If you are a cheese lover looking for the ultimate comfort food experience, this Five Cheese Baked Macaroni and Cheese Recipe will immediately become your new favorite. It’s creamy, cheesy, and baked to golden perfection with a rich blend of velvety Velveeta, sharp cheddar, smoky gouda, nutty gruyere, and smooth colby jack. Every bite is a harmonious symphony of flavors and textures that wrap you in cozy warmth, perfect for family dinners or casual gatherings. Trust me, once you try this recipe, it will bring a smile to your face and warmth to your heart every time.
Ingredients You’ll Need
This Five Cheese Baked Macaroni and Cheese Recipe is surprisingly simple in terms of ingredients, yet each one plays a key role in creating that unforgettable taste and texture. From the perfectly cooked elbow macaroni to the carefully balanced blend of five cheeses and fragrant seasonings, these ingredients come together beautifully to make magic happen in your oven.
- Kosher salt: Essential for seasoning the pasta water to enhance the macaroni’s flavor from within.
- Large elbow macaroni (16 ounces): The classic pasta shape that holds onto cheese sauce beautifully.
- Unsalted butter (1/2 cup): Adds richness and helps create a silky base for the cheese sauce.
- Large egg (lightly beaten): Binds the cheese sauce together, giving it a luscious, creamy texture once baked.
- Evaporated milk (1 3/4 cups): Provides a thicker, creamier consistency than regular milk for the sauce.
- Seasoned salt (1 tablespoon): Infuses subtle savory layers into the dish without overwhelming the cheese.
- Granulated garlic and onion (1 1/2 teaspoons each): Add aromatic depth, giving the sauce wonderful flavor without sharpness.
- Ground mustard (3/4 teaspoon): Introduces a gentle tang that brightens the richness of the cheeses.
- Ground paprika (1/2 teaspoon): Contributes a smoky undertone and beautiful color to the sauce.
- Black pepper (1/2 teaspoon): Enhances the overall flavor with a mild kick.
- Cayenne pepper (1/4 teaspoon, optional): Adds just a hint of heat to balance the creamy richness.
- Velveeta cheese (16 ounces): Gives this baked mac the signature ultra-smooth melt and mild cheesiness.
- Extra sharp cheddar (8 ounces): Delivers bold, tangy flavor that cuts through the creaminess.
- Colby jack (8 ounces): A blend of mild cheddar and Monterey Jack that adds gooey stretchiness.
- Smoked gouda (8 ounces): Lends a smoky richness with velvety meltiness.
- Smoked gruyere (8 ounces): Offers a nutty, deep flavor with a subtle smoky note.
How to Make Five Cheese Baked Macaroni and Cheese Recipe
Step 1: Separate and Prepare Your Cheeses
Start by dividing your shredded cheeses. Reserve half a cup of each shredded cheddar, colby jack, smoked gouda, and smoked gruyere for the topping. This little trick ensures your baked macaroni and cheese has a perfect crust on top while the rest melts into that luscious creamy sauce.
Step 2: Preheat and Grease Your Baking Dish
Set your oven to 350°F (177°C). Lightly grease a large casserole dish, about 9×13 inches, with melted butter or a good non-stick spray – this prevents sticking and helps develop a crisp golden top.
Step 3: Cook the Pasta to Perfection
In a large pot, bring plenty of water to a rolling boil. Add about a tablespoon of kosher salt to season the water; it’s similar to seasoning pasta like you would for any great Italian dish. Drop in the elbow macaroni and cook for 10 minutes until just tender. Drain thoroughly then set aside – no rinsing! You want the pasta to hold onto the cheese sauce like a champ.
Step 4: Whisk Together the Creamy Milk and Spice Mixture
In a bowl, whisk the lightly beaten egg with evaporated milk, seasoned salt, granulated garlic and onion, ground mustard, paprika, black pepper, and optional cayenne pepper. This blend packs flavor and gives the final sauce that unforgettable taste punch.
Step 5: Combine Butter and Pasta
Return your large pot to the stove and melt the butter over medium heat. Once melted, stir in the cooked macaroni so every piece gets coated in buttery goodness, making it extra rich and silky.
Step 6: Stir in the Milk-Spice Mixture and Cheeses
Pour in your spiced milk mixture, stirring it through the buttered macaroni. Now add the bulk of your shredded cheeses, including all the Velveeta plus the remaining sharp cheddar, gouda, gruyere, and colby jack. Stir gently but thoroughly; the cheese won’t fully melt yet, but that’s the secret to layering flavor and texture that shines after baking.
Step 7: Bake Your Five Cheese Baked Macaroni and Cheese Recipe to Golden Excellence
Transfer the cheesy macaroni mixture to your prepared casserole dish. Sprinkle the reserved four-cheese blend evenly on top to guarantee a photo-worthy bubbly crust. Cover the dish tightly with aluminum foil, sprayed on the underside with non-stick spray for easy removal. Bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for an additional 25 to 30 minutes, until beautifully browned and bubbling. Let it rest for 10 minutes before serving to let the flavors settle perfectly.
How to Serve Five Cheese Baked Macaroni and Cheese Recipe
Garnishes
To elevate this cheesy delight, sprinkle freshly chopped parsley or chives right before serving for a burst of color and fresh herbal brightness. For a bit of crunch, toasted breadcrumbs or crispy bacon bits make an irresistible topping.
Side Dishes
This dish pairs wonderfully with crisp green salads to cut through the richness or roasted vegetables that add earthiness and variety. For a classic touch, serve alongside some garlic bread or even grilled chicken for a heartier spread.
Creative Ways to Present
Want to impress your guests? Serve this Five Cheese Baked Macaroni and Cheese Recipe in individual ramekins or mini cast iron skillets. You can even turn it into stuffed bell peppers or hollowed-out tomatoes for a fun, festive twist.
Make Ahead and Storage
Storing Leftovers
Leftover five cheese macaroni and cheese keeps well covered in the fridge for up to four days. Reheat gently to maintain gooey texture without drying out.
Freezing
For longer storage, freeze in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating to keep your cheesy sauce smooth and creamy.
Reheating
Reheat in the oven at 325°F (160°C), covered, until warmed through to preserve the bubbly topping. Microwave reheating works for convenience but may result in a less crispy crust.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While this recipe shines with the five specified cheeses, feel free to experiment with what you have on hand. Just aim for a balance of creamy, sharp, and smoky flavors for the best experience.
Is evaporated milk necessary, or can I substitute regular milk?
You can substitute whole milk if needed, but evaporated milk makes the sauce richer and creamier. If using regular milk, consider reducing it slightly to avoid a watery sauce.
Can I make this recipe vegetarian-friendly?
This recipe is already vegetarian as long as your cheese does not contain animal-derived rennet. Always check your cheese labels if you want to keep it strictly vegetarian.
How do I get a crispy top on my baked macaroni and cheese?
Reserving some cheese for the topping and baking uncovered toward the end of cooking are key. Sprinkling breadcrumbs or a bit of Parmesan on top before baking adds even more crunch.
Can I prepare this dish entirely ahead of time?
Yes! Assemble the macaroni and cheese and keep it refrigerated covered before baking. Bake when ready, adding a few extra minutes if it’s cold from the fridge.
Final Thoughts
This Five Cheese Baked Macaroni and Cheese Recipe is a true celebration of cheesy comfort that’s perfect any day you want to treat yourself or your loved ones. It’s easy enough to make yet impressive enough to steal the show at your dinner table. So grab your cheeses, fire up the oven, and dive into this incredibly satisfying, gooey, golden dish—you won’t regret it!
Print
Five Cheese Baked Macaroni and Cheese Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
This decadent Five Cheese Baked Macaroni and Cheese combines Velveeta, extra sharp cheddar, colby jack, smoked gouda, and smoked gruyere cheeses melted into creamy, seasoned evaporated milk sauce blended with perfectly cooked elbow macaroni, then baked to bubbly, golden perfection. Featuring a bold blend of spices and a rich texture, this cheesy casserole is a comforting crowd-pleaser perfect for family dinners or potlucks.
Ingredients
Cheese
- 16 ounces (4 cups or 453 grams) Velveeta cheese (or American cheese, shredded)
- 8 ounces (2 1/2 cups or 227 grams) extra sharp cheddar (shredded, separated)
- 8 ounces (2 cups or 227 grams) colby jack (shredded, separated)
- 8 ounces (2 1/2 cups or 227 grams) smoked gouda (or plain, shredded, separated)
- 8 ounces (2 1/2 cups or 227 grams) smoked gruyere (or plain, shredded, separated)
Pasta
- 16 ounces (454 grams) large elbow macaroni
- 1 1/2 tablespoons (23 grams) kosher salt, or less for salting pasta water
Dairy & Butter
- 1/2 cup (1 stick or 113 grams) unsalted butter (sliced)
- 1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk (or whole milk)
- 1 large egg (lightly beaten)
Spices & Seasonings
- 1 tablespoon (14 grams) seasoned salt
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons granulated onion
- 3/4 teaspoon ground mustard
- 1/2 teaspoon ground paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Separate the Cheeses. Shred all the cheeses except Velveeta and reserve 1/2 cup of each shredded cheese. Combine the reserved cheeses in a small bowl and set aside.
- Preheat Oven and Prepare Dish. Preheat your oven to 350°F (177°C). Lightly grease a 9x13x3-inch casserole dish with melted butter or non-stick cooking spray.
- Boil the Pasta Water. Bring a gallon of water to a vigorous boil in a large 12-quart stockpot over high heat, adding 1 tablespoon of kosher salt to season the water.
- Cook the Macaroni. Add the elbow macaroni to the boiling water and stir immediately. Boil uncovered for 10 minutes until tender but firm. Drain the macaroni in a colander.
- Mix Milk and Spices. In a small bowl or 1-quart pitcher, lightly beat the egg. Add evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and optional cayenne. Whisk thoroughly to combine and set aside.
- Melt Butter and Combine Pasta. Using the same stockpot, melt the butter over medium heat. Once melted, return the drained macaroni to the pot and stir to coat it in butter.
- Add Milk-Spice Mixture. Pour the evaporated milk and seasoning mixture into the macaroni and stir to evenly incorporate all ingredients.
- Add Cheeses to Pasta. Add the bulk amount of shredded Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack cheeses into the pot and stir well to combine. The cheeses will not melt fully at this stage.
- Transfer to Casserole Dish. Pour the macaroni and cheese mixture into the prepared casserole dish. Evenly sprinkle the reserved combined cheeses over the top.
- Cover with Foil and Bake. Cover the dish with a piece of foil that has been sprayed on the side touching the macaroni with non-stick spray. Bake in the preheated oven for 30 minutes.
- Uncover and Bake Longer. Remove the foil and bake for an additional 25-30 minutes until the cheese begins to bubble and brown slightly.
- Rest Before Serving. Remove the casserole from the oven and let it cool for 10 minutes before serving to allow the cheese sauce to set.
Notes
- Adjust salt in pasta water and seasoning according to your taste preference.
- Use smoked versions of gouda and gruyere for extra depth of flavor or use plain if preferred.
- Velveeta cheese lends to a smoother, creamy texture, but American cheese or processed cheese can be substituted.
- If you prefer spicier mac and cheese, do not omit the cayenne pepper.
- For a crispy topping, you can sprinkle breadcrumbs and additional cheese before baking.
- Allowing the dish to rest after baking helps the sauce thicken slightly for easier serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
