Famous Five Cheese Mac

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Bake Time: 20 minutes
• Rest Time: 10 minutes
• Total Time: 1 hour 20 minutes

Yield

Serves 8

Difficulty Level

Easy to Intermediate

Ingredients

For the Pasta

• 1 pound (16 ounces) elbow macaroni
• 1 tablespoon salt (for pasta water)

For the Cheese Sauce

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)

The Five Cheeses

• 2 cups sharp cheddar cheese, freshly shredded
• 1½ cups mozzarella cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• ½ cup freshly grated Parmesan cheese

Optional Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Equipment

• Large pot
• Colander
• Large saucepan
• Whisk
• Wooden spoon
• 9×13-inch baking dish
• Mixing bowl

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the macaroni for 1–2 minutes less than the package directions, as it will continue cooking in the oven.

Drain well and set aside.

Step 2: Prepare the Cheese Sauce

In a large saucepan over medium heat, melt the butter.

Whisk in the flour and cook for 1–2 minutes, stirring constantly to create a smooth roux.

Gradually whisk in the warmed milk and heavy cream until smooth.

Continue stirring for 5–7 minutes, or until the sauce thickens enough to coat the back of a spoon.

Add the garlic powder, onion powder, Dijon mustard, smoked paprika, black pepper, and salt.

Reduce the heat to low.

Step 3: Add the Cheese

Gradually stir in:

• Sharp cheddar
• Mozzarella
• Gruyère
• Monterey Jack

Reserve half of the Parmesan for the topping.

Stir until the cheeses have completely melted into a smooth, creamy sauce.

Step 4: Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce.

Stir gently until every piece of pasta is evenly coated.

Step 5: Assemble

Preheat your oven to 375°F (190°C).

Transfer the macaroni mixture to a lightly greased 9×13-inch baking dish.

Sprinkle the remaining Parmesan over the top.

If using breadcrumbs, combine the panko, melted butter, and Parmesan, then spread evenly over the casserole.

Step 6: Bake

Bake uncovered for 18–20 minutes, or until the top is golden and the cheese is bubbling around the edges.

For a deeper golden crust, broil for 1–2 minutes at the end, watching carefully to prevent burning.

Step 7: Rest and Serve

Allow the macaroni and cheese to rest for 10 minutes before serving.

Garnish with fresh parsley and serve warm.

Tips for Success

• Freshly shred your cheese for the smoothest sauce.
• Warm the milk before adding it to the roux to reduce the chance of lumps.
• Cook the pasta just shy of al dente.
• Avoid overheating the cheese sauce after adding the cheese, as it can become grainy.
• Let the dish rest before serving so the sauce thickens slightly.
• Taste and adjust the seasoning before baking.

Recipe Variations

Bacon Five Cheese Mac

Stir in cooked, crumbled bacon before baking.

Buffalo Chicken Mac

Add shredded cooked chicken and buffalo sauce for a spicy twist.

Lobster Mac

Fold in cooked lobster meat for an elegant seafood version.

Vegetable Mac

Add steamed broccoli, spinach, peas, or roasted mushrooms for extra nutrition.

Spicy Mac

Mix diced jalapeños or crushed red pepper flakes into the cheese sauce.

Serving Suggestions

This Five Cheese Mac pairs wonderfully with:

• Barbecue ribs
• Grilled steak
• Roast chicken
• Fried chicken
• Pulled pork
• Meatloaf
• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed green beans

It also works beautifully as the centerpiece of a vegetarian meal when served with fresh salads and roasted vegetables.

Storage

Allow leftovers to cool completely.

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in individual portions or as a whole casserole for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven

Cover with foil and bake at 350°F (175°C) for 20–25 minutes until heated through.

Add a splash of milk if needed to restore the creamy texture.

Microwave

Heat individual servings in 30-second intervals, stirring between each interval.

Stovetop

Reheat gently over low heat with a little milk, stirring frequently.

Common Mistakes to Avoid

• Using pre-shredded cheese, which may not melt as smoothly.
• Overcooking the pasta before baking.
• Cooking the cheese sauce over high heat.
• Skipping the resting period after baking.
• Forgetting to season the sauce adequately.
• Baking too long, which can dry out the pasta.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s chilled.

Which cheeses work best?

Sharp cheddar, mozzarella, Gruyère, Monterey Jack, and Parmesan create an ideal balance of flavor and meltability, but Fontina, Gouda, or Havarti are also excellent substitutes.

Can I skip baking?

Absolutely. Serve the macaroni immediately after combining it with the cheese sauce for an ultra-creamy stovetop version.

How do I keep the sauce creamy?

Use freshly grated cheese, avoid boiling the sauce after adding the cheese, and stir gently over low heat.

Nutrition Information (Per Serving)

• Calories: 690
• Protein: 29g
• Carbohydrates: 49g
• Fat: 42g
• Saturated Fat: 24g
• Cholesterol: 120mg
• Sodium: 760mg
• Fiber: 2g
• Sugar: 7g
• Calcium: 620mg
• Iron: 2mg
• Potassium: 310mg