Five Cheese Baked Mac & Cheese Recipe
Introduction
This Five Cheese Baked Mac & Cheese is the ultimate comfort food, combining a rich blend of cheeses with a creamy sauce and a crispy breadcrumb topping. Perfect for family dinners or special occasions, this dish delivers cheesy goodness in every bite.
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 the oven to 350°F (175°C).
- Step 2: Cook the 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 butter. Whisk in the flour and cook until lightly golden.
- Step 4: Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
- Step 5: Add salt, black pepper, garlic powder, and onion powder. Stir in all the shredded cheeses until melted and smooth.
- Step 6: Add the cooked macaroni to the cheese sauce, stirring to coat completely.
- Step 7: Pour the mac and cheese into a greased baking dish. Combine panko breadcrumbs with melted butter and sprinkle on top if desired.
- Step 8: Bake for 20–25 minutes until bubbly and golden on top. Let rest for a few minutes before serving.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the cheese sauce.
- Swap gouda for gruyere or fontina for a slightly different cheesy profile.
- Use gluten-free pasta and flour if you want a gluten-free version.
- For a crunchy topping, mix some extra parmesan with the panko breadcrumbs.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in short intervals, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta for this recipe?
Yes, you can substitute elbow macaroni with other pasta shapes like shells, rotini, or penne. Just adjust the cooking time according to the pasta’s package instructions.
How can I make this recipe ahead of time?
Prepare the mac and cheese up to pouring it into the baking dish. Cover and refrigerate overnight. When ready, add the breadcrumb topping and bake as directed, adding a few extra minutes if baking cold.
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Five Cheese Baked Mac & Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Five Cheese Baked Mac & Cheese is a rich and creamy comfort food classic, featuring a blend of sharp cheddar, mild cheddar, mozzarella, gouda, and parmesan cheeses. Pasta is cooked al dente and coated in a smooth, cheesy béchamel sauce, then baked with a crispy buttery panko breadcrumb topping until bubbly and golden. Perfect for a cozy family dinner or special occasion.
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: Boil a large pot of salted water and cook the elbow macaroni until al dente, about 7-8 minutes. Drain the pasta well and set aside.
- Make the cheese sauce: In a large saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Whisk in the ¼ cup of all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden. Slowly whisk in 3 cups of whole milk and 1 cup of heavy cream, stirring constantly until the sauce thickens to a creamy consistency. Add 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder, mixing well.
- Melt the cheeses: Gradually stir in all the cheeses—1 cup sharp cheddar, 1 cup mild cheddar, 1 cup mozzarella, 1 cup gouda, and 1 cup parmesan—until completely melted and smooth, creating a rich cheese sauce.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring gently to coat every piece evenly with the cheesy béchamel.
- Prepare breadcrumb topping: In a small bowl, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter to make a crispy topping.
- Assemble and bake: Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle the buttery panko breadcrumb mixture on top. Bake in the preheated oven for 20 to 25 minutes, or until the top is bubbly and golden brown.
- Rest and serve: Remove from the oven and let rest for 5 minutes to set before serving. Enjoy your creamy, cheesy baked mac and cheese!
Notes
- Use freshly shredded cheese for best melting and flavor.
- You can substitute gouda with other melting cheeses like fontina or gruyere if preferred.
- For a crunchier topping, broil for the last 2-3 minutes but watch closely to prevent burning.
- The recipe can be doubled to serve a larger crowd, just use a bigger baking dish and adjust cooking times accordingly.
- Prep the cheese sauce and pasta ahead of time; assemble and bake right before serving for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac and cheese, five cheese mac and cheese, comfort food, cheesy pasta, homemade mac and cheese
