Five Cheese Baked Macaroni (Printable Version)
# What You'll Need:
→ Pasta Base
01 -
16 ounces large elbow macaroni
02 -
1 1/2 tablespoons kosher salt, for salting pasta water
→ Sauce and Binding
03 -
1/2 cup unsalted butter, sliced
04 -
1 large egg, lightly beaten
05 -
1 3/4 cups evaporated milk or whole milk
→ Seasonings
06 -
1 tablespoon seasoned salt
07 -
1 1/2 teaspoons granulated garlic
08 -
1 1/2 teaspoons granulated onion
09 -
3/4 teaspoon ground mustard
10 -
1/2 teaspoon ground paprika
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon cayenne pepper (optional)
→ Cheese Selection
13 -
16 ounces Velveeta or American cheese, shredded
14 -
8 ounces extra sharp cheddar, shredded, separated
15 -
8 ounces colby jack, shredded, separated
16 -
8 ounces smoked gouda (or plain), shredded, separated
17 -
8 ounces smoked gruyere (or plain), shredded, separated
# How to Make It:
01 -
Reserve 1/2 cup of each shredded cheese except Velveeta or American. Combine reserved cheddar, colby jack, gouda, and gruyere in a bowl and set aside.
02 -
Preheat oven to 177°C (350°F). Lightly grease a 23 x 33 x 7.5 cm casserole dish with melted butter or non-stick cooking spray.
03 -
Bring 4 liters of water to a vigorous boil in a large stockpot over high heat. Add kosher salt to season. Stir in elbow macaroni and cook for 10 minutes until just tender. Drain thoroughly.
04 -
In a bowl, whisk together the beaten egg, evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and optional cayenne until smooth. Set aside.
05 -
Return drained macaroni to pot. Melt butter over medium heat, stir in macaroni. Pour milk and spice mixture over pasta and combine well.
06 -
Add remaining shredded Velveeta, cheddar, gouda, gruyere, and colby jack to pot. Mix until noodles are coated; cheese may not fully melt.
07 -
Transfer macaroni and cheese mixture to prepared casserole dish. Evenly sprinkle reserved cheese blend on top.
08 -
Cover dish with foil sprayed on the underside to prevent sticking. Bake for 30 minutes.
09 -
Remove foil and bake uncovered for an additional 25 to 30 minutes until bubbly and lightly browned. Let rest 10 minutes before serving.
# Additional Tips:
01 -
For optimal texture, hand-shred all cheeses immediately before use.
02 -
Smoked gouda and gruyere can be substituted with provolone or Swiss for different flavor.
03 -
Assemble and cover casserole in advance; refrigerate up to 48 hours before baking.
04 -
Freeze unbaked or baked casserole tightly wrapped; thaw in refrigerator before reheating.
05 -
For creamier consistency, increase evaporated milk by one can.
06 -
Penne, rotini, or fusilli are great alternatives to elbow macaroni.