Dinner

Five Cheese Baked Macaroni and Cheese Recipe

Name: Five Cheese Baked Macaroni and Cheese Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 tablespoons (23 grams) kosher salt or less for salting the pasta water; 16 ounces (454 grams) large elbow macaroni; 1/2 cup (1 stick or 113 grams) unsalted butter, sliced; 1 large egg, lightly beaten; 1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk (or whole milk); 1 tablespoon (14 grams) 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 (4 cups or 453 grams) Velveeta cheese (or American cheese, shredded); 8 ounces (2 1/2 cups or 227 grams) extra sharp cheddar cheese, shredded and separated; 8 ounces (2 cups or 227 grams) colby jack cheese, shredded and separated; 8 ounces (2 1/2 cups or 227 grams) smoked gouda cheese (or plain), shredded and separated; 8 ounces (2 1/2 cups or 227 grams) smoked gruyere cheese (or plain), shredded and separated

ByMariam Harutyunyan September 3, 2026September 3, 2026

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Introduction

Indulge in the creamy, cheesy comfort of Five Cheese Baked Macaroni and Cheese. This rich and flavorful dish blends five different cheeses to create a luscious, gooey texture that’s perfect for family dinners or special occasions. Baking it adds a golden, bubbly crust that makes every bite irresistible.

A scoop of creamy macaroni and cheese is being lifted with a black spoon from a white rectangular baking dish, showing one thick layer of golden-yellow cheesy pasta with melted cheese strings stretching from the dish to the spoon. The macaroni is covered with a smooth, bubbly, and slightly browned cheese topping that fills the dish evenly. The background has a white marbled texture with a blurred red cloth and other soft shapes in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons kosher salt (or less for salting the pasta water)
16 ounces (454 grams) large elbow macaroni

1/2 cup (1 stick or 113 grams) unsalted butter (sliced)
1 large egg (lightly beaten)

1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk (or whole milk)
1 tablespoon (14 grams) 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 (4 cups or 453 grams) Velveeta cheese (or American cheese, shredded)
8 ounces (2 1/2 cups or 227 grams) extra sharp cheddar (shredded, separated)
8 ounces (2 cups or 227 grams) colby jack (shredded, separated)

8 ounces (2 1/2 cups or 227 grams) smoked gouda (or plain, shredded, separated)
8 ounces (2 1/2 cups or 227 grams) smoked gruyere (or plain, shredded, separated)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Lightly grease a 9x13x3-inch casserole dish with melted butter or non-stick cooking spray.

Step 2: Reserve 1/2 cup of each shredded cheese except Velveeta. Toss these reserved cheddar, colby jack, gouda, and gruyere cheeses together in a small bowl and set aside.
Step 3: Bring a gallon of water to a vigorous boil in a large 12-quart stockpot. Add 1 tablespoon of kosher salt and the macaroni. Stir immediately and boil the pasta for 10 minutes, then drain in a colander.
Step 4: In a small bowl or 1-quart pitcher, whisk the beaten egg with evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and cayenne (if using). Set aside.

Step 5: Melt the butter in the same stockpot over medium heat. Stir the drained macaroni into the melted butter until coated.
Step 6: Pour the milk and spice mixture into the macaroni and stir well to combine.
Step 7: Add the bulk quantities of shredded Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack. Stir thoroughly; the cheeses will not fully melt at this point.

Step 8: Transfer the macaroni and cheese mixture into the prepared casserole dish and sprinkle the reserved cheese blend evenly over the top.
Step 9: Cover the dish with a piece of aluminum foil sprayed on the side touching the food with non-stick spray. Bake covered for 30 minutes.
Step 10: Remove the foil and continue baking uncovered for another 25 to 30 minutes, until the cheese bubbles and lightly browns.

Step 11: Remove from oven and let cool for 10 minutes before serving.

Tips & Variations

For extra crunch, sprinkle seasoned breadcrumbs on top before baking uncovered.
Use whole milk instead of evaporated milk for a lighter texture.

Add cooked bacon or sautéed mushrooms for added flavor and texture.
To make it spicy, increase the cayenne pepper or add a dash of hot sauce to the milk mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (177°C) until heated through, about 15-20 minutes. Avoid microwaving to preserve the creamy texture.

How to Serve

A white square dish is filled with golden baked macaroni and cheese, with a bubbly, slightly browned cheese layer on top. The dish has some cheese sauce drips down the side, showing it is rich and creamy. A woman's hand holds a large spoon lifting a thick scoop of the pasta, with melted stringy cheese stretching from the dish to the spoon. The pasta inside looks soft and well-coated with a creamy cheese sauce. The dish sits on a white marbled surface, and a colorful checkered cloth is blurred in the background with a black plate in front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta instead of elbow macaroni?

Yes, any short pasta like shells, rotini, or penne will work well in this recipe.

Is it necessary to use all five cheeses?

While the five-cheese blend gives the dish its unique flavor, you can use fewer varieties or substitute with your preferred cheeses to suit your taste and availability.