Description
This indulgent Five Cheese Baked Mac & Cheese is a creamy, cheesy classic comfort dish elevated with a blend of five flavorful cheeses, perfectly baked to golden bubbly perfection. Ideal as a hearty main or side, it combines sharp cheddar, creamy American or Velveeta, smoked gouda, smoked gruyère, and colby jack cheeses, all enveloping tender elbow macaroni with a rich seasoned milk sauce.
Ingredients
Scale
Pasta
- 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)
- 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
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the mac and cheese at the end.
- Cook the macaroni. Bring a large pot of water to a boil, adding 1½ tablespoons of kosher salt. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Make the cheese sauce base. In a large pot over medium heat, melt 6 tablespoons of unsalted butter completely.
- Add egg and evaporated milk. Whisk 1 large egg and two 12-ounce cans of evaporated milk into the melted butter until the mixture is smooth and fully combined.
- Season the sauce. Stir in 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, and ¼ teaspoon cayenne pepper (if using) for a subtle spicy kick.
- Melt the cheeses. Gradually add the shredded cheeses—2 cups extra sharp cheddar, 2 cups American or Velveeta, 2 cups smoked gouda, 2 cups smoked gruyère, and 2 cups colby jack—stirring constantly until the cheese melts fully into a creamy, smooth sauce.
- Combine macaroni with cheese sauce. Add the cooked and drained macaroni to the cheese sauce, mixing gently until all pasta is evenly coated with the luscious cheese blend.
- Bake. Transfer the cheesy macaroni mixture into a baking dish and bake in your preheated oven for 20-25 minutes until the top is bubbly and golden brown.
- Rest before serving. Remove the dish from the oven and allow it to rest for 5 minutes. This helps the sauce set slightly for easier serving and a perfect creamy texture.
Notes
- Be sure to shred your cheeses fresh if possible for better melting and texture.
- Use evaporated milk rather than cream for a rich but not overly heavy sauce.
- The cayenne pepper is optional but adds a nice subtle heat to balance the richness.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently to retain creaminess.
- Feel free to add crispy breadcrumbs on top before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, five cheese mac and cheese, baked macaroni and cheese, comfort food, cheesy pasta, easy dinner
