Description
This Five Cheese Baked Mac & Cheese is a rich, creamy, and indulgent comfort food classic featuring a blend of five flavorful cheeses baked to perfection with a hint of smoky paprika and a subtle kick of cayenne pepper. Perfectly cooked elbow macaroni is coated in a luscious cheese sauce made with evaporated milk, butter, and aromatic spices, then baked until bubbly and golden on top.
Ingredients
Scale
Pasta
- 1 lb large elbow macaroni
- 1½ tablespoons kosher salt (for boiling pasta water)
Cheese Sauce
- 6 tablespoons unsalted butter
- 1 large egg
- 2 (12 oz) cans evaporated milk
- 1 teaspoon seasoned salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion powder
- 1 teaspoon ground mustard
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for a kick)
Cheeses
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups American cheese or Velveeta, shredded
- 2 cups smoked gouda, shredded
- 2 cups smoked gruyère, shredded
- 2 cups colby jack, shredded
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the mac and cheese evenly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the large elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta well and set aside.
- Melt Butter: In a large pot over medium heat, melt the unsalted butter completely to create the base for the cheese sauce.
- Add Egg and Milk: Whisk in the large egg and evaporated milk until the mixture is smooth and well combined, forming a creamy base.
- Season Sauce: Stir in the seasoned salt, granulated garlic, granulated onion powder, ground mustard, smoked paprika, freshly ground black pepper, and cayenne pepper (if using) to build complex flavors.
- Add Cheeses: Gradually stir in the shredded extra sharp cheddar, American cheese or Velveeta, smoked gouda, smoked gruyère, and colby jack cheeses, mixing continuously until all the cheese has melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce. Stir well to coat all of the pasta evenly with the rich cheese mixture.
- Bake: Transfer the mac and cheese mixture into a baking dish. Bake in the preheated oven for 20-25 minutes or until the top is bubbly and golden brown.
- Rest and Serve: Allow the baked mac and cheese to rest for 5 minutes after removing from the oven, which helps set the sauce for easier serving. Then serve warm.
Notes
- For a spicier kick, increase the cayenne pepper to ½ teaspoon.
- Use freshly shredded cheese rather than pre-shredded for better melting and creaminess.
- Feel free to add breadcrumbs on top before baking for a crispy crust.
- If you prefer a lighter version, substitute evaporated milk with whole milk, but the sauce may be less creamy.
- This dish keeps well in the refrigerator for up to 3 days and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, five cheese mac and cheese, creamy mac and cheese, comfort food, cheesy pasta bake, smoked gouda mac and cheese
