5 Cheese Macaroni and Cheese
Indulge in the ultimate comfort food experience with this decadent 5 Cheese Macaroni and Cheese, a heavenly blend of creamy textures and bold flavors. Featuring a rich medley of sharp cheddar, Gruyère, Parmesan, mozzarella, and cream cheese, this dish elevates classic mac and cheese to gourmet status. A velvety cheese sauce coats tender, perfectly cooked elbow macaroni, while a golden, crispy panko breadcrumb topping adds irresistible crunch. Ready in under an hour, this baked masterpiece is the perfect star for family dinners, potlucks, or special occasions. Packed with cheesy goodness and a hint of spice from paprika, this recipe is your go-to for creamy macaroni and cheese perfection.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese, softened
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, making sure no lumps form. Cook until the mixture thickens slightly, about 5-7 minutes.
Reduce the heat to low and stir in the sharp cheddar, Gruyère, Parmesan, mozzarella, and cream cheese. Mix until all the cheeses are melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Combine the cooked macaroni with the cheese sauce in the saucepan, stirring until well coated.
Transfer the macaroni and cheese to a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly.
Let the mac and cheese rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 949 mg | 73% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 427 mg | 9% | |
*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.
