The Ultimate Five Cheese Macaroni
Experience the ultimate comfort with this Five Cheese Macaroni recipe. This rich, creamy, and dreamy baked mac and cheese combines five incredible cheeses for an unbelievably satisfying homemade dish that's surprisingly easy to make and perfect for any occasion.
Equipment
- Large pot
- 9x13x3-inch Casserole Dish
- Small bowl
- Medium bowl
- Whisk
Ingredients
Cheeses
- 8 oz Smoked Gruyère or plain, shredded
- 16 oz Velveeta or American cheese, shredded
- 8 oz Sharp Cheddar shredded
- 8 oz Smoked Gouda or plain, shredded
- 8 oz Colby Jack shredded
Spices
- 1.5 tsp Granulated Onion
- 1 tbsp Seasoned Salt
- 1.5 tsp Granulated Garlic
- 0.75 tsp Ground Mustard
- 0.25 tsp Cayenne Pepper optional
- 0.5 tsp Black Pepper
- 0.5 tsp Ground Paprika
Wet Ingredients
- 1 large egg gently beaten
- 0.5 cup Unsalted Butter cut into slices
- 1.75 cups Evaporated Milk or Whole Milk
Pasta
- 1.5 tbsp Kosher Salt for pasta water
- 16 oz Large Elbow Macaroni
Instructions
- Step 1: Prepare Cheese Topping. In a small bowl, combine ½ cup each of the shredded sharp cheddar, Colby Jack, smoked Gouda, and smoked Gruyère. Set aside for the topping.
- Step 2: Preheat Oven & Prepare Dish. Preheat your oven to 350°F (177°C). Lightly grease a 9x13x3-inch casserole dish.
- Step 3: Cook Pasta. Bring 4 liters of water to a rolling boil in a large pot. Add 1½ tablespoons of kosher salt. Cook the large elbow macaroni according to package directions, or for about 10 minutes, until al dente. Drain thoroughly and set aside.
- Step 4: Prepare Sauce Base. In a medium bowl, whisk together the gently beaten egg, evaporated milk (or whole milk), seasoned salt, granulated garlic, granulated onion, ground mustard, ground paprika, and optional cayenne pepper until smooth.
- Step 5: Combine Pasta & Liquid. Return the drained macaroni to the same large pot. Over medium heat, melt the unsalted butter in the pot. Stir the macaroni into the melted butter until coated. Pour the milk and spice mixture over the pasta and stir well to combine.
- Step 6: Add Remaining Cheeses. Add the shredded Velveeta, and the remaining shredded sharp cheddar, smoked Gouda, smoked Gruyère, and Colby Jack cheeses to the pot. Stir until all cheeses are fully melted and combined into a luscious, gooey sauce.
- Step 7: Assemble Casserole. Transfer the cheesy macaroni mixture into your prepared casserole dish. Spread it out evenly. Sprinkle the reserved cheese mixture from Step 1 generously over the top.
- Step 8: Bake Covered. Cover the casserole dish with aluminum foil (lightly spray the inside of the foil with non-stick cooking spray to prevent sticking). Bake for 30 minutes.
- Step 9: Bake Uncovered. After 30 minutes, carefully remove the foil. Bake uncovered for an additional 25-30 minutes, or until the top is bubbly, golden brown, and stunning.
- Step 10: Rest & Serve. Let your Five Cheese Macaroni sit for 10 minutes before serving. This allows the sauce to set slightly, making it even creamier and easier to serve. Enjoy!
Notes
Substitutions & Additions: Feel free to experiment with other melting cheeses like Monterey Jack, Fontina, Provolone, or Parmesan. For milk, whole milk, half-and-half, or heavy cream can substitute evaporated milk. Increase cayenne pepper or add red pepper flakes for more heat. Enhance with crispy crumbled bacon, diced cooked ham, steamed broccoli florets, peas, sautéed mushrooms, shredded cooked chicken, or pulled pork. For a crunchy topping, use panko breadcrumbs mixed with melted butter instead of just cheese.
Tips for Success: Crucially, cook your pasta al dente as it will continue cooking in the oven, preventing mushiness. Shred your own cheese to avoid anti-caking agents in pre-shredded varieties, ensuring a smoother sauce. Use room temperature egg and milk for easier combining and to prevent curdling. Whisk the milk and spice mixture thoroughly to avoid clumps. Melt cheeses gradually over medium-low heat, stirring constantly, for a smooth sauce. You can assemble the mac and cheese up to 24 hours ahead, refrigerating it tightly covered. Let it sit at room temperature for 30 minutes before baking, potentially adding 10-15 minutes to covered baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or larger portions in the oven at 300°F (150°C) covered, adding a splash of milk to restore creaminess. Freezing is possible for 2-3 months, but be aware the sauce's texture might become slightly grainy upon thawing.
FAQs: Different pasta shapes like medium shells, cavatappi, or penne work well, just cook al dente. The egg acts as a binder and emulsifier for a smoother, stable, extra-creamy sauce. Velveeta (or American cheese) is key for the ultra-smooth texture; while all-natural cheeses can be used, the iconic melt may differ. Replicating a dairy-free version with exact flavor and texture might be challenging with plant-based substitutes.