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Five Cheese Baked Mac & Cheese

Five Cheese Baked Mac & Cheese

Patricia Collins
This Five Cheese Baked Mac & Cheese is the ultimate comfort food — rich, creamy, and baked to golden perfection. With a luscious sauce made from five cheeses — cheddar, American, gouda, gruyère, and colby jack — every bite is pure cheesy indulgence. Perfect for holidays, potlucks, or any cozy family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 650 kcal

Ingredients
  

For the Pasta:

  • 1 lb large elbow macaroni
  • 1½ tablespoons kosher salt for boiling pasta water

For the 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 heat

Cheeses (freshly shredded):

  • 2 cups extra sharp cheddar cheese
  • 2 cups American cheese or Velveeta
  • 2 cups smoked gouda
  • 2 cups smoked gruyère
  • 2 cups colby jack

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 7–8 minutes. Drain and set aside.
  • In a large saucepan over medium heat, melt the butter.
  • In a separate bowl, whisk together egg and evaporated milk until smooth.
  • Gradually pour the egg-milk mixture into the butter while stirring constantly.
  • Add seasoned salt, garlic, onion powder, mustard, paprika, pepper, and cayenne. Stir well.
  • Gradually add all the shredded cheeses, stirring constantly until melted and smooth.
  • Add cooked macaroni to the cheese sauce, stirring to coat thoroughly.
  • Pour the mixture into the prepared baking dish.
  • Bake for 30–35 minutes, until golden and bubbling on top.
  • Let rest for 5 minutes before serving.

Notes

  • Always shred your cheese fresh for a smooth, creamy sauce — pre-shredded cheese can make the sauce grainy.
  • Slightly undercook the pasta to prevent mushy texture after baking.
  • For a crispy topping, mix breadcrumbs with melted butter and sprinkle on top before baking.
  • To add protein, mix in cooked chicken, bacon, or lobster.
  • Leftovers reheat well in the oven at 325°F with a splash of milk to keep it creamy.