Description
This Five Cheese Baked Mac & Cheese is the ultimate comfort food featuring a rich, creamy cheese sauce made from a blend of five cheeses including sharp cheddar, American, smoked gouda, smoked gruyère, and colby jack. The sauce is infused with warm spices and baked to bubbly perfection with a golden crust, perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Pasta
- 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)
- 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 the oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese.
- Cook the macaroni: Bring a large pot of water to a boil, add 1½ tablespoons kosher salt, and cook the elbow macaroni until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- Melt the butter: In a large pot over medium heat, melt the 6 tablespoons of unsalted butter until fully liquefied and bubbling slightly.
- Prepare the cheese sauce base: Whisk in the large egg and the two cans of evaporated milk into the melted butter until the mixture is smooth and well combined.
- Add seasonings: Stir in the seasoned salt, granulated garlic, onion powder, ground mustard, smoked paprika, freshly ground black pepper, and optional cayenne pepper to create a flavorful sauce.
- Melt the cheeses: Gradually add the shredded extra sharp cheddar, American (or Velveeta), smoked gouda, smoked gruyère, and colby jack cheeses to the sauce, stirring continuously until all cheeses are fully melted and the sauce becomes creamy and smooth.
- Combine pasta and cheese sauce: Mix the cooked macaroni into the cheese sauce until every piece is well coated with the creamy, cheesy mixture.
- Bake: Transfer the mac and cheese mixture to a baking dish and bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
- Rest and serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
Notes
- For a spicier version, do not omit the cayenne pepper.
- Velveeta can be substituted with more American cheese or a similarly creamy processed cheese if preferred.
- Use freshly shredded cheese rather than pre-shredded for better melting quality.
- Make sure not to overcook the pasta to avoid mushy mac and cheese.
- Resting the dish after baking helps the sauce set and enhances texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac and cheese, five cheese mac and cheese, comfort food, cheese sauce, American cuisine, family dinner
