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This macaroni made with five kinds of cheese bakes up hot and bubbly with a golden crust on top. Inside, it’s all melty, rich cheese layers that make each bite super satisfying. It’s a crowd-pleaser for dinners or a cozy meal that everyone will want seconds of.
The first time I brought this dish for a holiday, it vanished before anything else did. Now, I get asked to bring it every time. Even the fussiest eaters go back for seconds. This turned me into a mac and cheese fan for life.
What You Need
- Large elbow macaroni: soaks up more sauce and gives the right hearty bite
- Kosher salt: seasons the pasta and keeps the flavors balanced. Pick a good brand for clean taste
- Evaporated milk or whole milk: makes the base creamy and stable for baking. Long shelf life is handy
- Egg: keeps the cheese sauce smooth and sticking together
- Unsalted butter: adds richness and helps all cheeses melt nice without extra salt
- Granulated garlic, onion powder, seasoned salt: boost flavor. Use fresh jars for the best punch
- Smoked or regular paprika and ground mustard: give a little zing and extra depth
- Black pepper and optional cayenne: add gentle heat that balances the richness. Freshly ground black pepper works best
- Velveeta or American cheese: gives super creamy texture that’s classic in baked mac
- Extra sharp cheddar: adds a bold, cheesy tang. Freshly shredded from a block makes a difference
- Colby jack: melts creamy with a subtle flavor. Fresh shredding beats pre-packaged
- Smoked or plain gouda: brings smoky notes and cool depth. Grab a wedge and shred yourself for best
- Smoked or plain gruyere: adds a fancy touch and melts smoothly. Look for a firm, fragrant piece
How To Make It
- Melt the Butter and Add Pasta:
- Put the empty pot back on medium heat and melt the butter until it sizzles but does not brown. Toss in your drained pasta and stir so it’s well-coated in butter.
- Mix Milk, Egg, and Spices:
- Whisk the egg with your milk choice and all spices including garlic, onion powder, seasoned salt, mustard, paprika, black pepper, and optional cayenne. Stir well so no lumps show in your sauce.
- Save Cheese for Topping:
- Preheat your oven to 350 degrees Fahrenheit and grease a deep casserole dish lightly. Hold back half a cup of each shredded cheese except Velveeta. Mix those reserved cheeses together to spread over the top later.
- Cook Pasta:
- Bring a big pot of water to a rolling boil and salt it generously. Add pasta and stir so nothing sticks. Cook about 10 minutes until tender but not mushy. Drain right away to stop cooking.
- Mix Pasta with Cheese and Milk:
- Pour your milk and spice mix into the pasta and butter in the pot. Stir in the remaining shredded cheeses until all noodles are coated and the cheese starts to soften but isn’t fully melted. Transfer all to the casserole dish and level it out. Spread the saved cheese blend evenly on top for a gorgeous golden crust after baking.
- Bake Covered then Uncovered:
- Cover the dish tightly with foil sprayed on the inside so cheese won’t stick. Bake for 30 minutes. Remove the foil and bake another 25-30 minutes until bubbly and golden at the edges. Let sit for 10 minutes before serving so it firms up.
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I always dig the smoky touch from the gouda and gruyere. One snowy day, my siblings and I tried different cheeses and landed on this combo as the winner. Felt like we made our own classic that day.
Storing Leftovers
Put leftovers in an airtight container and keep in the fridge up to four days. Let it cool completely before sealing, or steam will make the crust soggy. When you're ready to eat, warm single servings in the microwave or reheat the whole pan in a low oven with foil loosely over it to keep it moist.
Swap Ideas
No smoked gouda or gruyere? Use Swiss or provolone for similar taste and melt. Want more tang? Crumble some blue cheese with the cheddar. Not a fan of elbow macaroni? Rotini or penne soak up sauce nicely too. Use whole milk in place of evaporated milk for a lighter but still creamy dish.
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What Goes Well
Serve this mac with barbecue meat or a crisp green salad to balance things out. It works great as a brunch main with roasted tomatoes and a runny fried egg on top for a rich treat. It’s also a crowd-pleaser on holiday tables alongside ham or roast chicken.
Background Story
Mac and cheese has been around for centuries but took off in North America as a simple, comforting dish people could make their own. Families add their own flavors and this five cheese mix shows how cooks here love layering traditional and surprising cheeses for rich taste.
Frequently Asked Questions
- → Which cheeses make this smooth and melty?
Using Velveeta, sharp cheddar, smoked gouda, colby jack, and smoked gruyere gives a nice creamy texture with bold taste.
- → Can I swap the elbow macaroni for other pasta?
Definitely. Penne, rotini, or fusilli all work well if you want something different in texture and bite.
- → How do I keep the pasta from getting mushy?
Cook the pasta just until it’s al dente since it’ll keep cooking in the oven. Overcooking before baking makes it mushy.
- → What's the best way to keep leftovers fresh?
Store leftovers in the fridge with a tight cover for up to 3 days. Warm up in the oven or microwave until hot and creamy again.
- → Can I prepare this dish ahead of time?
Sure, put the casserole together, cover it, and keep it in the fridge for up to 48 hours before baking. Let it warm up a bit before cooking.
- → How do I add extra flavor to this dish?
Mix in some cayenne pepper, switch to smoked cheeses, or add buttery breadcrumbs on top for extra crunch and flavor.