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Five Cheese Baked Macaroni and Cheese

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Indulge in this rich and creamy five cheese macaroni and cheese, perfect for gatherings and family dinners.

Ingredients

Scale
  • 1 1/2 tablespoons kosher salt
  • 16 ounces large elbow macaroni
  • 1/2 cup unsalted butter (sliced)
  • 1 large egg (lightly beaten)
  • 1 3/4 cups evaporated milk (or whole milk)
  • 1 tablespoon seasoned salt
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons granulated onion
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 16 ounces Velveeta cheese (or American cheese, shredded)
  • 8 ounces extra sharp cheddar (shredded)
  • 8 ounces colby jack (shredded)
  • 8 ounces smoked gouda (shredded)
  • 8 ounces smoked gruyere (shredded)

Instructions

  1. Separate the cheeses and shred them if necessary.
  2. Boil water in a large pot, add kosher salt, and cook the elbow macaroni until al dente (about 7 to 9 minutes). Drain and set aside.
  3. In a medium bowl, mix evaporated milk, seasoned salt, garlic, onion, ground mustard, paprika, black pepper, and cayenne pepper.
  4. In a large bowl, combine cooked macaroni with sliced butter while still warm. Add the egg and milk mixture and mix well, then slowly add the shredded cheeses, reserving some for topping.
  5. Preheat oven to 350°F (175°C). Pour the mixture into a greased baking dish, top with remaining cheese, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 to 20 minutes until golden brown and bubbly.
  6. Let sit for 5 minutes before serving. Enjoy!

Notes

Use high-quality cheese for the best flavor. You can prepare the dish up to the baking step and store it in the fridge overnight.

Nutrition

Keywords: macaroni and cheese, baked pasta, comfort food, cheese recipe

Find it online: https://alexandrarecipes.com/five-cheese-baked-macaroni-and-cheese/