Introduction

Five Cheese Macaroni is a rich and comforting baked pasta dish that combines the creamy goodness of five different cheeses. Perfect for cheese lovers, it’s a warm, satisfying meal that’s easy to prepare and sure to impress family and friends.

A close-up of a creamy baked macaroni and cheese dish in a black pan on a white marbled surface, showing a large scoop being lifted with a wooden spoon. The macaroni pasta is covered with a thick, golden brown melted cheese layer on top, bubbling and slightly browned. Underneath, the cheese is white and stretchy, pulling long strands as the macaroni is lifted, revealing a smooth, creamy sauce that coats the pasta evenly. The macaroni itself is pale yellow, with the crispy top layer contrasting the soft creamy layer inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (227 grams) smoked gruyere or plain, shredded and split
16 ounces (453 grams) Velveeta or American cheese, shredded
8 ounces (227 grams) sharp cheddar, shredded and separated
8 ounces (227 grams) smoked gouda or plain, shredded and split
8 ounces (227 grams) colby jack, shredded and divided
1 1/2 teaspoons granulated onion
1 tablespoon (14 grams) seasoned salt
1 1/2 teaspoons granulated garlic
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/2 teaspoon ground paprika
1 large egg, beaten gently
1/2 cup (113 grams) unsalted butter, cut into slices
1 3/4 cups (354 ml) evaporated milk or whole milk
1 1/2 tablespoons (23 grams) kosher salt (for pasta water, adjust as needed)
16 ounces (454 grams) large elbow macaroni

Instructions

Step 1: Set aside half a cup from each shredded cheddar, colby jack, gouda, and gruyere (except Velveeta). Toss these reserved bits in a bowl and keep them handy for topping later.
Step 2: Preheat your oven to 350°F (177°C). Lightly coat a 9 by 13 by 3-inch casserole pan with melted butter or spray it with non-stick spray.
Step 3: Bring about 4 liters of water to a strong boil in a large pot. Add the kosher salt to flavor the water, then add the macaroni. Cook for approximately 10 minutes until just tender. Drain the pasta well.
Step 4: In a bowl, whisk together the beaten egg, milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and cayenne pepper if using. Mix until smooth and set aside.
Step 5: Return the drained macaroni to the pot. Melt the butter over medium heat, then stir in the pasta until coated.
Step 6: Pour the milk and spice mixture over the macaroni and stir everything together until combined.
Step 7: Add the shredded Velveeta, cheddar, gouda, gruyere, and colby jack—save some cheese for topping. Stir until the mixture is combined, though it’s fine if some cheese hasn’t fully melted.
Step 8: Spoon the cheesy pasta mixture into the prepared casserole dish. Evenly sprinkle the reserved cheese on top.
Step 9: Cover the dish with foil lightly sprayed on the inside with non-stick spray. Bake for 30 minutes in the preheated oven.
Step 10: Remove the foil and bake uncovered for an additional 25 to 30 minutes until bubbly and lightly golden. Let the macaroni rest for 10 minutes before serving.

Tips & Variations

For a smoky twist, use smoked versions of the cheeses if you enjoy that flavor profile.
If you prefer a spicier dish, add extra cayenne or a pinch of crushed red pepper flakes.
Substitute the Velveeta with cream cheese for a slightly tangier, creamy texture.
To make it gluten-free, use gluten-free elbow macaroni and check that all other ingredients are gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) covered with foil, or warm individual portions in the microwave to avoid drying out. Adding a splash of milk helps restore creaminess during reheating.

How to Serve

A close-up of macaroni and cheese in a black pan, showing one scoop being lifted with layers of golden melted cheese stretching down from the scoop. The top layer is bubbly and browned in spots, with creamy, soft pasta underneath. The pasta is small macaroni, covered thickly in creamy yellow and light orange cheese sauce, gooey and smooth, creating a rich texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Yes, you can use whole milk or even 2% milk as a substitute. Evaporated milk adds richness and a creamier texture, but regular milk will still yield delicious results.

What can I do if my cheese sauce is too thick or clumpy?

If the sauce thickens too much or becomes clumpy, stir in a little extra milk to loosen it. Warming gently while stirring will also help smooth the cheese sauce out.

Five Cheese Baked Macaroni Recipe

Print Recipe

★★★★★

5 from 74 reviews

A rich and creamy Five Cheese Macaroni casserole featuring a luscious blend of smoked Gruyere, Velveeta, sharp cheddar, smoked Gouda, and Colby Jack cheeses, combined with a flavorful spice mix, baked to golden perfection. This comforting dish is perfect as a hearty main or side, delivering luscious cheesy goodness balanced with a hint of smoky and spicy notes.

Author: zara
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Cheeses

8 ounces (227 grams) smoked Gruyere or plain, shredded and split
16 ounces (453 grams) Velveeta or American cheese, shredded
8 ounces (227 grams) sharp cheddar, shredded and separated
8 ounces (227 grams) smoked Gouda or plain, shredded and split
8 ounces (227 grams) Colby Jack, shredded and divided

Spices & Seasonings

1 1/2 teaspoons granulated onion
1 tablespoon (14 grams) seasoned salt
1 1/2 teaspoons granulated garlic
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/2 teaspoon ground paprika

Other Ingredients

1 large egg, beaten gently
1/2 cup (113 grams) unsalted butter, cut into slices
1 3/4 cups (354 ml) evaporated milk or whole milk
1 1/2 tablespoons (23 grams) kosher salt, or less for pasta water
16 ounces (454 grams) large elbow macaroni

Instructions

Get Cheeses Ready: Prepare the cheeses by shredding them, then set aside half a cup each from the shredded cheddar, Colby Jack, Gouda, and Gruyere, excluding the Velveeta or American cheese. Toss these reserved bits together in a bowl and keep them handy for topping later.
Heat the Oven: Preheat your oven to 350°F (177°C). Lightly coat a 9x13x3-inch casserole dish with melted butter or a non-stick spray to prevent sticking.
Cook the Macaroni: In a large pot, bring 4 liters of water to a boil. Add kosher salt to flavor the water. Add the large elbow macaroni and cook for about 10 minutes, until just tender. Drain the pasta thoroughly.
Mix Milk and Spices: In a bowl, whisk together the beaten egg with evaporated or whole milk. Add all the spices including seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and cayenne pepper (if using). Whisk until smooth and set aside.
Blend Pasta with Butter and Sauce: Return the drained macaroni to the pot. Melt the slices of unsalted butter over medium heat, then toss the pasta in the butter to coat. Pour the milk and spice mixture over the pasta and stir well to combine all the flavors evenly.
Add Most of the Cheese: Incorporate the shredded Velveeta, sharp cheddar, smoked Gouda, smoked Gruyere, and Colby Jack cheeses into the pasta mixture. Stir until combined, but it’s okay if some cheese bits do not fully melt at this stage.
Put It All in the Pan: Transfer the cheesy pasta mixture into the prepared casserole dish. Evenly sprinkle the reserved cheese bits on top for a flavorful crust.
Cover and Cook: Cover the casserole dish with foil, spraying the underside lightly with non-stick spray to prevent cheese from sticking to the foil. Bake in the preheated oven for 30 minutes.
Uncover and Finish: Remove the foil and bake uncovered for an additional 25 to 30 minutes, or until the casserole is bubbly and the top has a light golden crust. Let the macaroni and cheese rest for 10 minutes before serving to set.

Notes

Using a combination of smoked and plain cheeses adds complexity and depth of flavor.
Reserve some shredded cheese to sprinkle on top for a golden baked crust.
For a milder dish, omit the cayenne pepper or reduce the amount.
Use evaporated milk for a creamier texture or whole milk for a lighter version.
Be careful not to overcook the macaroni; it should be just tender to avoid mushy casserole.
Make sure to spray foil on the inside to prevent cheese from sticking during baking.
Letting the dish rest after baking allows it to set and makes serving easier.

Keywords: five cheese macaroni, baked macaroni and cheese, cheesy casserole, comfort food, smoked cheese macaroni, classic mac and cheese