Five Cheese Baked Mac and Cheese

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Five Cheese Baked Mac & Cheese – Stretchy, Golden & Melt-in-Your-Mouth Comfort

Creamy stovetop mac meets bubbly oven-baked perfection with five cheeses and a golden crust

Introduction: The Ultimate Mac & Cheese Experience

Mac & cheese is the undisputed champion of comfort food—but this Five Cheese Baked Mac & Cheese takes it to legendary status. With a rich, velvety sauce made from five different cheeses and a golden, bubbly topping that delivers the perfect cheese pull, this dish is everything you want in a baked pasta and more.

Whether you’re serving it at a holiday feast, potluck, or cozy family dinner, this recipe is guaranteed to impress. It’s creamy, stretchy, savory, and baked to perfection—no shortcuts, just pure indulgence.

Ingredients Breakdown

Let’s take a closer look at what makes this mac & cheese so decadent:

Pasta:

  • Large elbow macaroni (1 lb)
    Classic shape that holds sauce beautifully.
  • Kosher salt (1½ tbsp)
    For seasoning the boiling water—essential for flavorful pasta.

Roux & Sauce Base:

  • Unsalted butter (6 tbsp)
    Rich and creamy base for the roux.
  • All-purpose flour (¼ cup)
    Thickens the sauce and gives it body.
  • Whole milk (3 cups)
    Smooth and mild—balances the richness.
  • Heavy cream (1 cup)
    Adds luxurious texture and depth.

Seasonings:

  • Black pepper (1 tsp)
    Adds warmth and balance.
  • Garlic powder (½ tsp)
    Boosts savory flavor.
  • Onion powder (½ tsp)
    Adds subtle sweetness.
  • Paprika (½ tsp)
    Adds color and a hint of smokiness.

Optional: Add a pinch of cayenne for heat or mustard powder for tang.

The Cheeses:

  • Sharp cheddar (2 cups, shredded)
    Bold flavor and classic melt.
  • Mozzarella (2 cups, shredded)
    Stretchy and creamy.
  • Monterey Jack (1 cup, shredded)
    Mild and melty.
  • Colby Jack (1 cup, shredded)
    Smooth and slightly sweet.
  • Parmesan (½ cup, grated)
    Salty, nutty, and adds depth.
  • Mozzarella + cheddar mix (2 cups, for topping)
    Creates that golden, bubbly crust.

Tip: Use freshly shredded cheese for best melt and flavor.

Equipment Needed

  • Large pot for boiling pasta
  • Saucepan for cheese sauce
  • Whisk and spatula
  • Measuring cups and spoons
  • Baking dish (preferably black for visual contrast)
  • Oven

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a boil.

Add 1½ tbsp kosher salt.

Add 1 lb elbow macaroni and cook until al dente.

Drain (do not rinse) and set aside.

Tip: Undercook slightly to prevent mushiness after baking.

Step 2: Make the Cheese Sauce

In a large pot over medium heat:

  • Melt 6 tbsp butter.
  • Whisk in ¼ cup flour and cook for 1 minute to form a roux.

Slowly pour in:

  • 3 cups whole milk
  • 1 cup heavy cream

Whisk until smooth and thickened.

Add:

  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika

Continue cooking until sauce is creamy and coats the back of a spoon.

Step 3: Add the Cheeses

Lower the heat.

Add:

  • 2 cups sharp cheddar
  • 2 cups mozzarella
  • 1 cup Monterey Jack
  • 1 cup Colby Jack
  • ½ cup parmesan

Stir until fully melted and sauce is smooth and stretchy.

Tip: Stir gently to avoid breaking the sauce.

Step 4: Combine with Pasta

Add the cooked macaroni to the cheese sauce.

Mix until every piece is fully coated.

Step 5: Assemble

Pour the mixture into a greased baking dish (black tray recommended for visual contrast).

Top with 2 cups shredded mozzarella + cheddar mix.

Step 6: Bake

Bake at 375°F (190°C) for 25–30 minutes, until:

  • Top is golden
  • Cheese is bubbly
  • Edges are lightly browned

Let cool for 5 minutes before serving.

Step 7: Serve

Serve hot with a stretchy, melty cheese pull that matches the photo.

Yields:

  • 8–10 servings

Presentation Tip: Garnish with chopped parsley or a sprinkle of paprika for color.

Serving Suggestions

Perfect for:

  • Holiday dinners
  • Potluck parties
  • Comfort food cravings
  • Side dish for BBQ or roasted meats

Pair with:

  • Roasted vegetables
  • Green salad
  • Garlic bread
  • Sparkling lemonade or iced tea

Variations to Try

Want to make it your own? Try these delicious twists:

Bacon Mac & Cheese

Add crispy bacon bits to the sauce or topping.

Jalapeño Popper Mac

Fold in diced jalapeños and cream cheese.

Garlic Herb Mac

Add fresh herbs and roasted garlic.

Vegetarian Version

Use plant-based cheeses and dairy-free milk.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble up to 1 day in advance and refrigerate.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Freeze: Freeze baked mac for up to 2 months. Thaw and reheat in oven.

Tip: Add a splash of milk when reheating to restore creaminess.

Nutrition Notes (Per Serving, ~1 of 10)

  • Calories: ~480
  • Protein: ~18g
  • Carbohydrates: ~35g
  • Fat: ~30g
  • Sugar: ~6g
  • Sodium: ~600mg
  • Fiber: ~2g

This dish is:

  • Rich and creamy
  • Cheesy and stretchy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Five Cheese Baked Mac & Cheese is more than just a side—it’s a celebration of comfort, flavor, and indulgence. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy.

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