Five Cheese Macaroni (Print Version)

# Ingredients:

→ Cheese Mix

01 - 8 ounces (227 grams) smoked gruyere or plain, shredded and split
02 - 16 ounces (453 grams) Velveeta or American cheese, shredded
03 - 8 ounces (227 grams) sharp cheddar, shredded and separated
04 - 8 ounces (227 grams) smoked gouda or plain, shredded and split
05 - 8 ounces (227 grams) colby jack, shredded and divided

→ Flavor Boosters

06 - 1 1/2 teaspoons granulated onion
07 - 1 tablespoon (14 grams) seasoned salt
08 - 1 1/2 teaspoons granulated garlic
09 - 3/4 teaspoon ground mustard
10 - 1/4 teaspoon cayenne pepper (you can skip this if you want)
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon ground paprika

→ Dairy and Eggs

13 - 1 large egg, beaten gently
14 - 1/2 cup (113 grams) unsalted butter cut into slices
15 - 1 3/4 cups (354 ml) evaporated milk or whole milk, your choice

→ Pasta Basics

16 - 1 1/2 tablespoons (23 grams) kosher salt or less for the pasta water
17 - 16 ounces (454 grams) large elbow macaroni

# Instructions:

01 - Set aside half a cup from each shredded cheddar, colby jack, gouda, and gruyere except Velveeta or American. Toss those reserved bits in a bowl and keep it handy.
02 - Turn your oven on to 350°F (177°C). Lightly coat a 9 by 13 by 3-inch casserole pan with melted butter or spray with non-stick stuff.
03 - Fill a big pot with 4 liters of water and bring it to a strong boil. Add kosher salt to flavor the water. Drop in the macaroni and cook for about 10 minutes until it’s just tender. Drain it well.
04 - Whisk the egg with the milk and all the spices—seasoned salt, garlic, onion, mustard, paprika, black pepper, and the cayenne if you’re using it. Make sure it’s smooth and set it aside.
05 - Put the drained macaroni back in the pot. Melt the butter over medium heat, then stir in the pasta. Pour the milk and spice mix over it and stir everything well.
06 - Dump in the shredded Velveeta, cheddar, gouda, gruyere, and colby jack (save some cheese for later). Mix until combined but it’s ok if some bits don’t melt fully.
07 - Spoon the cheesy pasta mix into the casserole dish. Sprinkle the cheese you set aside over the top evenly.
08 - Cover the dish with foil sprayed lightly on the inside with non-stick spray. Bake for 30 minutes in the hot oven.
09 - Take off the foil and bake uncovered for another 25 to 30 minutes until it’s bubbly and has a light golden color. Let it rest for 10 minutes before serving.

# Notes:

01 - For the best texture, shred the cheeses by hand right before you use them.
02 - If you want a different flavor, try swapping smoked gouda and gruyere with provolone or Swiss.
03 - You can prep this ahead by assembling and covering the dish, then refrigerate for up to two days before baking.
04 - Freeze the dish wrapped tightly in foil. Keep uncooked for up to 2 months and baked ones up to 6 months. Thaw in the fridge before warming it up.
05 - Add an extra can of evaporated milk if you like it creamier.
06 - Feel free to switch elbow macaroni for penne, rotini, or fusilli instead.

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