Print

Irresistibly Creamy Five Cheese Baked Mac & Cheese Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

Indulge in the ultimate comfort food with this irresistibly creamy Five Cheese Baked Mac & Cheese. Featuring a rich blend of sharp cheddar, mild cheddar, mozzarella, gouda, and parmesan cheeses, enveloped in a velvety béchamel sauce and topped with buttery panko breadcrumbs for a golden, crispy finish. Perfectly baked to bubbly perfection, this dish is sure to delight cheese lovers and satisfy cravings in every creamy, cheesy bite.

Ingredients

Scale

Pasta

  • 8 ounces Elbow Macaroni (Consider gluten-free options if desired)

Cheese Sauce

  • 4 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour (Gluten-free flour can be used)
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 teaspoon Salt (Adjust to taste)
  • 1/2 teaspoon Black Pepper (Adjust to taste)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 cup Sharp Cheddar Cheese (Can substitute Gruyère for a sophisticated taste), shredded
  • 1 cup Mild Cheddar Cheese, shredded
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup Gouda Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated

Topping

  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Melted Butter

Instructions

  1. Boil Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain well and set aside.
  2. Make Roux: In a medium saucepan over medium heat, melt the unsalted butter until bubbly. Stir in the all-purpose flour and whisk constantly for 1-2 minutes until the mixture turns light golden, forming a roux that will thicken the sauce.
  3. Add Dairy: Gradually pour in the whole milk and heavy cream while continuously whisking to avoid lumps. Continue cooking and stirring until the sauce thickens and starts to bubble, ensuring a smooth béchamel base.
  4. Season Sauce: Stir in salt, black pepper, garlic powder, and onion powder to taste, adjusting the seasoning to your preference.
  5. Melt Cheeses: Lower the heat to reduce cooking intensity. Mix in all the shredded cheeses—sharp cheddar, mild cheddar, mozzarella, gouda, and parmesan—stirring continuously until the cheeses are fully melted and the sauce is creamy.
  6. Combine Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce until each piece is evenly coated with the luscious cheese mixture.
  7. Prepare for Baking: Grease a 9×13-inch baking dish. Pour the macaroni and cheese mixture into the dish, spreading it out evenly.
  8. Add Topping: In a small bowl, combine the panko breadcrumbs with melted butter until evenly coated. Sprinkle the buttery crumbs over the top of the mac and cheese for a crispy crust.
  9. Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
  10. Cool and Serve: Remove from the oven and let it cool for about 5 minutes before serving to allow the cheese sauce to set slightly for perfect texture.

Notes

  • For a gluten-free version, substitute the elbow macaroni and all-purpose flour with gluten-free alternatives.
  • You can swap sharp cheddar with Gruyère cheese for a slightly nutty and sophisticated flavor.
  • Adjust the seasoning according to your taste preferences, especially salt and pepper.
  • Use freshly shredded cheese for the best melting texture and flavor.
  • Letting the baked mac and cheese rest before serving helps it firm up and enhances the eating experience.

Keywords: baked mac and cheese, five cheese mac and cheese, creamy mac and cheese, cheesy pasta bake, comfort food, easy mac and cheese recipe

Find it online: https://lucabites.com/irresistibly-creamy-five-cheese-baked-mac-and-cheese-recipe/