?
Look for a bubbly surface with golden brown edges. The cheese sauce should be thick and creamy when you insert a fork or spoon.
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Five Cheese Baked Mac & Cheese Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Five Cheese Baked Mac & Cheese recipe is a decadent and creamy take on the classic comfort food. Featuring a blend of sharp cheddar, American cheese, smoked gouda, smoked gruyère, and colby jack, combined with a flavorful spiced cheese sauce, it’s baked to a bubbly golden perfection that’s perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 lb large elbow macaroni
- 1½ tablespoons kosher salt (for boiling pasta water)
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
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups American cheese or Velveeta, shredded
- 2 cups smoked gouda, shredded
- 2 cups smoked gruyère, shredded
- 2 cups colby jack, shredded
Instructions
- Preheat the Oven: Preheat your oven to 375°F to prepare for baking the mac and cheese to a bubbly golden finish.
- Cook the Macaroni: Bring a large pot of salted water to a boil using 1½ tablespoons kosher salt. Cook the large elbow macaroni until al dente, then drain and set aside.
- Melt Butter: In a large pot over medium heat, melt 6 tablespoons of unsalted butter to create the base for the cheese sauce.
- Combine Egg and Milk: Whisk in one large egg and two cans (24 oz total) of evaporated milk with the melted butter until the mixture is smooth and well integrated.
- Add Seasonings: Stir in 1 teaspoon each of seasoned salt, granulated garlic, granulated onion powder, and ground mustard. Then add ½ teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper if you desire a spicy kick.
- Incorporate Cheeses: Gradually add the shredded cheeses—2 cups extra sharp cheddar, 2 cups American cheese or Velveeta, 2 cups smoked gouda, 2 cups smoked gruyère, and 2 cups colby jack—stirring constantly until all cheeses melt fully and the sauce becomes creamy.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce, ensuring every piece is evenly coated with the cheesy mixture.
- Bake to Perfection: Transfer the mac and cheese mixture into a baking dish and bake in the preheated oven for 20 to 25 minutes until the dish is bubbly and the top is golden brown.
- Rest Before Serving: Remove the dish from the oven and let it rest for 5 minutes to set before serving. This helps the sauce thicken slightly and enhances the flavors.
Notes
- You can use Velveeta or American cheese interchangeably for a smoother texture.
- For a spicier version, increase the cayenne pepper to taste or add a pinch of red pepper flakes.
- Make sure the macaroni is cooked al dente to avoid mushy pasta after baking.
- Use freshly shredded cheese rather than pre-shredded for better melting and creaminess.
- If you want a crispy topping, sprinkle panko breadcrumbs mixed with a little melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac and cheese, five cheese mac and cheese, comfort food, cheesy pasta, baked pasta casserole
