5 Cheese Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this decadent 5 Cheese Baked Macaroni and Cheese recipe! Featuring a luxurious blend of sharp cheddar, Monterey Jack, Parmesan, Gruyere, and creamy cream cheese, this dish takes classic mac and cheese to gourmet levels. A velvety cheese sauce hugs perfectly cooked elbow macaroni, which is then topped with golden, crispy panko breadcrumbs for a satisfying crunch in every bite. Perfectly seasoned with hints of ground mustard and paprika, this baked delight is ready in under an hour, making it ideal for cozy family dinners or special gatherings. Whether you're craving a rich side dish or a cheesy main course, this recipe is sure to be your new favorite comfort classic!
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 2 teaspoons Salt
- 6 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 0.75 cup Gruyere cheese (shredded)
- 4 ounces Cream cheese (softened and cubed)
- 1 teaspoon Ground mustard
- 0.5 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil or melted butter
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Cook the elbow macaroni in a large pot of boiling, salted water according to the package instructions, until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is bubbly and golden, creating a roux.
Gradually pour in the milk and heavy cream, whisking constantly to combine with the roux. Cook for 4-5 minutes, stirring often, until the mixture thickens slightly.
Stir in the sharp cheddar, Monterey Jack, Parmesan, Gruyere, and cream cheese, a handful at a time, until each addition is fully melted and the sauce is creamy. Add the ground mustard, paprika, and black pepper, mixing until fully combined.
Add the cooked macaroni to the cheese sauce, folding gently until all the pasta is evenly coated with sauce.
Transfer the macaroni and cheese to the prepared baking dish, spreading it out in an even layer.
In a small bowl, toss the panko breadcrumbs with the olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the baked macaroni and cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 699 mg | 54% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
