Description
This rich and creamy Five Cheese Baked Macaroni and Cheese features a luscious blend of Velveeta, extra sharp cheddar, colby jack, smoked gouda, and smoked gruyere, baked to golden perfection. The macaroni is cooked al dente and combined with a spiced evaporated milk and egg mixture, then baked in a buttered casserole dish, resulting in a cheesy, flavorful comfort food classic perfect for sharing.
Ingredients
Scale
For the Pasta and Seasoning
- 1 1/2 tablespoons (23 grams) kosher salt or less for salting the pasta water
- 16 ounces (454 grams) large elbow macaroni
For the Cheese Sauce
- 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)
Cheeses
- 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
Instructions
- Separate the Cheeses: Begin by shredding the cheeses if not pre-shredded. Reserve 1/2 cup of each shredded cheese except Velveeta. Combine these reserved cheeses in a small bowl and set aside for topping later.
- Preheat and Prepare the Casserole: Preheat your oven to 350°F (177°C). Lightly grease a 9x13x3 inch casserole dish with melted butter or non-stick cooking spray to prevent sticking.
- Boil the Pasta Water: In a large 12-quart stockpot, bring a gallon of water to a vigorous boil over high heat. Season the water with 1 tablespoon of kosher salt, if desired, to flavor the pasta.
- Cook the Macaroni: Add the elbow macaroni to the boiling water and stir immediately to prevent sticking. Boil the macaroni for 10 minutes until al dente, then drain it thoroughly using a colander.
- Prepare the Milk and Spice Mixture: In a small bowl or 1-quart pitcher, whisk lightly beaten egg with evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and optional cayenne pepper until well combined. Set aside.
- Melt Butter and Combine Pasta: Return the drained macaroni to the large stockpot and melt the butter over medium heat. Stir the drained macaroni into the melted butter to coat evenly.
- Add Milk Mixture: Pour the prepared milk and spice mixture into the macaroni and stir to incorporate thoroughly.
- Add Cheeses and Mix: Add the remaining bulk shredded cheeses—Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack—to the pot. Stir well to combine; the cheese will not fully melt at this stage.
- Transfer to Casserole Dish: Pour the macaroni and cheese mixture into the prepared casserole dish. Evenly sprinkle the reserved cheese topping mixture over the surface.
- Cover and Bake: Cover the dish tightly with aluminum foil, spraying the foil’s underside with non-stick cooking spray to prevent sticking. Bake in the preheated oven at 350°F (177°C) for 30 minutes.
- Uncover and Brown: Carefully remove the foil and bake uncovered for an additional 25-30 minutes until the cheese bubbles and develops a slight golden brown on top.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 10 minutes before serving to let the cheese set slightly and enhance flavors.
Notes
- For a spicier kick, add the optional cayenne pepper or increase the black pepper slightly.
- Velveeta cheese can be substituted with American cheese for a smoother melt and different flavor profile.
- If you prefer a creamier sauce, use whole milk instead of evaporated milk.
- To prevent the cheese topping from sticking to the foil, always spray the underside of the aluminum foil with non-stick cooking spray before covering the dish.
- You can prepare the macaroni and cheese a day ahead and bake it fresh before serving; just keep it refrigerated covered until ready.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked macaroni and cheese, five cheese mac and cheese, comfort food, casserole, cheesy pasta, American recipe
