Five-Cheese Baked Mac & Cheese You’ll Crave Forever

There’s nothing quite like pulling a golden, bubbling pan of homemade baked mac and cheese from the oven. This isn’t just any mac and cheese—it’s an ultra-creamy, five-cheese masterpiece that transforms a simple comfort food into an unforgettable experience.

The secret? A carefully chosen blend of extra sharp cheddar, smoked gouda, gruyère, American cheese (or Velveeta), and colby jack. Each cheese plays a specific role: cheddar brings sharpness, gouda adds smokiness, gruyère contributes nuttiness, American ensures silky smoothness, and colby jack rounds everything out with mild creaminess.

Whether you’re preparing this for a holiday gathering, potluck, or Tuesday night dinner, this recipe delivers restaurant-quality results with straightforward techniques. The cheese sauce is foolproof, the pasta perfectly cooked, and the golden-brown top irresistible.

What You’ll Need

Pasta Base

• 1 lb large elbow macaroni
• 1½ tablespoons kosher salt (for pasta water)

Creamy Cheese Sauce

• 6 tablespoons unsalted butter
• 1 large egg
• 2 (12 oz) cans evaporated milk
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

The Five-Cheese Blend

• 2 cups extra sharp cheddar, shredded
• 2 cups American cheese or Velveeta, shredded
• 2 cups smoked gouda, shredded
• 2 cups smoked gruyère, shredded
• 2 cups colby jack, shredded

Reserve ½ cup each of cheddar, gouda, gruyère, and colby jack for topping

Time Investment: 15 minutes prep, 45 minutes cooking (1 hour total)
Serves: 8 generous portions
Per Serving: Approximately 650 calories

How to Make It

Cook the Pasta Right

Bring a large pot of water to a rolling boil and add the kosher salt. Drop in the macaroni and cook for 10 minutes, stirring occasionally. You want it slightly firmer than al dente since it’ll continue cooking in the oven. Drain without rinsing—that starchy coating helps the sauce cling.

Build the Cheese Sauce

Using the same pot, melt the butter over medium heat. While it melts, whisk together the evaporated milk and egg in a bowl until smooth. Slowly pour this mixture into the melted butter, whisking constantly to prevent scrambling.

Stir in all your seasonings: seasoned salt, garlic powder, onion powder, mustard, paprika, black pepper, and cayenne if using. Now comes the best part—add all five cheeses (except the reserved topping portions) and stir continuously until you have a smooth, luxurious sauce.

Bring It Together

Fold the drained macaroni into the cheese sauce, making sure every noodle gets coated. Taste and adjust seasoning—this is your chance to add more salt, pepper, or heat to match your preference.

Bake to Golden Perfection

Preheat your oven to 350°F. Butter a 9×13-inch baking dish and transfer the mac and cheese into it, smoothing the top. Mix your reserved cheeses together and sprinkle evenly over the surface.

Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the top turns golden and bubbly. Let it rest for 10 minutes before serving—this helps it set and makes serving cleaner.

Expert Tips

Use Block Cheese: Pre-shredded cheese contains anti-caking additives that can make your sauce grainy. Shred from blocks for the smoothest results.

Undercook Slightly: Pasta that’s a touch firmer absorbs more sauce during baking and won’t become mushy.

Customize the Heat: Love spice? Increase the cayenne or add hot sauce. Prefer mild? Skip the cayenne entirely.

Add Protein: Fold in crispy bacon, rotisserie chicken, or browned ground beef to make this a complete meal.

Create a Crunchy Top: Mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before the final bake.

Make-Ahead and Storage

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Assemble completely but don’t bake. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Reheat: Warm covered at 300°F for 15–20 minutes. If microwaving, add a splash of milk to restore creaminess.

Variations to Try

Swap gouda for smoked provolone, or replace gruyère with fontina for a different flavor profile. Stir in sautéed mushrooms, caramelized onions, or roasted broccoli for added nutrition and texture. A few tablespoons of cream cheese mixed into the sauce creates an even silkier consistency.

Nutrition Snapshot (Per Serving)

Calories: 650 | Protein: 24g | Carbs: 38g | Fat: 45g | Sodium: 880mg | Calcium: 500mg

This five-cheese baked mac and cheese delivers everything you want in comfort food: creamy interior, crispy top, and bold flavor in every bite. It’s the kind of dish that turns ordinary dinners into celebrations and makes you the star of every potluck. Once you master this recipe, it’ll become your go-to for feeding crowds, satisfying cravings, and proving that homemade always beats boxed.