Ultimate Five Cheese Baked Mac & Cheese
Creamy, comforting, and outrageously cheesy, this Ultimate Five Cheese Baked Mac & Cheese is a crowd-pleaser perfect for family dinners or cozy nights in.
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Servings: 4 servings
Equipment
- Large Pot
- Medium Saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Pasta
- 1 lb large elbow macaroni cooked al dente and drained
Seasoning
- 1.5 tablespoons kosher salt for the pasta water
Butter
- 6 tablespoons unsalted butter divided, room temperature for easier melting
Cheese
- 1 cup shredded sharp cheddar cheese packed, shredded
- 1 cup shredded mozzarella cheese low-moisture, shredded
- 1 cup shredded Gruyère cheese shredded
- 1 cup shredded fontina cheese shredded
- 1 cup crumbled blue cheese crumbled into small pieces
Milk
- 3 cups whole milk warmed slightly
Flour
- 0.5 cup all-purpose flour for the roux
Spices
- 0.5 teaspoon black pepper freshly ground if possible
- 0.5 teaspoon paprika sweet or smoked based on preference
Breadcrumbs
- 0.5 cup breadcrumbs optional, plain or panko for topping, lightly toasted if desired
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter or nonstick spray and set aside.
- Bring a large pot of water to a rolling boil. Add 1 1/2 tablespoons kosher salt and the elbow macaroni. Cook according to package instructions until al dente (usually 7–9 minutes). Avoid overcooking because the pasta will finish in the oven. Drain and set aside.
- In a separate medium saucepan, melt 4 tablespoons of the butter over medium heat until foaming but not browned.
- Whisk in the 1/2 cup all-purpose flour and cook the roux for 1–2 minutes, stirring constantly, until it smells slightly toasty but is still pale. This removes the raw flour taste.
- Gradually add the warmed milk in a steady stream, whisking continuously to prevent lumps. Keep whisking until the mixture thickens and coats the back of a spoon — about 4–6 minutes.
- Reduce heat to low. Stir in the shredded cheddar, mozzarella, Gruyère, fontina, and crumbled blue cheese a handful at a time, stirring until each addition melts into a smooth sauce. Reserve a small handful of cheeses for the top if you like extra pull.
- Add 1/2 teaspoon black pepper and 1/2 teaspoon paprika to the sauce, tasting and adjusting seasoning as needed. If it’s too thick, add a splash more milk; if too thin, let it simmer a minute to reduce.
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix until every noodle is evenly coated. Transfer the mixture into the prepared baking dish and spread it into an even layer. If desired, sprinkle the top with the reserved cheeses and the 1/2 cup breadcrumbs for a crunchy topping. Dot the edges with the remaining 2 tablespoons of butter for extra browning.
- Bake for 25–30 minutes or until the top is bubbly and golden. If you prefer a darker crust, broil for 1–2 minutes at the end — watch closely to avoid burning. Let it cool for 5 minutes before serving to set slightly.
Notes
For best results, grate your own cheese and avoid overcooking the pasta. This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.