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Five Cheese Baked Macaroni and Cheese Recipe

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3.9 from 73 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Milk-Spice Mixture. Pour the evaporated milk and seasoning mixture into the macaroni and stir to evenly incorporate all ingredients.
  8. 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.
  9. Transfer to Casserole Dish. Pour the macaroni and cheese mixture into the prepared casserole dish. Evenly sprinkle the reserved combined cheeses over the top.
  10. 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.
  11. Uncover and Bake Longer. Remove the foil and bake for an additional 25-30 minutes until the cheese begins to bubble and brown slightly.
  12. 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

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Find it online: https://restaurantrecipesbook.com/five-cheese-baked-macaroni-and-cheese-recipe/