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Five Cheese Baked Mac & Cheese

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A rich and indulgent baked macaroni and cheese dish made with five flavorful cheeses, delivering a creamy interior and a golden, crispy topping.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 to 10 servings

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to make a roux.
  4. Gradually whisk in the milk until smooth and slightly thickened.
  5. Stir in the black pepper, garlic powder, onion powder, and paprika.
  6. Add the cheeses (reserving 1 cup of cheddar and ¼ cup of parmesan for topping) and stir until melted and smooth.
  7. Add the cooked macaroni into the cheese sauce and stir until evenly coated.
  8. Pour the mixture into a greased 9×13-inch baking dish.
  9. Sprinkle the reserved cheese on top. If using, mix breadcrumbs with a little melted butter and spread over the top.
  10. Bake for 30 minutes covered with foil, then remove the foil and bake another 10–15 minutes until the top is golden and bubbly.
  11. Let it rest for 10 minutes before serving.

Notes

  • Shred your own cheese for the smoothest melt and best flavor.
  • Add a pinch of mustard powder or cayenne pepper for extra depth.
  • Use crushed crackers instead of breadcrumbs for a different texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat with a splash of milk to restore creaminess.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 520
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 85mg

Find it online: https://cooksplash.com/five-cheese-baked-mac-cheese/