6 Cheese Macaroni and Cheese
Indulge in the ultimate comfort food experience with this creamy and decadent 6 Cheese Macaroni and Cheese. Made with a luxurious blend of six cheeses—cheddar, Monterey jack, mozzarella, Gruyère, Parmesan, and cream cheese—this baked pasta dish boasts a velvety smooth sauce and a golden, bubbly crust. Perfectly balanced with a hint of paprika and a crispy panko breadcrumb topping (optional), it’s ideal for family dinners, holiday gatherings, or simply treating yourself to something extraordinary. With just 15 minutes of prep time and simple techniques like crafting a roux and whisking up a rich cheese sauce, this mac and cheese recipe delivers a crowd-pleasing dish that’s as easy to make as it is to love.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups cheddar cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1 cup gruyere cheese (shredded)
- 0.5 cup parmesan cheese (grated)
- 4 oz cream cheese (cubed)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs (optional, for topping)
- 2 tbsp olive oil or melted butter (optional, for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C). Butter or grease a 9x13-inch baking dish and set aside.
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 medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes, whisking constantly, until the roux is light golden brown.
Gradually add the milk and heavy cream to the saucepan, whisking until smooth after each addition. Continue cooking over medium heat, whisking frequently, until the sauce begins to thicken (about 5-7 minutes).
Reduce the heat to low and stir in the cheddar, monterey jack, mozzarella, gruyere, parmesan, and cream cheese. Stir 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 and cheese sauce in a large mixing bowl, stirring until the macaroni is evenly coated.
Transfer the macaroni and cheese to the prepared baking dish, spreading it out into an even layer.
If using panko breadcrumbs as a topping, mix them with olive oil or melted butter in a small bowl, then sprinkle evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Allow the macaroni and cheese to rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
7234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.4 g | 556% | |
| Saturated Fat | 245.1 g | 1226% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 8809 mg | 383% | |
| Total Carbohydrate | 520.5 g | 189% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 60.1 g | ||
| Protein | 297.0 g | 594% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 6359 mg | 489% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2015 mg | 43% | |
*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.
