Description
This indulgent Five Cheese Baked Mac & Cheese recipe combines a rich blend of extra sharp cheddar, American, smoked gouda, smoked gruyère, and colby jack cheeses baked to golden perfection. Creamy, cheesy, and packed with bold flavors from seasoned spices and evaporated milk, this classic comfort food is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Pasta and Seasoning
- 1 lb large elbow macaroni
- 1½ tablespoons kosher salt (for boiling pasta water)
Cheese Sauce
- 6 tablespoons unsalted butter
- 1 large egg
- 2 (12 oz) cans evaporated milk
- 1 teaspoon seasoned salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion powder
- 1 teaspoon ground mustard
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for a kick)
Cheeses
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups American cheese or Velveeta, shredded or cubed
- 2 cups smoked gouda, shredded
- 2 cups smoked gruyère, shredded
- 2 cups colby jack, shredded
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mac and cheese later.
- Cook macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain well and set aside to prevent overcooking.
- Melt butter: In a large pot over medium heat, melt the unsalted butter gently to create the base for the cheese sauce.
- Prepare cheese sauce base: Whisk the large egg and evaporated milk together until smooth, then gradually add this mixture to the melted butter.
- Add seasonings: Stir in seasoned salt, granulated garlic, granulated onion powder, ground mustard, smoked paprika, black pepper, and optional cayenne pepper to build a flavorful sauce.
- Melt cheeses: Gradually add all the shredded cheeses—extra sharp cheddar, American/Velveeta, smoked gouda, smoked gruyère, and colby jack—stirring constantly until fully melted and the sauce is creamy and smooth.
- Combine pasta and sauce: Mix the cooked macaroni into the cheese sauce, making sure every piece is thoroughly coated with the rich, cheesy mixture.
- Bake: Transfer the mac and cheese mixture to a baking dish and bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
- Rest and serve: Let the baked mac and cheese rest for 5 minutes outside the oven before serving to allow it to set slightly for easier portioning.
Notes
- For a spicier kick, adjust or omit the cayenne pepper per your preference.
- Use freshly shredded cheese for better melt and flavor compared to pre-shredded varieties.
- Letting the mac and cheese rest after baking helps it hold its shape better when serving.
- Substitute evaporated milk with whole milk or cream for a richer texture.
- You can add a crunchy breadcrumb topping before baking for added texture, though this recipe does not include that step.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac and cheese, five cheese recipe, creamy mac and cheese, comfort food
