Description
This Five Cheese Baked Mac & Cheese is a rich and creamy comfort food classic featuring a blend of sharp cheddar, mozzarella, Gruyère, fontina, and Parmesan cheeses baked to bubbly, golden perfection. Cooked elbow macaroni is smothered in a decadent cheese sauce made from a creamy roux and topped with buttery panko breadcrumbs for a satisfying crunch.
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 baking dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook macaroni: Boil the elbow macaroni according to package directions until al dente. Drain well and set aside.
- Make roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1–2 minutes to create a roux, which will thicken the sauce.
- Add dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and starts to thicken, about 3–5 minutes.
- Season sauce: Stir in garlic powder, onion powder, salt, black pepper, and optional mustard powder for flavor depth. Reduce heat to low.
- Incorporate cheeses: Add the shredded sharp cheddar, mozzarella, Gruyère, fontina, and grated Parmesan cheeses. Stir gently until all cheeses melt into a smooth, creamy sauce.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Assemble and top: Pour the cheesy macaroni mixture into the prepared baking dish. Toss panko breadcrumbs with olive oil or melted butter, then evenly sprinkle them over the top for a crispy crust.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the top is bubbly and golden brown.
- Rest and serve: Remove from oven and let the mac and cheese rest for 5 minutes before serving to allow it to set slightly.
Notes
- Mix and match cheeses based on your preference for flavor or meltability.
- For a spicy kick, add cayenne pepper or diced jalapeños to the cheese sauce.
- Use freshly shredded cheese rather than pre-shredded for better melting and texture.
- Letting the dish rest before serving helps it hold together better when scooped.
