Description
This indulgent Five Cheese Baked Mac & Cheese recipe combines a creamy blend of sharp cheddar, American, smoked gouda, smoked gruyère, and colby jack cheeses with perfectly cooked elbow macaroni. Baked to golden bubbly perfection, it’s a comforting classic perfect for family dinners or special occasions.
Ingredients
Scale
Pasta and Seasoning
- 1 lb large elbow macaroni
- 1½ tablespoons kosher salt (for boiling pasta water)
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 a kick)
Cheeses
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups American cheese or Velveeta, shredded or cubed
- 2 cups smoked gouda, shredded
- 2 cups smoked gruyère, shredded
- 2 cups colby jack, shredded
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese.
- Cook Pasta: Bring a large pot of salted water to a boil using 1½ tablespoons kosher salt. Add the elbow macaroni and cook until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- Melt Butter: In a large pot over medium heat, melt 6 tablespoons of unsalted butter to create the base for the cheese sauce.
- Mix Liquid Ingredients: Whisk in the large egg and two cans of evaporated milk into the melted butter until the mixture is smooth and well combined.
- Add Seasonings: Stir in seasoned salt, granulated garlic, granulated onion powder, ground mustard, smoked paprika, freshly ground black pepper, and optional cayenne pepper to infuse the sauce with rich flavor.
- Add Cheeses: Gradually add the shredded extra sharp cheddar, American or Velveeta, smoked gouda, smoked gruyère, and colby jack cheeses. Stir continuously until all cheeses are fully melted and the sauce is creamy.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce thoroughly, ensuring every piece is well coated in the rich cheese mixture.
- Bake: Transfer the cheesy macaroni mixture into a baking dish. Bake in the preheated oven for 20 to 25 minutes or until the top is bubbly and golden brown.
- Rest and Serve: Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
Notes
- Use freshly shredded cheeses rather than pre-shredded for a smoother melt and better texture.
- Adjust cayenne pepper amount or omit for less heat depending on preference.
- For a crispier top, broil for 1–2 minutes at the end of baking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- To make the dish gluten-free, substitute the elbow macaroni with gluten-free pasta varieties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, five cheese mac and cheese, comfort food, cheesy pasta, baked macaroni
