Name: 5 Cheese Crack and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound (450 g) elbow macaroni; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1 cup shredded gouda cheese; 1 cup grated Parmesan cheese; 8 ounces (225 g) cream cheese, softened; ½ cup unsalted butter; 1 cup whole milk; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon salt

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A decadent, ultra-cheesy twist on classic macaroni and cheese that’s sure to satisfy any comfort-food craving. Rich, warm and bubbling with melted cheese, this dish is perfect for cozy dinners, gatherings, or whenever you’re in the mood for something indulgent.

Why You’ll Love This Recipe

It’s loaded with five different cheeses, giving a deep and complex flavor profile (sharpness, creaminess, meltiness).
The texture is creamy and comforting, with that nostalgic “mac and cheese” feel taken to the next level.
It works as a hearty main dish or a substantial side that will impress.
The recipe is flexible — you can swap cheeses, add mix-ins, or bake it or serve stovetop.
Leftovers reheat well, and you can make it ahead of time for ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound (about 450 g) elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded gouda cheese
1 cup grated Parmesan cheese
8 ounces (about 225 g) cream cheese, softened
½ cup unsalted butter
1 cup whole milk
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt

Directions

Preheat your oven to 350 °F (175 °C).
Cook the elbow macaroni in salted boiling water according to the package instructions until al dente, then drain and set aside.
In a large saucepan over medium heat, melt the butter. Add the softened cream cheese and stir until it becomes smooth.
Gradually whisk in the milk, garlic powder, salt and black pepper until heated and well combined.
Add in the shredded cheddar, mozzarella, gouda and Parmesan cheeses. Stir until the sauce is smooth and all cheeses are melted.
Add the drained macaroni into the cheese sauce and mix thoroughly so every piece of pasta is coated.
Transfer the mac-and-cheese mixture into a greased 9 × 13-inch (or similar) baking dish.
Bake in the preheated oven for approximately 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let it rest for a few minutes before serving.

Servings and timing

This recipe yields approximately 8 servings.
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Spicy twist: Add chopped jalapeños or a dash of cayenne pepper for heat.
Crunchy topping: Sprinkle breadcrumbs or crushed crackers on top before baking for added texture.
Smoky version: Use smoked gouda or smoked cheddar to introduce a subtle smoky flavor.
Veggie-packed: Stir in sautéed broccoli, spinach, mushrooms or red peppers for extra color and nutrition.
Pasta swap: Use penne, fusilli, rigatoni or cavatappi instead of elbow macaroni to change the shape and texture.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze the baked dish (or unbaked prepared dish) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Oven method: cover with foil and bake at 350 °F (175 °C) for 15-20 minutes until heated through. Microwave method: place portion in microwave-safe container, add a splash of milk, heat 1-2 minutes and stir halfway through.

FAQs

What cheeses work best for this dish?

For best results, choose a mix: a sharp cheddar for flavor punch, mozzarella for stretch/melt, gouda or gruyère for creaminess, Parmesan for nuttiness, and cream cheese for richness and texture.

Can I skip the bake and serve this stovetop only?

Yes — after mixing the cooked pasta with the cheese sauce, you can skip the oven step and serve immediately for a quicker dish.

My sauce turned grainy or separated — what happened?

This can happen if the cheese was overheated or added too quickly, or if pre-shredded cheese (which often has anti-caking agents) was used. To avoid this, shred cheese fresh and melt gently.

Can I make this ahead of time?

Absolutely. You can assemble it, but hold off on baking until ready. Store covered in the fridge, then bake when needed.

What’s the best pasta shape for this?

Elbow macaroni works well, but you can use penne, ziti, fusilli, cavatappi or other tubular/shaped pastas that hold the sauce.

How do I add protein (e.g., chicken or sausage)?

You can stir in cooked shredded chicken or sausage after mixing in the sauce but before baking. Adjust seasoning accordingly.

Is it possible to make it vegetarian?

Yes — this recipe is already vegetarian (no meat). To add veggie protein, you could stir in cooked lentils or chickpeas.

How do I make the top extra golden and crispy?

Before baking, sprinkle a handful of breadcrumbs mixed with melted butter or extra cheese on top for a crusty finish.

Can I lighten this recipe to reduce calories?

You could use part-skim milk instead of whole milk, reduce the cream cheese, or use fewer cheeses, but note this will change the richness and texture.

My leftovers seem dry when reheated — how do I keep them creamy?

When reheating, add a splash of milk or cream before heating to loosen the sauce and stir well so moisture redistributes.

Conclusion

This 5 Cheese Crack and Cheese is a cheese-lover’s dream: creamy, decadent, and comforting. With its rich sauce, gooey cheese and comforting texture, it’s perfect as a main dish or a standout side. Whether you’re feeding a crowd or simply treating yourself, this recipe hits all the right notes. Enjoy making it your own and digging into every delicious bite.