Description
A rich and creamy Five Cheese Baked Mac & Cheese featuring elbow macaroni smothered in a decadent blend of sharp cheddar, mozzarella, gouda, fontina, and parmesan cheeses. This comforting classic is baked to golden perfection with a crunchy breadcrumb topping for added texture.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup gouda cheese, shredded
- 1/2 cup fontina cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Topping (Optional)
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 cup sharp cheddar cheese, reserved for topping
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain the pasta thoroughly and set aside to cool slightly.
- Make Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it forms a smooth, bubbly roux, which will thicken your cheese sauce.
- Add Dairy: Slowly whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.
- Melt Cheeses: Reduce the heat to low and stir in the shredded sharp cheddar, mozzarella, gouda, fontina, and grated parmesan cheese. Reserve 1/2 cup of shredded cheddar cheese for the topping. Stir until the sauce is perfectly smooth and all cheese is melted.
- Season Sauce: Add salt, black pepper, and paprika if using, adjusting to taste. Stir well to incorporate the spices evenly.
- Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce and mix until every piece of macaroni is well coated with the creamy cheese blend.
- Assemble in Baking Dish: Transfer the macaroni and cheese mixture into the prepared baking dish and spread it out evenly. Sprinkle the reserved 1/2 cup cheddar cheese over the top.
- Prepare Topping: If using breadcrumbs, mix melted butter with panko breadcrumbs and sprinkle over the top of the cheese-covered macaroni.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Remove from oven and allow the baked mac and cheese to rest for 5–10 minutes before serving to let it set and enhance flavors.
Notes
- Use whole milk and heavy cream for the creamiest sauce, but you can substitute with lower-fat versions for a lighter dish.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend and ensure breadcrumbs are gluten-free.
- Paprika adds a subtle smoky flavor but can be omitted if preferred.
- Breadcrumb topping is optional but adds delightful crunch and texture contrast.
- Leftovers can be refrigerated and reheated; add a splash of milk when reheating to restore creaminess.
