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Five Cheese Baked Macaroni and Cheese

A creamy, cheesy delight that elevates the classic mac and cheese with five different cheeses for an explosion of flavor in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb large elbow macaroni (450 g)
Seasoning
  • 1.5 tbsp kosher salt (22 g)
  • 1/2 tsp black pepper (2 g)
  • 1/2 tsp garlic powder (2 g)
  • 1/2 tsp onion powder (2 g)
Sauce Base
  • 6 tbsp unsalted butter (85 g)
  • 1/2 cup all-purpose flour (65 g)
  • 4 cups milk (950 ml)
Cheese
  • 1 cup shredded cheddar cheese (100 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 cup grated Parmesan cheese (100 g)
  • 1 cup crumbled blue cheese (100 g)
  • 1 cup shredded Monterey Jack cheese (100 g)
Topping
  • 1 cup breadcrumbs (100 g)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  3. In a large pot, melt the butter over medium heat.
  4. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden.
  5. Gradually add the milk while whisking continuously, and cook until the mixture thickens.
  6. Stir in the cheeses (cheddar, mozzarella, Parmesan, blue, and Monterey Jack) until melted and smooth.
  7. Add the cooked macaroni to the cheese sauce, stirring to combine.
  8. Season with salt, pepper, garlic powder, and onion powder.
  9. Pour the mac & cheese into a greased baking dish.
  10. Top with breadcrumbs and a little extra cheese if you like.
  11. Bake for 25-30 minutes or until the top is golden brown.
  12. Serve hot and enjoy!

Notes

Choose your cheeses wisely. Feel free to mix in your favorites such as Gouda or Gruyère. Don't skip the breadcrumbs for crunch, and you can add more milk for creaminess.