Description

This Five Cheese Baked Mac & Cheese recipe is a rich, creamy, and indulgent comfort food classic. Featuring a luscious blend of cheddar, mozzarella, gouda, fontina, and Parmesan cheeses, it’s baked to golden perfection with a crispy panko topping. Perfect for family dinners or special occasions, this mac and cheese balances creamy cheesy sauce with a delightful crunchy crust.

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 salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon mustard powder
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded gouda cheese
1 cup shredded fontina cheese
1 cup grated Parmesan cheese (½ cup reserved for topping)

Topping

½ cup panko breadcrumbs
1 tablespoon olive oil

Garnish (optional)

Chopped parsley

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese.
Cook Pasta: Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside to prevent overcooking during baking.
Make Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux without browning.
Add Milk and Cream: Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer to thicken the sauce, stirring occasionally.
Season Sauce: Stir in salt, black pepper, garlic powder, and mustard powder for flavor balance and depth.
Add Cheeses: Add shredded cheddar, mozzarella, gouda, fontina, and half the Parmesan cheese to the sauce. Stir continuously until all cheeses melt into a smooth, creamy sauce.
Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni and mix thoroughly to coat all pasta evenly.
Prepare Baking Dish: Grease a 9×13-inch baking dish, then transfer the mac and cheese mixture into it, spreading it out evenly.
Make Topping: In a small bowl, mix panko breadcrumbs with olive oil and the reserved ½ cup Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese for a crunchy topping.
Bake: Place the dish in the preheated oven and bake for 20–25 minutes until the top is golden brown and the cheese sauce is bubbly.
Rest and Serve: Remove from oven and let rest for 5 minutes to thicken slightly before serving. Garnish with chopped parsley if desired for a fresh finish.

Notes

For extra flavor, add cooked bacon, caramelized onions, or a pinch of smoked paprika to the cheese sauce before baking.
Use freshly shredded cheese rather than pre-shredded for the smoothest melt and best texture.
You can swap panko breadcrumbs with crushed crackers or omit the topping for a creamier finish.
Letting the mac and cheese rest before serving helps the sauce thicken and sets the dish.