Description
A rich and creamy Five Cheese Baked Macaroni and Cheese recipe featuring a blend of Velveeta, extra sharp cheddar, colby jack, smoked gouda, and smoked gruyere cheeses. This comforting dish combines tender elbow macaroni with a savory seasoned milk mixture, baked to bubbly perfection with a golden crust.
Ingredients
Pasta and Salt
- 1 1/2 tablespoons (23 grams) kosher salt, or less for salting the pasta water
- 16 ounces (454 grams) large elbow macaroni
Butter and Egg
- 1/2 cup (1 stick or 113 grams) unsalted butter, sliced
- 1 large egg, lightly beaten
Milk and Seasonings
- 1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk (or whole milk)
- 1 tablespoon (14 grams) seasoned salt
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons granulated onion
- 3/4 teaspoon ground mustard
- 1/2 teaspoon ground paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Cheeses
- 16 ounces (4 cups or 453 grams) Velveeta cheese (or American cheese, shredded)
- 8 ounces (2 1/2 cups or 227 grams) extra sharp cheddar cheese, shredded (divided)
- 8 ounces (2 cups or 227 grams) colby jack cheese, shredded (divided)
- 8 ounces (2 1/2 cups or 227 grams) smoked gouda cheese (or plain), shredded (divided)
- 8 ounces (2 1/2 cups or 227 grams) smoked gruyere cheese (or plain), shredded (divided)
Instructions
- Separate the Cheeses: Set aside 1/2 cup of each shredded cheese except Velveeta, then toss those reserved cheeses together in a bowl for topping later.
- Preheat and Prepare Dish: Preheat your oven to 350°F (177°C) and lightly grease a 9x13x3-inch casserole dish with melted butter or non-stick spray.
- Boil the Pasta Water: In a large 12-quart stockpot, bring a gallon of water to a vigorous boil over high heat. Once boiling, add 1 tablespoon of kosher salt to season the water, then add the elbow macaroni and stir immediately.
- Cook the Macaroni: Boil the macaroni for 10 minutes until tender, then drain it in a colander.
- Mix Milk and Spices: In a small bowl or pitcher, whisk the beaten egg with evaporated milk, seasoned salt, granulated garlic, onion powder, ground mustard, paprika, black pepper, and optional cayenne pepper until well combined.
- Melt Butter and Combine with Pasta: Return the drained macaroni to the stockpot and melt the butter over medium heat. Once melted, stir the macaroni to coat it thoroughly.
- Add Milk Mixture: Pour the seasoned evaporated milk mixture into the macaroni and stir well to combine.
- Add Cheeses to Pasta: Add the bulk of the Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack cheeses to the pot. Stir well; the cheese will not fully melt at this stage.
- Transfer to Casserole: Pour the macaroni and cheese mixture into the prepared casserole dish and evenly sprinkle the reserved cheese blend over the top.
- Cover and Bake: Cover the dish with aluminum foil sprayed on the side that will contact the food to prevent sticking. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 25-30 minutes until the cheese is bubbly and slightly browned.
- Cool and Serve: Remove the dish from the oven and let it cool for 10 minutes before serving to allow the cheese to set slightly.
Notes
- Use evaporated milk for a creamier texture, but whole milk works as well.
- Adjust the amount of kosher salt in the pasta water to your preference; less salt will result in a milder base.
- The reserved cheeses add a tasty, crunchy topping after baking.
- Optional cayenne pepper adds a subtle heat but can be omitted for milder flavor.
- Allowing the dish to cool slightly before serving helps the macaroni set for easier portioning.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
