Five Cheese Baked Macaroni and Cheese Recipe

ByHarry Bern
Jump to Recipe

Introduction

Indulge in a rich, creamy classic with this Five Cheese Baked Macaroni and Cheese. This comforting dish combines a blend of sharp, smoky, and smooth cheeses baked to golden perfection. It’s perfect as a hearty main or a crowd-pleasing side.

A white square baking dish filled with creamy macaroni and cheese, showing one layer topped with a golden, melted cheese crust that looks bubbly and smooth. A black utensil is lifting a spoonful of the soft, pale yellow macaroni pasta mixed in rich, stretchy cheese, with thin long strands of cheese stretching from the spoon back into the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 tablespoons (23 grams) kosher salt, or less for salting the pasta water
  • 16 ounces (454 grams) large elbow macaroni
  • 1/2 cup (1 stick or 113 grams) unsalted butter, sliced
  • 1 large egg, lightly beaten
  • 1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk or whole milk
  • 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)
  • 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, divided
  • 8 ounces (2 cups or 227 grams) colby jack, shredded, divided
  • 8 ounces (2 1/2 cups or 227 grams) smoked gouda or plain, shredded, divided
  • 8 ounces (2 1/2 cups or 227 grams) smoked gruyere or plain, shredded, divided

Instructions

  1. Step 1: Preheat your oven to 350°F (177°C). Lightly grease a 9x13x3-inch casserole dish with melted butter or non-stick cooking spray.
  2. Step 2: Reserve 1/2 cup of each shredded cheddar, colby jack, smoked gouda, and smoked gruyere, setting these aside in a small bowl. These will be used as a topping.
  3. Step 3: In a large 12-quart pot, bring a gallon of water to a vigorous boil over high heat. Add 1 tablespoon of kosher salt to season the water, then add the elbow macaroni. Stir immediately and boil for 10 minutes until al dente. Drain well in a colander.
  4. Step 4: In a small bowl or pitcher, whisk together the lightly beaten egg, evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and cayenne (if using). Set aside.
  5. Step 5: Return the draining pot to medium heat and melt the butter. Add the drained macaroni back to the pot and stir to coat with the butter.
  6. Step 6: Pour the milk and spice mixture into the pot with the macaroni. Stir to combine.
  7. Step 7: Add the bulk of the Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack cheeses to the pot. Stir well to mix; the cheese will not be fully melted at this point.
  8. Step 8: Transfer the cheesy macaroni to the prepared casserole dish and sprinkle the reserved cheese mixture evenly on top.
  9. Step 9: Cover the dish with a piece of aluminum foil. For easier removal, spray the side of the foil that will touch the macaroni with non-stick cooking spray.
  10. Step 10: Bake covered for 30 minutes. Then remove the foil and bake uncovered for an additional 25-30 minutes, until the cheese is bubbly and lightly browned.
  11. Step 11: Remove the casserole from the oven and let it cool for 10 minutes before serving.

Tips & Variations

  • Use whole milk instead of evaporated milk for a lighter version, though the texture may be slightly less creamy.
  • For extra crunch, sprinkle breadcrumbs on top before baking uncovered in the last 10 minutes.
  • Swap smoked gouda and gruyere for plain versions to reduce smoky flavors, if preferred.
  • Add cooked bacon bits or diced jalapeños to the cheese mixture for added flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or reheat the casserole covered with foil in a 350°F oven until hot, about 20 minutes.

How to Serve

A white rectangular baking dish filled with baked macaroni and cheese, showing a single thick layer. The top layer is a golden-yellow melted cheese with browned spots and a slightly crispy texture around the edges. The macaroni pasta underneath has a light creamy color peeking through the cheese. The dish is placed on a white marbled surface with a colorful checkered cloth beside it, along with a large silver spoon and an empty white plate nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheeses for this recipe?

Absolutely. The blend of cheeses creates a balanced flavor, but you can substitute similar types depending on what you have. Just aim for a mix of creamy, sharp, and melty cheeses for the best results.

Can I prepare this recipe ahead of time?

Yes, you can assemble the dish up to step 8 and cover it tightly. Keep it refrigerated overnight, then bake as instructed, adding a few extra minutes to the baking time if baking from cold.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Five Cheese Baked Macaroni and Cheese Recipe

★★★★★

4.8 from 118 reviews
  • Author: Harry
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This rich and creamy Five Cheese Baked Macaroni and Cheese recipe combines a blend of Velveeta, extra sharp cheddar, colby jack, smoked gouda, and smoked gruyere cheeses with perfectly cooked elbow macaroni. The pasta is tossed in a spiced evaporated milk and egg mixture, then baked to bubbly, golden perfection, creating the ultimate comfort food with a delightful cheesy crust.

Ingredients

Scale

Pasta and Seasoning

  • 1 1/2 tablespoons (23 grams) kosher salt for salting pasta water
  • 16 ounces (454 grams) large elbow macaroni

Cheese

  • 16 ounces (4 cups or 453 grams) Velveeta cheese, shredded or cubed
  • 8 ounces (2 1/2 cups or 227 grams) extra sharp cheddar, shredded, divided
  • 8 ounces (2 cups or 227 grams) colby jack, shredded, divided
  • 8 ounces (2 1/2 cups or 227 grams) smoked gouda, shredded, divided
  • 8 ounces (2 1/2 cups or 227 grams) smoked gruyere, shredded, divided

Wet Ingredients

  • 1/2 cup (1 stick or 113 grams) unsalted butter, sliced and additional for greasing
  • 1 large egg, lightly beaten
  • 1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk (or whole milk)

Spices

  • 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: Reserve 1/2 cup of each shredded cheese except the Velveeta. Toss the reserved extra sharp cheddar, colby jack, smoked gouda, and smoked gruyere together in a small bowl and set aside.
  2. Preheat the Oven: Set your oven to 350°F (177°C). Lightly grease a 9x13x3 inch casserole dish with melted butter or non-stick spray to prevent sticking.
  3. Boil the Pasta Water: In a large 12-quart stockpot, bring a gallon of water to a vigorous boil over high heat. Add 1 tablespoon kosher salt to season the water for the pasta.
  4. Cook the Macaroni: Add the elbow macaroni to the boiling salted water, stirring immediately to prevent sticking. Boil for 10 minutes until al dente, then drain in a colander.
  5. Mix Milk and Spices: In a small bowl or pitcher, lightly beat the egg. Add evaporated milk, seasoned salt, granulated garlic powder, onion powder, ground mustard, paprika, black pepper, and optional cayenne. Whisk thoroughly to combine and set aside.
  6. Melt Butter and Combine with Pasta: Using the same stockpot, melt the butter over medium heat. Once melted, return the drained macaroni to the pot and stir to coat with butter.
  7. Add Milk Mixture and Cheeses: Pour the milk and spice mixture into the macaroni and stir to blend. Then add the remaining bulk shredded cheeses—including Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack—and stir well. The cheese may not be fully melted at this stage.
  8. Transfer to Casserole Dish: Pour the macaroni and cheese mixture into the prepared casserole dish. Evenly sprinkle the reserved cheese blend over the top.
  9. Cover and Bake: Spray the underside of a piece of aluminum foil with non-stick cooking spray. Cover the casserole dish with the foil, sprayed side down, and bake in the preheated oven for 30 minutes.
  10. Bake Uncovered for Browning: Remove the foil and continue baking for another 25 to 30 minutes, or until the cheese is bubbly and lightly browned.
  11. Cool and Serve: Remove from the oven and let the macaroni and cheese rest for 10 minutes before serving to allow it to set and cool slightly.

Notes

  • For extra creamy texture, use evaporated milk, but whole milk is a fine substitute.
  • Adjust the cayenne pepper to control the heat level or omit for no spice.
  • Using smoked cheeses like gouda and gruyere adds a lovely depth of flavor.
  • Make sure to stir the pasta immediately after adding to boiling water to prevent clumping.
  • You can prepare the dish ahead and keep refrigerated before baking; just increase bake time slightly if baking from cold.
  • Covering with foil prevents the cheese from browning too aggressively before it’s fully heated through.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: Five cheese mac and cheese, baked macaroni and cheese, cheesy pasta bake, comfort food, Velveeta mac and cheese

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆