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Five Cheese Baked Mac & Cheese

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This Five Cheese Baked Mac & Cheese is a soul-warming, ultra-creamy comfort dish that perfectly balances gooey richness, smoky flavor, and a golden-baked crust. It’s made with a decadent blend of cheddar, American, gouda, gruyère, and colby jack, all melted into a velvety sauce that clings beautifully to tender macaroni. The result is a baked masterpiece that’s equal parts creamy, smoky, and cheesy — a dish that feels indulgent and nostalgic all at once.

Below, you’ll find everything you need — from precise steps to expert tips — for creating mac and cheese that’s irresistibly rich and deeply satisfying.

Ingredients

For the Pasta

  • 1 lb large elbow macaroni
  • 1½ tablespoons kosher salt (for boiling pasta water)

For the Cheese Sauce

  • 6 tablespoons unsalted butter
  • 1 large egg
  • 2 (12 oz) cans evaporated milk
  • 1 teaspoon seasoned salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion powder
  • 1 teaspoon ground mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper (optional, for subtle heat)

Cheeses (Shredded)

  • 2 cups extra sharp cheddar cheese
  • 2 cups American cheese or Velveeta (for creaminess)
  • 2 cups smoked gouda
  • 2 cups smoked gruyère
  • 2 cups colby jack

Reserve ½ cup of each cheese (except American/Velveeta) for the topping before baking.

Prep and Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 8 generous portions
  • Calories: Approximately 650 kcal per serving

Step-by-Step Instructions

Stage 1: Cook the Pasta

  1. Boil the Water:
    Bring a large pot of water to a full, rolling boil. Add 1½ tablespoons of kosher salt — this flavors the pasta from the inside.
  2. Cook the Pasta:
    Add 1 pound of elbow macaroni and cook for about 10 minutes, until it’s just shy of al dente (slightly firm in the center).
  3. Drain but Don’t Rinse:
    Drain the pasta and set it aside.
    Tip: Don’t rinse your pasta — the starch helps the cheese sauce cling beautifully to every noodle.

Stage 2: Make the Cheese Sauce

  1. Melt the Butter:
    In the same pot used for pasta, melt 6 tablespoons of butter over medium heat.
  2. Mix the Milk and Egg:
    In a separate bowl, whisk together 2 cans of evaporated milk and 1 large egg until fully blended.
  3. Combine and Heat:
    Slowly pour the milk mixture into the melted butter, whisking constantly to avoid curdling.
  4. Season the Sauce:
    Add seasoned salt, garlic powder, onion powder, ground mustard, smoked paprika, black pepper, and optional cayenne pepper. Stir well.
  5. Add the Cheeses:
    Gradually add the shredded cheeses (except the reserved portions for topping):
  • Cheddar
  • American/Velveeta
  • Gouda
  • Gruyère
  • Colby Jack Stir until the sauce is smooth, silky, and rich. The Velveeta or American cheese ensures an ultra-creamy consistency, while the gouda and gruyère add depth and smokiness.

Stage 3: Combine Pasta and Sauce

  1. Mix the Pasta and Sauce:
    Add the cooked macaroni directly into the cheese sauce. Gently fold until all the noodles are evenly coated.
  2. Taste Test:
    Sample a small bite — adjust with extra salt, pepper, or paprika if desired.
    Tip: The seasoning should be slightly stronger than you think; the flavor mellows during baking.

Stage 4: Assemble and Bake

  1. Preheat the Oven:
    Set your oven to 350°F (175°C).
  2. Prepare the Baking Dish:
    Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  3. Assemble:
    Pour the cheesy pasta mixture into the dish and smooth the top with a spatula.
  4. Add the Topping:
    Mix the reserved ½ cups of cheddar, gouda, gruyère, and colby jack together in a bowl. Sprinkle evenly across the top.
  5. Bake Covered:
    Cover with aluminum foil and bake for 30 minutes — this allows the sauce to thicken slightly and the pasta to absorb all the flavor.
  6. Bake Uncovered:
    Remove the foil and continue baking for another 15 minutes, or until the top is golden, bubbly, and lightly crisped.
  7. Rest Before Serving:
    Let the dish sit for 10 minutes after baking. This short rest allows the sauce to settle and ensures clean, creamy slices when served.
See also  No-bake chocolate eclair

Serving Suggestions

  • Classic Style: Serve warm as the main dish — it’s rich and satisfying on its own.
  • Southern Style: Pair with fried chicken, collard greens, or BBQ ribs for a hearty meal.
  • Family Comfort: Add a side of roasted vegetables or a fresh green salad for balance.

Chef’s Tips for Perfect Mac & Cheese

  1. Grate Your Own Cheese:
    Pre-shredded cheese contains anti-caking agents that can prevent a smooth sauce. Always shred from the block for the best melt.
  2. Use Evaporated Milk, Not Regular:
    Evaporated milk gives the sauce body and prevents curdling — it’s the secret to extra creaminess.
  3. Don’t Overbake:
    Too long in the oven can dry out the sauce. The goal is a slightly firm top with a creamy center.
  4. Play with Flavor:
  • For extra depth, mix in a spoonful of Dijon mustard or Worcestershire sauce.
  • Add a pinch of nutmeg for a subtle warmth (especially good with gruyère).
  1. Make Ahead Option:
    Assemble up to a day in advance, cover, and refrigerate. Add an extra 10–15 minutes to the baking time when reheating from cold.

Variations

  • Lobster Mac & Cheese: Stir in chunks of cooked lobster or crab meat before baking for a luxurious twist.
  • Bacon Lovers’ Version: Add crispy bacon bits between the layers or sprinkle over the top.
  • Truffle Mac & Cheese: Drizzle with a touch of truffle oil before serving for a gourmet edge.
  • Spicy Kick: Stir in diced jalapeños or a dash of hot sauce to balance the richness.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in the oven at 325°F (160°C) for 15–20 minutes or microwave individual portions in 30-second bursts with a splash of milk to revive creaminess.
  • Freeze: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQs)

Q1: Can I use different cheeses?
Absolutely. You can substitute or mix cheeses like fontina, Monterey Jack, Havarti, or mozzarella — just keep a balance of sharp and melty varieties.

Q2: Why add an egg to mac and cheese?
The egg helps stabilize the sauce, giving it a custard-like creaminess after baking without making it dry or grainy.

Q3: Can I skip baking it?
Yes. If you prefer a stovetop version, skip the baking step entirely — just mix the cooked pasta with the sauce and serve immediately.

Q4: How do I make it extra crispy on top?
Sprinkle breadcrumbs mixed with melted butter and a bit of Parmesan before baking uncovered for a crunchy crust.

Q5: What can I use instead of evaporated milk?
You can substitute with a mix of 1½ cups heavy cream + ½ cup whole milk, though evaporated milk gives the most stable, creamy texture.

Final Thoughts

This Five Cheese Baked Mac & Cheese is comfort food perfection — creamy, smoky, cheesy, and baked to golden-brown bliss. Every forkful delivers a silky sauce that stretches and melts in perfect harmony, thanks to the five-cheese blend. Whether you’re making it for Sunday dinner, a potluck, or the holidays, this dish is guaranteed to steal the show and have everyone coming back for seconds.

It’s not just mac and cheese — it’s pure cheesy luxury in every bite.