Five Cheese Baked Mac & Cheese Recipe
Introduction
Indulge in the ultimate comfort food with this Five Cheese Baked Mac & Cheese recipe. Creamy, cheesy, and perfectly baked with a golden breadcrumb topping, it’s a crowd-pleaser that’s simple to make at home.
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. Drain and set aside.
- Step 3: In a large saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Whisk in the flour and cook until it turns lightly golden, about 1-2 minutes.
- Step 4: Slowly add the whole milk and heavy cream while whisking constantly. Continue to stir until the mixture thickens into a creamy sauce.
- Step 5: Stir in salt, black pepper, garlic powder, and onion powder. Then add all the shredded and grated cheeses and stir until completely melted and smooth.
- Step 6: Combine the cooked macaroni with the cheese sauce, stirring to fully coat the pasta.
- Step 7: Pour the mac and cheese into a greased baking dish. Mix the panko breadcrumbs with the melted butter and sprinkle evenly over the top.
- Step 8: Bake for 20–25 minutes, or until the top is bubbly and golden brown. Allow to rest for a few minutes before serving.
Tips & Variations
- For extra crispiness on top, broil the mac and cheese for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Substitute gouda with fontina or Monterey Jack for a different cheese profile.
- Add cooked bacon or caramelized onions to the cheese sauce for additional flavor.
- Use gluten-free flour and pasta to make this dish gluten-free.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture. Microwaving is quicker but may cause the sauce to separate slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, while elbow macaroni is traditional, you can substitute with penne, shells, or cavatappi—just adjust the cooking time to ensure they remain al dente.
How do I make this recipe ahead of time?
You can prepare the mac and cheese up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, sprinkle the breadcrumb topping and bake as directed.
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Five Cheese Baked Mac & Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This indulgent Five Cheese Baked Mac & Cheese recipe delivers a creamy, cheesy pasta dish with a blend of five cheeses baked to perfection with a crispy breadcrumb topping. Perfect for a comforting family meal or special occasion, it combines elbow macaroni with a rich cheese sauce made from sharp cheddar, mild cheddar, mozzarella, gouda, and parmesan cheeses, baked until golden and bubbly.
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 later.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 7-8 minutes. Drain well and set aside.
- Prepare the cheese sauce: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in ¼ cup of all-purpose flour and cook, stirring constantly, until the mixture is lightly golden, about 2 minutes. Slowly pour in 3 cups of whole milk and 1 cup of heavy cream while whisking to avoid lumps. Continue stirring until the sauce thickens, about 5-7 minutes. Season with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Remove from heat and stir in the five cheeses—1 cup shredded sharp cheddar, 1 cup shredded mild cheddar, 1 cup shredded mozzarella, 1 cup shredded gouda, and 1 cup grated parmesan—until fully melted and smooth.
- Combine macaroni and cheese sauce: Add the drained macaroni to the cheese sauce and stir thoroughly to coat every piece with the creamy sauce.
- Prepare breadcrumb topping: In a small bowl, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter until the crumbs are evenly coated.
- Assemble and bake: Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the cheese is bubbly.
- Rest and serve: Remove from the oven and let the baked mac and cheese rest for 5 minutes to set before serving.
Notes
- For a crispier topping, broil the mac and cheese for 1-2 minutes at the end of baking, watching closely to prevent burning.
- Use freshly grated cheeses for better melting and flavor.
- Feel free to add cooked bacon, sautéed onions, or herbs for extra flavor.
- To make ahead, prepare through the combine step and refrigerate, then bake just before serving, adding extra baking time if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, five cheese macaroni, creamy mac and cheese, cheese pasta bake, comfort food
