Five Cheese Baked Mac & Cheese

How to make Five Cheese Baked Mac & Cheese

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Step 2: Boil a large pot of water with 1½ tablespoons of kosher salt. Add macaroni and cook until just al dente, about 6-7 minutes. Drain and set aside.

Step 3: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 4: Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Bring to a gentle simmer.

Step 5: Stir in garlic powder, onion powder, Dijon mustard (if using), salt, and pepper. Simmer for 3-4 minutes until the sauce thickens.

Step 6: Reduce heat to low and stir in all five cheeses, reserving the extra half cup of cheddar or mozzarella for topping. Stir until melted and smooth.

Step 7: Fold in the cooked macaroni until evenly coated. Transfer to the prepared baking dish.

Step 8: Sprinkle the reserved cheese on top. Bake uncovered for 25-30 minutes, or until bubbly and golden brown on top.

Step 9: Let cool for 5-10 minutes before serving.

Recipe Variations and Possible Substitutions

• Swap gouda with gruyere for a nuttier flavor.
• Add cooked bacon or pancetta for a savory boost.
• For a spicy kick, stir in a pinch of cayenne or chopped jalapeños.
• Make it gluten-free by using gluten-free pasta and a 1:1 gluten-free flour.
• Use evaporated milk instead of heavy cream for a lighter version.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave in 1-minute intervals until hot. Add a splash of milk to retain creaminess.