Description
Five Cheese Baked Mac & Cheese is a rich, indulgent comfort dish featuring tender pasta enveloped in a creamy blend of five melting cheeses, topped off with a golden, crunchy breadcrumb crust.
Ingredients
- Pasta: 1 lb elbow macaroni (or preferred pasta shape)
- Cheese Sauce: 2 cups whole milk, 1 cup heavy cream, 4 Tbsp unsalted butter, ¼ cup all‑purpose flour, ½ tsp garlic powder, ½ tsp onion powder, salt & pepper to taste
- 1 cup shredded sharp cheddar, 1 cup mozzarella, ½ cup grated Parmesan, ½ cup shredded Gruyère, ½ cup fontina
- Topping: ½ cup panko breadcrumbs, 2 Tbsp melted butter, ¼ cup grated Parmesan
Instructions
- Cook pasta to al dente; drain and set aside.
- In saucepan, melt butter over medium heat; whisk in flour to form a roux, cooking 1–2 min.
- Slowly whisk in milk and cream until thickened (~5–7 min).
- Add garlic & onion powder, salt, and pepper.
- Stir in cheeses gradually until sauce is silky.
- Toss sauce with pasta, transfer to a greased 9×13″ baking dish.
- Combine breadcrumbs, melted butter, Parmesan; sprinkle over top.
- Bake at 350 °F (175 °C) for 20–25 min until golden and bubbly.
- Let rest a few minutes before serving.
Notes
- Spicy version: Add diced jalapeños or hot sauce to the sauce.
- Bacon variant: Stir in cooked bacon bits or sprinkle on top before baking.
- Veggie boost: Mix in cooked spinach, peas, or cauliflower.
- Gluten‑free: Substitute flour with cornstarch or arrowroot.
- Make‑ahead: Assemble and refrigerate, then bake when ready.
- Freezing: Freeze baked dish for up to 2 months; reheat frozen at 350 °F until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg
