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Five Cheese Baked Macaroni and Cheese Recipe

★★★★★

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

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

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