A rich and creamy twist on the classic mac & cheese, this version delivers a luscious blend of five different cheeses baked to golden perfection, making it perfect for a cozy dinner or a special gathering.
Why You’ll Love This Recipe
Deeply satisfying and ultra-cheesy, thanks to the five-cheese blend.
The oven-baked finish gives a slightly crisp top and a warm, comforting flavor.
Perfect either as a main or as a hearty side—comfort food at its finest.
Easily serveable for a crowd, yet still works well for a more intimate meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb large elbow macaroni
1½ tbsp kosher salt (for boiling water)
6 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
12 oz evaporated milk (or substitute with 1½ cups whole milk)
4 large eggs, lightly beaten
1 tbsp seasoned salt
1½ tsp granulated garlic
1½ tsp granulated onion powder
1 tsp ground mustard
½ tsp paprika
¼ tsp cayenne pepper (optional, for a little kick)
8 oz sharp cheddar, freshly shredded
8 oz smoked gouda, shredded
6 oz gruyère, shredded
6 oz Colby-Jack, shredded
6 oz American cheese (or mild cheddar), shredded
Extra ½ cup each of gouda, gruyère, and Colby-Jack for topping before baking
Butter or non-stick spray for greasing the baking dish
Directions
Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Bring a large pot of water to a boil. Add kosher salt and the elbow macaroni. Cook for about 10 minutes, just under al dente. Drain and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes until slightly bubbly.
Slowly whisk in the milk and evaporated milk. Continue stirring until the mixture thickens into a smooth sauce.
Remove from heat and whisk in the eggs, seasoned salt, garlic powder, onion powder, ground mustard, paprika, and cayenne.
Add the shredded cheeses (reserving the extra topping portions) and stir until melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring until fully coated.
Pour the mixture into the prepared baking dish. Sprinkle the reserved cheeses evenly on top.
Bake uncovered for 30 minutes, then continue baking another 20–25 minutes until golden brown and bubbling.
Let it cool for 10–15 minutes before serving.
Servings and timing
Servings: about 10
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Variations
Cheese substitutions: Swap out any of the cheeses with Monterey Jack, Swiss, fontina, or pepper jack.
Add-ins: Stir in cooked broccoli, roasted red peppers, caramelized onions, or diced chicken for extra texture and flavor.
Crunchy topping: Mix breadcrumbs with melted butter and sprinkle over the top before baking for a crispy crust.
Pasta swaps: Try cavatappi, ziti, or penne for a slightly different bite.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of milk, cover, and warm in the oven or microwave until creamy and hot.
To freeze, let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat until hot and bubbly.
FAQs
How do I make the sauce creamy without curdling?
Add the cheese gradually to a warm (not boiling) sauce and stir continuously until smooth.
Can I skip the baking step?
Yes, for a stovetop version, stop after mixing the pasta with the cheese sauce and serve immediately.
What’s the best cheese combination?
Cheddar for sharpness, gouda for smokiness, gruyère for nuttiness, Colby-Jack for creaminess, and American for meltability.
Can I make it ahead of time?
Yes, assemble the dish, cover, and refrigerate up to 48 hours before baking. Bake as directed when ready to serve.
Can I use gluten-free ingredients?
Yes, use gluten-free pasta and replace all-purpose flour with a gluten-free blend.
What can I serve with it?
Serve with roasted vegetables, salad, or grilled chicken for a balanced meal.
How can I make it spicier?
Add extra cayenne, diced jalapeños, or use pepper jack cheese for a bolder flavor.
How do I prevent the pasta from overcooking?
Cook it slightly under al dente, as it will continue to cook while baking.
Can I use pre-shredded cheese?
It’s best to shred your own cheese since pre-shredded versions contain additives that prevent smooth melting.
Can I freeze leftovers?
Yes, freeze individual portions for easy reheating. Thaw in the fridge and reheat with a splash of milk to restore creaminess.
Conclusion
This Five Cheese Baked Mac & Cheese is the ultimate comfort dish—creamy, indulgent, and baked to golden perfection. With its rich blend of cheeses and customizable options, it’s perfect for family dinners, holidays, or any time you need a cozy, satisfying meal.
A rich and ultra-creamy baked mac & cheese made with a decadent blend of five cheeses and topped with a golden crust. Perfect for cozy dinners, gatherings, or special occasions.
Ingredients
1 lb large elbow macaroni
1½ tbsp kosher salt (for boiling water)
6 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
12 oz evaporated milk (or 1½ cups whole milk)
4 large eggs, lightly beaten
1 tbsp seasoned salt
1½ tsp granulated garlic
1½ tsp granulated onion powder
1 tsp ground mustard
½ tsp paprika
¼ tsp cayenne pepper (optional)
8 oz sharp cheddar, freshly shredded
8 oz smoked gouda, shredded
6 oz gruyère, shredded
6 oz Colby-Jack, shredded
6 oz American cheese (or mild cheddar), shredded
Extra ½ cup each of gouda, gruyère, and Colby-Jack for topping
Butter or non-stick spray for greasing the baking dish
Instructions
Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Bring a large pot of water to a boil. Add kosher salt and cook elbow macaroni for about 10 minutes until just under al dente. Drain and set aside.
In the same pot, melt butter over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes.
Gradually whisk in whole milk and evaporated milk. Cook, stirring constantly, until the mixture thickens into a smooth sauce.
Remove from heat and whisk in beaten eggs, seasoned salt, garlic powder, onion powder, ground mustard, paprika, and cayenne (if using).
Add all shredded cheeses (except reserved toppings) and stir until fully melted and smooth.
Stir cooked macaroni into the cheese sauce until fully coated.
Pour mixture into the prepared baking dish and smooth the top. Sprinkle with reserved shredded gouda, gruyère, and Colby-Jack.
Bake uncovered for 30 minutes. Then bake for an additional 20–25 minutes until bubbly and golden brown.
Let rest for 10–15 minutes before serving.
Notes
Use freshly shredded cheese for the best melt and texture.
Cook pasta just under al dente to avoid mushy results after baking.
Let the mac & cheese cool slightly before serving to allow it to set properly.
Add breadcrumb topping before baking if you like extra crunch.
Make ahead and refrigerate for up to 2 days before baking.
