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
- 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. - 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). - 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
- Melt the Butter:
In the same pot used for pasta, melt 6 tablespoons of butter over medium heat. - Mix the Milk and Egg:
In a separate bowl, whisk together 2 cans of evaporated milk and 1 large egg until fully blended. - Combine and Heat:
Slowly pour the milk mixture into the melted butter, whisking constantly to avoid curdling. - Season the Sauce:
Add seasoned salt, garlic powder, onion powder, ground mustard, smoked paprika, black pepper, and optional cayenne pepper. Stir well. - 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
- Mix the Pasta and Sauce:
Add the cooked macaroni directly into the cheese sauce. Gently fold until all the noodles are evenly coated. - 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
- Preheat the Oven:
Set your oven to 350°F (175°C). - Prepare the Baking Dish:
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - Assemble:
Pour the cheesy pasta mixture into the dish and smooth the top with a spatula. - Add the Topping:
Mix the reserved ½ cups of cheddar, gouda, gruyère, and colby jack together in a bowl. Sprinkle evenly across the top. - 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. - Bake Uncovered:
Remove the foil and continue baking for another 15 minutes, or until the top is golden, bubbly, and lightly crisped. - 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.
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
- 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. - Use Evaporated Milk, Not Regular:
Evaporated milk gives the sauce body and prevents curdling — it’s the secret to extra creaminess. - Don’t Overbake:
Too long in the oven can dry out the sauce. The goal is a slightly firm top with a creamy center. - 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).
- 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.