Why You’ll Love This Recipe

This dish brings together the ultimate comfort-food vibe: creamy, cheesy pasta baked to a golden top that’s irresistibly inviting. Using five different cheeses gives it incredible depth of flavor and texture — each cheese plays a unique role in melt, stretch, richness and flavor. Plus, it’s crowd-pleasing whether you serve it as a main or a side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (16 oz / ~454 g) large elbow macaroni
• 1½ Tbsp kosher salt (for boiling the pasta)
• 6 Tbsp (3/4 stick / ~85 g) unsalted butter
• 1 large egg, lightly beaten
• 1 ¾ cups (12 oz / ~354 ml) evaporated milk (or whole milk, if preferred)
• 1 Tbsp seasoned salt
• 1½ tsp granulated garlic powder
• 1½ tsp granulated onion powder
• ¾ tsp ground mustard
• ½ tsp paprika
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional, for a little heat)
• 16 oz (4 cups / ~453 g) American or Velveeta-style cheese, shredded
• 8 oz (2½ cups / ~227 g) extra-sharp cheddar, shredded, — reserve ½ cup for topping
• 8 oz (2½ cups / ~227 g) Colby Jack, shredded, — reserve ½ cup for topping
• 8 oz (2½ cups / ~227 g) smoked Gouda (or plain Gouda), shredded, — reserve ½ cup for topping
• 8 oz (2½ cups / ~227 g) smoked Gruyère (or plain Gruyère), shredded, — reserve ½ cup for topping

Directions

1. Preheat your oven to 350 °F (177 °C). Lightly grease a 9 × 13 inch (23 × 33 cm) baking dish.
2. In a large pot bring a gallon (≈3.8 L) of water to a vigorous boil, then add 1½ Tbsp kosher salt. Add the macaroni and boil for 10 minutes, just shy of al dente, since it will bake further. Drain and set aside.
3. In the same large pot melt the butter over medium heat. Return the drained macaroni into the pot and stir to coat it with the melted butter — this helps prevent the pasta from absorbing too much sauce and becoming mushy when baking.
4. In a separate bowl whisk together the beaten egg, evaporated milk, seasoned salt, garlic powder, onion powder, ground mustard, paprika, black pepper and (if using) cayenne pepper.
5. Pour this milk-egg-spice mixture into the pot with the butter-coated macaroni. Stir in all the shredded cheeses except the portions reserved for topping (so you’ll add the bulk of each cheese now, leaving ½ cup of each cheddar, Colby Jack, Gouda and Gruyère aside for the top).
6. Pour the macaroni-and-cheese mixture into the prepared baking dish. Sprinkle the reserved cheese blends evenly over the top. Cover the dish with aluminium foil (sprayed on the side that touches the food to prevent sticking).
7. Bake covered for 30 minutes. Then remove the foil and bake for another 25-30 minutes, or until the cheese is bubbling and lightly browned on top. If you prefer a paler top, remove after ~20 minutes.
8. Remove from oven and let the dish rest for 10–15 minutes before serving (this helps it set and makes it easier to portion).

Servings and timing

This recipe yields about 10 servings.
Prep time: ~20 minutes
Cooking time (including baking): ~55 minutes (30 min covered + 25 min uncovered)
Total time: ~1 hour 15 minutes (including the rest time)

Variations

• Swap the pasta shape: you can use penne, cavatappi, rigatoni or fusilli if you prefer over large elbow macaroni — they’ll hold the sauce beautifully.
• Change up the cheese blend: If you don’t have smoked versions, use plain Gouda/Gruyère. You can also substitute in Fontina, Asiago or Monterey Jack for a twist.
• Add a topping: For extra crunch, sprinkle a mixture of panko breadcrumbs + melted butter over the cheese before baking the uncovered stage.
• Make it spicy: Add a chopped jalapeño or a dash of hot sauce into the cheese sauce for a mild kick.
• Make a vegetarian version (if not already): Use vegetable-based butter and ensure cheeses are vegetarian-friendly (some use animal rennet).
• Add mix-ins: Fold in steamed broccoli florets, cooked bacon bits (if acceptable), or roasted butternut squash cubes for more substance.

Storage/Reheating

• Storage: Cover leftovers tightly and store in the refrigerator for up to 3 days.
• Freezing: You may freeze the un-baked dish (wrapped well) for up to 2 months, or the baked dish up to 6 months — thaw completely in the fridge (about 24–48 hrs) before reheating.
• Reheating: Place individual portions in a microwave-safe bowl, add a splash (1–2 Tbsp) of whole milk, and heat on high ~1½ minutes (stir and check). Or reheat the whole dish in a 350 °F (177 °C) oven for ~20–25 minutes until heated through and bubbly.

FAQs

1. What size baking dish should I use?

Use a 9 × 13 inch (approximately 23 × 33 cm) dish with about 3 inch (7.5 cm) depth. This size accommodates the volume of pasta, sauce and cheese and allows the top layer to brown properly.

2. Can I use regular milk instead of evaporated milk?

Yes. You can substitute whole milk for evaporated milk. Just be aware that because evaporated milk has less water content, it helps the sauce remain creamy and less likely to separate when reheating.

3. Do I need to cook the pasta fully before baking?

No — you should cook it just shy of al dente, leaving slight bite (about 10 minutes for large elbow macaroni in this recipe) because it will continue cooking in the oven. Over-cooked pasta can become mushy.

4. Why do you reserve some of the cheese for the top?

Reserving about ½ cup of each cheese for the top layer helps create a visually appealing browned crust and gives a slightly different texture (cheese melted on top vs. mixed inside) which enhances the dish.

5. Can I assemble this ahead of time?

Yes. You can prepare the dish up to the point of baking, cover it tightly, and store in the fridge for up to 48 hours before baking. Just let the dish sit at room temperature ~30 minutes before placing in a hot oven (to avoid thermal shock).

6. What if the top is browning too fast?

If the top is getting too dark while the centre is not yet hot, you can tent the dish loosely with foil or return the lid/foil for a few minutes until the interior is fully warmed.

7. Can I make this gluten-free?

Yes — use a gluten-free short pasta that holds sauce (e.g., gluten-free penne or fusilli) and ensure any seasonings or processed cheeses are gluten-free. The cooking time may vary slightly.

8. Why is hand-shredded cheese recommended?

Pre-shredded cheeses often contain anti-caking agents (like potato starch) which can interfere with smooth melting and result in grainy texture. Shredding your own from blocks gives better melt, texture and flavor.

9. Is this dish suitable as a vegetarian main?

Yes — this is a rich vegetarian-friendly main or side (assuming cheeses are vegetarian). If serving as a main, pair with a light salad or steamed greens to balance richness.

10. How can I achieve a crispier top crust?

Use the reserved shredded cheeses for the top layer and bake uncovered for the final 25-30 minutes. For extra crispness, you can broil for 1-2 minutes at the very end (watching carefully) or use a panko breadcrumb topping mixed with melted butter and Parmesan before baking uncovered.

Conclusion

This Five Cheese Baked Mac & Cheese delivers unbeatable comfort: the creamy, cheesy interior, the golden top, the mix of melts and textures — it’s the kind of dish that satisfies every time. With a bit of prep and the right cheeses, you’ll end up with something special that’s perfect for family dinners, potlucks, or anytime you want something rich, cozy and satisfying. Enjoy!

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