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Five Cheese Baked Macaroni and Cheese

This Five Cheese Baked Macaroni and Cheese recipe is an ultimate comfort food that combines five different types of cheese for a rich and creamy dish, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Cooking Ingredients
  • 1 lb large elbow macaroni Preferred pasta shape
  • 1.5 tbsp kosher salt For boiling water
  • 6 tbsp unsalted butter Melted for the sauce
Cheeses
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded gouda cheese
  • 1 cup crumbled feta cheese
  • 1 cup grated parmesan cheese
Sauce Ingredients
  • 4 cups milk Whole milk recommended
  • 1/2 cup all-purpose flour For thickening the sauce
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup breadcrumbs For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the macaroni according to package instructions until al dente, adding salt to the boiling water. Drain and set aside.
Making the Cheese Sauce
  1. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
  2. Gradually whisk in the milk, bringing it to a simmer. Cook until thickened, about 5 minutes.
  3. Stir in all the cheeses (cheddar, mozzarella, gouda, feta, parmesan), black pepper, garlic powder, and onion powder until melted and smooth.
  4. Combine the cheese sauce with the cooked macaroni.
Baking
  1. Transfer the mixture to a baking dish. Top with breadcrumbs.
  2. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
  3. Let cool for a few minutes before serving.

Notes

To store leftovers, let the baked macaroni cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2 months. Just make sure to thaw it overnight in the fridge before reheating. For variation, you can mix in cooked bacon or vegetables like spinach or broccoli.