Five Cheese Noodle Casserole
Indulge in the ultimate comfort food with this decadent Five Cheese Noodle Casserole, a cheesy masterpiece that’s perfect for any family dinner or holiday table. Featuring a luscious blend of sharp cheddar, mozzarella, Gruyere, Parmesan, and creamy ricotta, this dish is layered with richness in every bite. The velvety cheese sauce, infused with hints of garlic, onion, and ground mustard, coats tender egg noodles for a hearty base, while a golden, crispy panko breadcrumb topping adds the perfect crunch. Ready in under an hour, this irresistible baked casserole is easy to prepare and guarantees to impress. Garnish with fresh parsley for a pop of color and serve it warm to delight your guests with its ooey-gooey perfection. Keywords: cheese casserole, five cheese pasta, crispy topping, baked noodles, comforting dinner ideas.
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Recipe Information
Ingredients
- 12 oz dry egg noodles
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gruyere cheese, shredded
- 1 cup Ricotta cheese
- 0.75 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Add garlic powder, onion powder, ground mustard, salt, and black pepper to the sauce. Stir well to combine.
Reduce heat to low and gradually stir in the shredded cheddar, mozzarella, Gruyere, and Parmesan cheeses. Stir until the cheeses have melted and the sauce is smooth.
Remove the sauce from heat and gently fold in the ricotta cheese until combined.
In a large mixing bowl, combine the cooked noodles with the cheese sauce, ensuring the noodles are evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let cool for 5-10 minutes. Garnish with fresh parsley if desired, then serve warm.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 761 mg | 59% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 393 mg | 8% | |
*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.
