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Get ready for a bubbling pan packed with gooey layers of cheesy goodness. This five cheese wonder comes out golden up top and melts satisfyingly inside. Every forkful is rich and dreamy from the mix of crowd-pleasing cheeses. Serve it up for family get-togethers or enjoy as a soul-soothing main. Don’t be surprised when everyone wants seconds!
The first time I made this over the holidays, the pan vanished way faster than anything else on the table. Now it’s my must-bring for every potluck. Even folks who usually skip mac and cheese came back for more. It totally hooked me on homemade mac for good.
Dreamy Ingredients
- Kosher salt: wakes up all the flavors in the pasta and makes everything taste just right. Use your favorite kind for pure flavor
- Elbow macaroni (big): the chunky shape soaks up tons of cheese sauce for the perfect bite
- Butter (unsalted): brings creaminess and makes the cheeses melt together smoothly without over-salting
- Egg: keeps the cheese sauce rich and velvety from the inside out
- Evaporated or whole milk: gives you a creamy sauce that won’t split while baking. Bonus: evaporated lasts forever in your pantry
- Seasoned salt, garlic and onion powder: pack the dish full of extra punch. Fresh spice jars will really lift the flavors
- Mustard powder and paprika: give it a bit of zing and a warm, savory note. Smoked or regular paprika both taste great
- Cayenne (optional) and black pepper: cut through the richness with a touch of heat. Fresh black pepper is always the best move
- Velveeta or American cheese: makes that super creamy texture everyone loves in classic baked mac
- Extra sharp cheddar: gives you a bold, cheesy kick. Shred it right from the block for max flavor
- Colby jack: melts into everything and adds a little kick. Fresh-shredded beats pre-shredded every time
- Smoked or plain gouda: brings a smoky edge and rich melt. Go for a block and do your own grating
- Gruyere (smoked or regular): melts so smooth and makes it taste fancy. Pick a slice with lots of aroma
Easy Steps
- Set Aside Cheese First:
- Crank your oven to 350. Butter up a deep casserole. Save half a cup from each cheese (except Velveeta) and toss them together for the topping. This is what’ll give you that bubbly browned lid
- Start Boiling the Pasta:
- Fill your biggest pot to the top and set it on high for a hard boil. Toss in a hearty spoon of salt to season the noodles. Drop in macaroni, stir so nothing sticks, and cook just until tender—about ten minutes. Drain fast so it doesn’t keep cooking
- Mix Up the Wet Ingredients:
- In a separate bowl, whisk up a whole egg with your milk and all your dry spices (onion, garlic, seasoned salt, mustard, paprika, black pepper, cayenne if you like heat). Smash out the clumps so your sauce is smooth all the way
- Put Everything Together:
- Set your empty pot back over medium and melt the butter. Stir your drained macaroni in so every bit gets coated. Pour in your eggy milk shake and mix well. Dump in the piles of cheese and fold it all in so every noodle gets cheesy (it won’t be melted through yet). Scrape the whole mess into the casserole dish and scatter on the saved cheese blend
- Bake Covered, Finish Uncovered:
- Wrap the casserole dish tight with foil (spray it if you don’t want the cheese stuck). Bake thirty minutes. Take off the foil and let it go another 25–30 minutes until cheese is bubbly and browning at the edges. Let it hang out for ten minutes before serving so it holds together
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The smoky hit from gouda and gruyere totally makes this dish. My siblings and I once did a cheesy taste test on a snowy afternoon and this combo was the winner, hands down. That day, it just felt right—we made something special no one else had.
Leftover Hacks
Stash extra portions in a sealed container and stick ‘em in the fridge for up to four days. Let it cool first so you don’t lose the crispy top to steam. Next time you eat, pop single servings in the microwave or gently warm the full pan covered with foil in the oven to keep it from drying out.
Swap Options
Missing smoked gouda or gruyere? Melt in Swiss or provolone—they’ll do the trick! For extra boldness, crumble in some blue cheese with the cheddar for a grown-up vibe. Rotini or penne grab sauce just as well as elbows. Swap evaporated for whole milk if you want it a bit lighter but still dreamy.
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How to Serve It
This mac does double duty—main or side, it rocks both. Scoop it next to your favorite barbecue or with a crispy salad for balance. It’s sometimes my brunch treat with runny eggs and roasted tomatoes on top. It disappears first on any holiday table, right alongside roast chicken or ham.
Story & Traditions
Mac and cheese has been around for ages and found a home in North America thanks to its homey, flexible charm. Every family has their own secret twist. This five cheese version is proof that American cooks love stacking up flavor with new and classic cheeses alike.
Common Questions
- → Which cheeses give the smoothest melt?
Go with Velveeta, smoked gouda, colby jack, extra sharp cheddar, and smoked gruyere—they blend for an oozy, rich cheese pull and big flavor.
- → Can I use a different kind of pasta?
Absolutely—penne, fusilli, or rotini work too if you want a switch from elbows.
- → What stops the noodles from turning too soft?
Cook the pasta only till it's got a bit of bite since it'll finish up in the oven. If you overcook, it'll go soft while baking.
- → How should I keep any leftovers fresh?
Seal leftovers tight in the fridge for up to three days. Pop 'em back in the oven or microwave until they're gooey and hot again.
- → What's the best way to prep ahead?
Put everything together in your baking pan, cover it up, and chill in the fridge for up to two days. Let it warm up a bit before tossing in the oven.
- → How can I really boost the taste?
Add a shake of cayenne, swap for smokier cheeses, or sprinkle buttery breadcrumbs on top for extra crunch and flavor.