A rich, oven-baked macaroni and cheese that combines five incredible cheeses into one creamy, comforting dish. I love how the combination of sharp cheddar, mozzarella, smoked gouda, gruyère, and parmesan creates a velvety, gooey sauce that coats every piece of pasta perfectly. Baked until golden and bubbly, this recipe takes classic mac and cheese to a whole new level.
Why You’ll Love This Recipe
I love how this recipe delivers both creaminess and a satisfying crust. The five-cheese blend adds depth and complexity, the pasta holds on to the sauce beautifully, and the buttery topping gives that irresistible crunch. It’s perfect for family dinners, potlucks, or when I just want something indulgent and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb (450 g) large elbow macaroni
1½ tbsp kosher salt (for boiling water)
6 tbsp unsalted butter
2 tbsp all-purpose flour
3 cups whole milk (or half-and-half)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded smoked gouda cheese
1 cup shredded gruyère cheese
½ cup grated parmesan cheese
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
½ cup breadcrumbs or panko (optional for topping)
Directions
Preheat the oven to 350°F (175°C).
Bring a large pot of water to a boil and add the kosher salt. Cook the macaroni until just shy of al dente, about 8–10 minutes. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to make a roux.
Gradually whisk in the milk until smooth and slightly thickened.
Stir in the black pepper, garlic powder, onion powder, and paprika.
Add the cheeses (reserving 1 cup of cheddar and ¼ cup of parmesan for topping) and stir until melted and smooth.
Add the cooked macaroni into the cheese sauce and stir until evenly coated.
Pour the mixture into a greased 9×13-inch baking dish.
Sprinkle the reserved cheese on top. If using, mix breadcrumbs with a little melted butter and spread over the top.
Bake for 30 minutes covered with foil, then remove the foil and bake another 10–15 minutes until the top is golden and bubbly.
Let it rest for 10 minutes before serving.
Servings and Timing
This recipe makes about 8 to 10 servings.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Variations
Replace gruyère with fontina or asiago for a different flavor profile.
Use other pasta shapes like penne, cavatappi, or shells for a twist.
Add a touch of mustard powder or cayenne pepper for a subtle kick.
Use crushed crackers instead of breadcrumbs for a different topping texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I stir in a splash of milk to bring back the creaminess. I reheat in the oven at 325°F until warm or in the microwave in 30-second intervals, stirring between each.
FAQs
What type of pasta works best?
I prefer large elbow macaroni because it holds the cheese sauce perfectly, but penne, shells, or cavatappi also work well.
Can I use pre-shredded cheese?
I avoid pre-shredded cheese because it contains anti-caking agents that prevent smooth melting. I always shred my own for the best texture.
Can I skip baking and serve it from the stovetop?
Yes, it will still be creamy and delicious. However, I like baking it for that golden, crispy top—it adds amazing flavor and texture.
How do I prevent the pasta from getting mushy?
I always cook it just until al dente, so it finishes cooking perfectly in the oven without becoming soft or overdone.
Can I make this dairy-free?
Yes, I can substitute with plant-based milk and dairy-free cheeses that melt well, adjusting seasonings for taste.
Conclusion
This Five Cheese Baked Mac & Cheese is the ultimate comfort dish I always come back to. The rich, creamy sauce, the perfect blend of cheeses, and the golden baked crust make it irresistible every single time. It’s a warm, satisfying meal that brings comfort and joy to any table—simple, delicious, and always a crowd-pleaser.
