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5-Cheese Mac & Cheese

This 5-Cheese Mac & Cheese is the ultimate comfort food, combining rich, creamy textures with a golden, crispy topping. Made with a decadent blend of sharp cheddar, mozzarella, gouda, parmesan, and Gruyère, this dish delivers layers of flavor that will satisfy any cheese lover. The pasta is enveloped in a velvety, cheesy sauce and baked to perfection, with the top bubbling and forming a mouthwatering crust.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 2
Calories 480 kcal

Equipment

  • Large pot – For boiling the pasta.
  • Large saucepan – To make the cheese sauce.
  • Whisk – For whisking the roux and sauce.
  • Wooden spoon or spatula – For stirring the sauce and pasta.
  • Measuring cups – To measure ingredients accurately.
  • Measuring spoons – For spices and butter.
  • Baking dish (9x13 inches) – To bake the mac and cheese.
  • Mixing bowl – For combining the breadcrumbs and butter.
  • Oven – Preheated to 350°F (175°C).

Ingredients
  

  • 1 lb 450g elbow macaroni (or pasta of your choice)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded gouda cheese
  • ½ cup shredded parmesan cheese
  • ½ cup shredded Gruyère cheese
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika optional
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs for topping

Instructions
 

  • Preheat oven until 350°F (175°C) and a large pot of salted water to boiling point. In this water, once boiling@@^ you will add the elbow macaroni and follow its package instructions — al dente. Once the pasta is cooked, drain well and set aside while making the cheese sauce.
  • In a large saucepan over medium heat, melt the butter. When the butter is melted, stir in the flour to form a roux, stirring constantly. Allow the roux to cook for about 2-3 minutes and turn on off the flame or electric so that the raw flour taste will go, but do not let it cook into brown. Stir milk into mixture gradually whisking together to prevent clumps. Cook for 5 minutes until thickened and bubbly.
  • When the sauce is smooth and has thickened ( approximately 5 minutes) stir in the garlic powder, onion powder, paprika if using, salt and pepper to taste. Turn heat down to low, and begin adding the shredded cheeses one at a time, starting with the cheddar. Whisk in each cheese gradually, one at a time until fully melted. When the sauce looks smooth and creamy, it means all your cheese has done its job of melting perfectly in the sauce — remove it from heat too.
  • Return the cooked macaroni to the pot and pour all of that glorious cheese sauce over it and stir until it is all nicely coated. Spoon the macaroni and cheese into a greased 9×13 inch casserole dish.
  • In a little bowl mix panko breadcrumbs with melted butter for the topping. Pour the buttery breadcrumbs on top of the mac and cheese to form a golden crisp.
  • Bake on the oven's center rack until bubbly and the breadcrumbs are golden brown, 20 to 25 minutes. And bake until hot and bubbly, and let cool about 5 minutes before serving.

Notes

Cheese Variety: Feel free to mix and match the cheeses depending on your preferences. You can add sharp cheddar, Monterey Jack, or even blue cheese for a bolder flavor.
Make It Creamier: For an even creamier texture, add an extra ½ cup of heavy cream or sour cream to the cheese sauce.
Breadcrumb Topping Alternative: If you want an extra crunchy topping, mix the panko breadcrumbs with some grated parmesan or cheddar before sprinkling it over the top.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to regain the creamy texture.
Keyword pasta, side dish