Description
This Five Cheese Baked Mac & Cheese is a decadent, creamy, and cheesy comfort food classic. Combining sharp cheddar, mozzarella, gouda, fontina, and parmesan, this recipe creates a rich and flavorful sauce that is perfectly baked to a golden, bubbly finish with an optional crispy panko breadcrumb topping. Ideal for family dinners or gatherings, it satisfies all cheese lovers’ cravings with a velvety texture and satisfying crust.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup gouda cheese, shredded
- 1/2 cup fontina cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Topping (Optional)
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 cup sharp cheddar cheese, reserved for topping
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Cook macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Make roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring frequently, to form a smooth roux which will thicken the sauce.
- Prepare cheese sauce: Gradually whisk in the whole milk and heavy cream into the roux, stirring constantly to avoid lumps. Continue to cook and stir for about 5 minutes until the mixture thickens to a creamy consistency.
- Add cheeses: Lower the heat and stir in sharp cheddar, mozzarella, gouda, fontina, and parmesan cheeses, reserving 1/2 cup of the sharp cheddar for the topping. Stir until all cheeses are fully melted and the sauce is smooth.
- Season sauce: Add salt, black pepper, and paprika if using. Stir well to blend the flavors.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and mix thoroughly to coat every piece with the rich sauce.
- Assemble in baking dish: Pour the cheesy macaroni mixture into the prepared baking dish and spread it evenly. Sprinkle the reserved cheddar cheese evenly on top.
- Add breadcrumb topping (optional): If using, combine melted butter with panko breadcrumbs and sprinkle this mixture evenly over the cheddar cheese layer for a crunchy crust.
- Bake: Bake in the preheated oven for 20–25 minutes or until the top is bubbly and golden brown.
- Rest and serve: Remove from oven and let rest for 5–10 minutes before serving to allow the sauce to set slightly and be easier to portion.
Notes
- Using a mix of whole milk and heavy cream creates a rich and creamy sauce, but for a lighter version, you can substitute with lower-fat milk.
- Shredding cheeses yourself often melts better and tastes fresher than pre-shredded varieties.
- The panko breadcrumb topping is optional but adds a delicious crunch contrasting the creamy interior.
- Make sure not to overcook the pasta during boiling as it will continue cooking in the oven.
- Feel free to customize the cheese blend depending on availability or preferred flavors.
- Letting the baked mac and cheese rest before serving helps it set and improves texture.
