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Five-Cheese Mac and Cheese
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Five-Cheese Mac and Cheese

Five-Cheese Mac and Cheese is the epitome of cheesy indulgence, blending five rich, melty cheeses into a creamy, velvety sauce that coats every bite of tender pasta. Whether served as a main dish or a side, this recipe is perfect for cozy nights, family gatherings, or whenever you crave the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Breakfast
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup gouda cheese shredded
  • 1/2 cup parmesan cheese grated
  • 1/2 cup Monterey Jack cheese shredded
  • 1/2 cup panko breadcrumbs optional for topping

Method
 

  1. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and heavy cream, continuing to whisk until the sauce thickens.
  3. Lower the heat and slowly add the cheddar, mozzarella, gouda, parmesan, and Monterey Jack cheeses, stirring until fully melted. Season with salt, black pepper, garlic powder, and smoked paprika.
  4. Mix the cooked pasta into the cheese sauce until well coated. For a baked version, transfer to a greased baking dish, sprinkle with panko breadcrumbs, and broil for 2-3 minutes until golden brown.

Notes

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze portions in airtight containers for up to 2 months.
  • Reheating: Warm on the stove with a splash of milk to retain creaminess.