Description
Creamy, cheesy, and irresistibly delicious — this Five-Cheese Mac and Cheese blends five rich cheeses into a velvety sauce, baked to golden perfection. Perfect as a comforting main dish or side for any occasion.
Ingredients
For the Pasta and Sauce:
- 1 lb elbow macaroni (or cavatappi/shells)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika (optional)
For the Cheese Blend:
- 1 cup sharp cheddar, shredded
- 1 cup Gruyère, shredded
- 1 cup Fontina, shredded
- 1 cup Monterey Jack, shredded
- ½ cup Parmesan, grated
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ½ cup extra shredded cheese (optional)
Instructions
- Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside. - Cook the Pasta
Boil macaroni in salted water until just al dente (1 minute less than the package time). Drain and set aside. - Make the Roux
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until smooth and bubbly. - Add Milk and Cream
Gradually whisk in the milk and cream. Stir constantly until the mixture thickens slightly, about 5 minutes. - Stir in the Cheese
Lower the heat and add cheeses one handful at a time, stirring until melted and creamy. Season with salt, pepper, and paprika. - Combine Pasta and Sauce
Add cooked macaroni to the cheese sauce, stirring until fully coated. - Prepare the Topping
In a small bowl, mix breadcrumbs with melted butter. - Assemble and Bake
Pour the mac and cheese into the prepared dish. Sprinkle the breadcrumb mixture evenly on top. Add extra cheese if desired.
Bake for 20–25 minutes, until the top is golden and bubbly. - Serve and Enjoy
Let cool slightly before serving for the best texture.
Notes
- For the creamiest sauce, shred cheese fresh from the block instead of using pre-shredded.
- Don’t overcook the pasta — it will continue to cook while baking.
- Want more crunch? Mix crushed Ritz crackers into the topping.
- Add a pinch of cayenne for gentle heat or truffle oil for gourmet flavor.
- Reheat leftovers with a splash of milk to keep them creamy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes