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- 8 ounces elbow macaroni - 2 cups whole milk - 1 cup heavy cream - 1 tablespoon unsalted butter - 2 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste Five cheeses make this dish rich and creamy. Each cheese adds its own taste. - Sharp cheddar cheese: This cheese gives a strong flavor and melts well. - Gruyère cheese: It adds a nutty taste and is super creamy. - Feta cheese: Feta brings a salty kick and a crumbly texture. - Parmesan cheese: This cheese adds depth and enhances the overall taste. - Blue cheese: It offers a bold flavor that is unique and savory. You can add more flavor with these fun toppings. - Panko bread crumbs: These make a nice crunchy layer. - Olive oil: Drizzle this for extra richness. - Chopped fresh parsley: This adds color and a fresh taste. {{ingredient_image_1}} 1. Boiling salted water: Start by filling a large pot with water. Add a good amount of salt. Bring the water to a boil over high heat. 2. Cooking mac until al dente: Once the water boils, add the elbow macaroni. Cook it according to package instructions until it is al dente. This means it should have a slight bite to it. 3. Draining and setting aside: After cooking, drain the pasta in a colander. Set it aside while you make the cheese sauce. 1. Melting butter and cooking flour: In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour. Cook this for 1-2 minutes until it bubbles. This will help thicken your sauce. 2. Gradually whisking in milk and cream: Slowly add the whole milk and heavy cream to the flour mixture. Keep whisking to avoid lumps. Cook this mixture for 5-7 minutes until it thickens and bubbles. 3. Adding garlic, onion, and paprika: Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. This will add a rich flavor to your cheese sauce. 1. Incorporating cheese into the sauce: Remove the saucepan from heat. Stir in the sharp cheddar, Gruyère, feta, Parmesan, and blue cheese. Mix until the cheese melts and the sauce is smooth. 2. Mixing pasta with cheese sauce: In a large bowl, combine the cooked elbow macaroni with the cheese sauce. Mix well so all the pasta is coated in the creamy sauce. 3. Prepping for baking: Preheat your oven to 350°F (175°C). Transfer your mac and cheese mixture into a greased 9x13-inch baking dish. Now, you're ready to bake this creamy delight! Using heavy cream is key for a rich, creamy sauce. It makes your mac and cheese feel luxurious. For a smooth cheese sauce, whisk the butter and flour until they bubble. Gradually add milk and cream while whisking. This helps prevent lumps. Stir constantly while cooking to keep it creamy. Spices can elevate your dish. I suggest garlic powder, onion powder, and smoked paprika. These add depth and warmth. For cheese, mix sharp cheddar, Gruyère, feta, Parmesan, and blue cheese. Each cheese brings unique flavors. Feel free to swap cheeses based on what you love. To achieve a golden top, sprinkle panko bread crumbs mixed with olive oil on top. This creates a crunchy layer. Ensure your dish is baked evenly. Stir the mac and cheese halfway through cooking. This helps it heat through and brown evenly. Pro Tips Cheese Selection: Use a mix of cheeses for depth of flavor; combining sharp and creamy cheeses creates a complex, rich taste. Pasta Texture: Cooking the macaroni just to al dente ensures it holds its shape and texture when baked, preventing a mushy final dish. Breadcrumb Topping: For extra crunch, toast the panko breadcrumbs lightly before adding them to the dish for a golden, crispy topping. Resting Time: Allow the mac and cheese to cool for a few minutes after baking; this helps it set and makes serving easier. {{image_2}} You can easily add veggies to your Five Cheese Mac and Cheese. Broccoli or spinach works well. Just cook these vegetables until tender before mixing them in. This adds color and nutrition. Roasted garlic is another great option. It gives a wonderful flavor boost. Simply roast the garlic until it’s soft, then mash it into the cheese sauce. If you want to add meat, bacon and sausage are great choices. Cook the bacon until crispy, then crumble it into the mac and cheese. For sausage, cook it until browned, then chop and mix in. If you prefer, you can use alternative proteins like chicken or turkey. These options create a hearty dish that fills you up. For a gluten-free version, substitute elbow macaroni with gluten-free pasta. You can find many choices in stores now. To keep the creamy texture, use gluten-free flour in the cheese sauce. This way, you still enjoy the same rich taste. Adjust the cooking time based on the pasta you choose for best results. After enjoying your Five Cheese Mac and Cheese, let it cool first. Then, store it in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to five days. If it lasts that long, it’s a miracle! To freeze your mac and cheese, first let it cool completely. Then, scoop it into freezer-safe containers. Leave some space at the top, as it may expand. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. To reheat, use the oven for the best texture. Preheat it to 350°F. Place the mac and cheese in an oven-safe dish. Add a splash of milk to keep it moist. Cover it with foil to avoid drying out. Heat for about 20 minutes. Stir halfway through for even warmth. If you want a crispy top, remove the foil for the last five minutes. Enjoy creamy, cheesy goodness! For the best flavor, I suggest these five cheeses: - Sharp cheddar cheese - Gruyère cheese - Feta cheese - Parmesan cheese - Blue cheese These cheeses blend well together. Each one brings a unique taste. Sharp cheddar gives a nice bite. Gruyère adds creaminess. Feta offers a tangy twist. Parmesan gives depth, while blue cheese adds a bold flavor. Avoid using mild cheeses. They lack the depth and richness we want. Cheeses like American or processed cheese won't give you the same great taste. Stick with good-quality cheeses for a delicious dish. Yes, you can prepare Five Cheese Mac and Cheese ahead of time. 1. Prep the Cheese Sauce: Make the cheese sauce as directed. 2. Combine with Pasta: Mix the cooked pasta with the cheese sauce. 3. Store: Place the mixture in a greased baking dish. Cover it tightly with plastic wrap or foil. You can store it in the fridge for up to 24 hours. When ready to bake, remove it from the fridge. Let it sit for about 30 minutes to reach room temperature. Then, bake as directed. To add some heat, try these ideas: - Add jalapeños: Chop them up and mix them into the cheese sauce. - Use hot sauce: Stir in your favorite hot sauce for extra spice. - Add crushed red pepper: Sprinkle some into the cheese sauce for a kick. Consider spice blends like Cajun seasoning or chili powder. They add heat and flavor. Make sure to adjust the amount based on your spice level preference. Enjoy your spicy Five Cheese Mac and Cheese! You now have all you need to make the best Five Cheese Mac and Cheese at home. We covered essential ingredients, including five delicious cheeses. I shared step-by-step cooking instructions to guide you through. You learned tips to ensure creaminess and enhance flavor. Variations allow you to customize based on your taste, while storage tips help you keep leftovers fresh. Remember, practice makes perfect, so try different flavors and techniques. Enjoy creating your creamy, cheesy masterpiece!

Five Cheese Mac and Cheese

A rich and creamy macaroni and cheese dish featuring five different types of cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 600 kcal

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 cup crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup crumbled blue cheese
  • 1 cup panko bread crumbs
  • 2 tablespoons olive oil
  • optional chopped fresh parsley for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until bubbling. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
  • Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Continue to cook, whisking frequently, until the mixture thickens and bubbles, about 5-7 minutes.
  • Remove the saucepan from heat and stir in the sharp cheddar, Gruyère, feta, Parmesan, and blue cheese until melted and smooth.
  • In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix well to ensure all pasta is coated.
  • Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased 9x13-inch baking dish.
  • In a small bowl, combine panko bread crumbs with olive oil. Mix until the crumbs are evenly coated. Sprinkle the panko mixture evenly over the macaroni and cheese.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.
  • Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, and serve warm.

Notes

Feel free to adjust the types of cheese based on your preference.
Keyword cheese, comfort food, mac and cheese, pasta