Description
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 6g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 165mg
