Description
This Five Cheese Baked Mac & Cheese is a creamy, indulgent comfort dish featuring a blend of five rich cheeses baked to golden perfection. Perfect for family dinners or gatherings, it combines al dente elbow macaroni with a luscious cheese sauce made from cheddar, mozzarella, Gruyère, fontina, and Parmesan, topped with crispy buttery breadcrumbs for a satisfying finish.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon mustard powder (optional)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gruyère cheese
- 1 cup shredded fontina cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 9×13-inch baking dish to prevent sticking.
- Cook the Pasta: Cook the elbow macaroni in boiling salted water according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux without browning.
- Add Milk and Cream: Gradually pour in the whole milk and heavy cream while whisking continuously to keep the mixture smooth. Cook for 3 to 5 minutes until the sauce thickens slightly.
- Season the Sauce: Stir in garlic powder, onion powder, salt, black pepper, and optional mustard powder to add depth of flavor.
- Add the Cheeses: Reduce heat to low and add shredded sharp cheddar, mozzarella, Gruyère, fontina, and Parmesan cheeses. Stir continuously until all cheeses are completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to coat all pasta evenly.
- Assemble and Top: Pour the mac and cheese mixture into the prepared baking dish. In a small bowl, toss panko breadcrumbs with olive oil or melted butter, then evenly sprinkle over the top.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the topping is bubbly and golden brown.
- Rest and Serve: Remove from the oven and let sit for 5 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- You can substitute or mix cheeses depending on preference or availability, ensuring a good balance between flavor and meltability.
- For a spicy kick, add a pinch of cayenne pepper or finely diced jalapeños to the cheese sauce.
- For a crunchier topping, increase the panko breadcrumbs or lightly toast them before adding.
- To make it ahead, assemble the dish but wait to add breadcrumbs until just before baking.
