Five Cheese Baked Mac & Cheese Recipe
Introduction
This Five Cheese Baked Mac & Cheese is a creamy, comforting dish loaded with a rich blend of cheeses. Baked until golden and bubbly, it’s perfect for family dinners or special occasions where you want something indulgent yet simple to make.
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded gouda cheese
- 1 cup grated parmesan cheese
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
- Step 3: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the flour and cook, stirring, until the mixture turns lightly golden.
- Step 4: Slowly whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens.
- Step 5: Add salt, black pepper, garlic powder, and onion powder to the sauce, then stir in all the cheeses except the parmesan until melted and smooth.
- Step 6: Combine the cooked macaroni with the cheese sauce, stirring until the pasta is fully coated.
- Step 7: Pour the mac and cheese mixture into a greased baking dish.
- Step 8: Mix the panko breadcrumbs with melted butter and sprinkle over the top for a crispy crust.
- Step 9: Bake in the preheated oven for 20 to 25 minutes, or until the top is bubbly and golden brown. Let it rest for a few minutes before serving.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
- Use gluten-free pasta and a gluten-free flour blend to make this recipe gluten-free.
- Swap gouda for gruyere or fontina for a different cheesy twist.
- To make it even creamier, stir in a bit of cream cheese or mascarpone along with the shredded cheeses.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this recipe?
Yes, any short pasta like shells, rotini, or penne will work well. Just be sure to cook it al dente before mixing with the cheese sauce.
Can I prepare this dish ahead of time?
Absolutely. Assemble the mac and cheese in the baking dish, cover, and refrigerate overnight. Bake just before serving, adding a few extra minutes if baking cold from the fridge.
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Five Cheese Baked Mac & Cheese Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Five Cheese Baked Mac & Cheese recipe combines a rich blend of sharp cheddar, mild cheddar, mozzarella, gouda, and parmesan cheeses with creamy milk and heavy cream sauce. The elbow macaroni is cooked al dente, coated in a luscious cheese sauce, then baked until bubbly and golden with a crispy panko breadcrumb topping. Perfect as a comforting main or side dish, this classic American casserole promises cheesy indulgence with every bite.
Ingredients
Pasta
- 16 ounces elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded gouda cheese
- 1 cup grated parmesan cheese
Topping
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions, usually about 7-8 minutes. Drain the pasta and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for a minute or two until the mixture is lightly golden, forming a roux. Slowly whisk in the milk and heavy cream, stirring continuously to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon. Season with salt, black pepper, garlic powder, and onion powder. Remove from heat and stir in the shredded sharp cheddar, mild cheddar, mozzarella, gouda, and Parmesan cheeses until fully melted and smooth.
- Combine Macaroni and Sauce: Add the cooked macaroni to the cheese sauce and stir well to evenly coat all the pasta with the sauce.
- Prepare for Baking: Pour the mac and cheese mixture into a greased baking dish. In a small bowl, combine the panko breadcrumbs with melted butter and sprinkle this mixture evenly over the top of the macaroni.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes until the cheese is bubbly and the breadcrumb topping turns golden brown and crisp.
- Rest and Serve: Remove the baked mac and cheese from the oven and let it rest for a few minutes before serving. This allows the sauce to thicken slightly for the best serving texture.
Notes
- For extra crispiness, broil the mac and cheese for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- You can substitute whole milk with 2% milk for a lighter version, but the sauce will be slightly less rich.
- Adding a pinch of smoked paprika or cayenne pepper can add a subtle kick to the cheese sauce.
- Use freshly grated cheeses for best melting quality and flavor.
- This dish reheats well in the oven or microwave; add a splash of milk when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac and cheese, five cheese mac and cheese, comfort food, cheesy pasta casserole
