Five Cheese Mac Bake (Printable Version)

# What You'll Need:

→ Pasta Base

01 - 1 1/2 tablespoons (23 grams) kosher salt (for seasoning pasta water, you can use a little less if you want)
02 - 16 ounces (454 grams) jumbo elbow noodles

→ Sauce and Binding

03 - 1 3/4 cups (354 milliliters) evaporated milk or whole milk
04 - 1 large egg that’s been beaten until just blended
05 - 1/2 cup (113 grams) unsalted butter, cut into pats

→ Seasonings

06 - 1/4 teaspoon cayenne pepper (leave out if you want it milder)
07 - 1/2 teaspoon freshly ground black pepper
08 - 3/4 teaspoon dry mustard powder
09 - 1 tablespoon (14 grams) seasoned salt
10 - 1 1/2 teaspoons garlic powder
11 - 1/2 teaspoon paprika
12 - 1 1/2 teaspoons onion powder

→ Cheese Selection

13 - 8 ounces (227 grams) smoked gruyere or regular gruyere, shredded and divided up
14 - 8 ounces (227 grams) smoked gouda or plain gouda, shredded and split up
15 - 8 ounces (227 grams) colby jack cheese, shredded and separated
16 - 8 ounces (227 grams) extra sharp cheddar, shredded and split
17 - 16 ounces (453 grams) Velveeta or American cheese, shredded

# How to Make It:

01 - Take off the foil and keep baking with no cover for another 25–30 minutes until it bubbles and the top’s golden. Let it chill for 10 minutes before you grab a fork.
02 - Put the foil (sprayed side down) over the dish. Pop it in the oven at 350°F (177°C) for half an hour.
03 - Scoop the cheesy macaroni into your prepped baking dish, then spread the saved cheese bits right on top.
04 - Dump most of your shredded Velveeta, cheddar, gouda, gruyere, and colby jack into the pot with the pasta. Stir it up. If some cheese looks unmelted, no worries.
05 - Toss the macaroni back in the pot. Add your sliced butter and let it melt on medium. Pour the milk and spice mixture over it and stir till it coats everything.
06 - Mix your beaten egg, all the milk, seasoned salt, garlic powder, onion powder, mustard, paprika, pepper, and cayenne (if you want) in one bowl till smooth. Set aside.
07 - Fill a big pot with 4 liters water and get it boiling hot. Toss in your salt. Add elbow noodles and cook for 10 minutes till just right. Drain them well.
08 - Set your oven to 350°F (177°C) and start warming it up. Coat a 23 x 33 x 7.5 cm baking pan with a little melted butter or spray so nothing sticks.
09 - Save about half a cup from each type of shredded cheese except Velveeta/American. Mix the reserved cheddar, colby jack, gouda, and gruyere in a bowl and keep for later.

# Additional Tips:

01 - Want the smoothest results? Shred your cheese yourself right before mixing.
02 - No gouda or gruyere? Swap in provolone or Swiss for a fresh taste.
03 - Get ahead by prepping the dish and parking it in the fridge for up to two days before you bake.
04 - Store cooled or unbaked casserole really tight in foil and freeze for a couple of months (baked: up to six). Let it thaw in the fridge before you warm up.
05 - Boost the creaminess by pouring in another can of evaporated milk.
06 - No elbow pasta? Any chunky noodle like rotini, fusilli, or penne works just fine.

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