Name: Five Cheese Baked Mac & Cheese Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb large elbow macaroni; 1½ tablespoons kosher salt (for boiling pasta water); 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); 2 cups extra sharp cheddar cheese, shredded; 2 cups American cheese or Velveeta, shredded; 2 cups smoked gouda, shredded; 2 cups smoked gruyère, shredded; 2 cups colby jack, shredded

Introduction

There’s nothing quite like a rich, creamy mac and cheese baked to golden perfection. This five cheese baked mac & cheese combines the sharpness of cheddar with the smoky flavors of gouda and gruyère for a comforting dish that’s perfect for any occasion. It’s indulgent, flavorful, and sure to satisfy any cheese lover’s cravings.

The image shows a close-up of a baked dish with a golden brown top layer of melted cheese that is bubbly and slightly browned in spots. One section is being lifted, revealing gooey, stretchy melted cheese pulling away, with creamy pasta underneath that is light beige and covered by the cheesy crust. The texture of the top layer is crisp and browned, while the inside looks soft and creamy. The dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large elbow macaroni

1½ tablespoons kosher salt (for boiling pasta water)

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)

2 cups extra sharp cheddar cheese

2 cups American cheese or Velveeta

2 cups smoked gouda

2 cups smoked gruyère

2 cups colby jack

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Bring a large pot of salted water to a boil (use the kosher salt); cook the elbow macaroni until just al dente according to package instructions. Drain and set aside.

Step 3: In the same large pot, melt the butter over medium heat.

Step 4: Whisk in the egg and evaporated milk until the mixture is smooth and combined.

Step 5: Add the seasoned salt, granulated garlic, onion powder, ground mustard, smoked paprika, black pepper, and cayenne pepper (if using). Stir to blend the spices evenly.

Step 6: Gradually add the shredded cheeses—extra sharp cheddar, American or Velveeta, smoked gouda, smoked gruyère, and colby jack—stirring continuously until the cheese melts completely and the sauce is creamy.

Step 7: Mix the cooked macaroni into the cheese sauce, ensuring every piece is well coated with the rich cheese blend.

Step 8: Transfer the cheesy macaroni to a baking dish and bake for 20-25 minutes, or until the top is bubbly and golden brown.

Step 9: Remove from oven and let the mac & cheese rest for 5 minutes before serving to allow the sauce to thicken slightly.

Tips & Variations

For extra crunch, sprinkle breadcrumbs mixed with melted butter on top before baking.

Substitute evaporated milk with whole milk or half-and-half for a creamier texture.

Try adding cooked bacon or caramelized onions for added depth and flavor.

If you prefer a spicier dish, increase the cayenne pepper or add a dash of hot sauce.

Use freshly shredded cheese instead of pre-shredded for better melting and flavor.

FAQs

Can I use other types of pasta for this recipe?

Yes, while large elbow macaroni is traditional, you can use other pasta shapes like shells, cavatappi, or penne. Just adjust the cooking time to ensure the pasta is al dente before baking.

Is it okay to prepare this dish ahead of time?

Absolutely! You can assemble the mac & cheese in the baking dish and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.