My Five Cheese Baked Macaroni and Cheese is another recipe that my daughter can sniff out. Without fail, her nose hones in on it when it’s baking. More often than not, she’s asked for it instead dessert. Which- I’ll admit- is weird.
What goes into this Five Cheese Baked Macaroni and Cheese?
While I’m a believer in using Velveeta in some recipes, this won’t be one of them. Use straight-up, uncomplicated cheeses here and you’ll reap the rewards.
In addition to a pound of large elbow macaroni, you’ll need evaporated milk, unsalted Danish Creamery butter, an egg, ground: paprika, garlic, onion, mustard, black pepper, seasoned salt, and cayenne pepper, and our five cheese blend. I use extra sharp cheddar (for its bite), colby jack (to smooth things out), gouda and gruyere (our gooey cheeses), and chevre (for tang).
The importance of shredding your five cheese blend by hand
If you look on most packages of shredded cheese you’ll find an “anti-caking agent” has been added to it. Anti-caking agents are just what they sound like. A coating (usually a flour-based mixture) which keeps the cheese from clumping in the bag. While it’s great for topping your tacos, it’s horrible when you’re trying to develop a smooth, creamy cheese sauce. Because of that anti-caking agent, buying your cheese in blocks and shredding it when you’re prepping your ingredients is important. This is a great way to get the kiddos involved in the prep, too!
Boil the Mac and Shred the Five Cheese blend
Boiling and cooking the pasta is the first step in preparing this mac and cheese. Follow the packages cooking instructions for al dente pasta. It usually takes less boiling time for the macaroni to reach al dente. This is the preferred texture to use when it comes to baked pasta dishes like this five cheese mac and cheese. Al dente affords some grace during the additional baking time, which means you’re not left with a mushy macaroni come serving time.
While you’re waiting for your pasta to cook, gently whisk the egg in a small bowl. I whisk my egg prior to adding it to the sauce, so that I’m not left with clumps of egg in my baked casserole.
Mix the Milk Base
Once the pasta has finished boiling, drain it in a colander. In the same large stock pot that you boiled the pasta in add the sliced butter, evaporated milk, and the crumbled chevre. Return the pot to the warm stove to heat and melt the chevre until smooth.
Once smooth, add the spices to the milk-chevre blend and stir to incorporate them.
Add the drained macaroni to the pot and stir to coat it in the milk mixture.
Add all the shredded cheese except a 1/4 cup (of each) to the pot. Because we’re going to top the assembled mac and cheese with this cheese blend we need to reserve some.
Finally, add the beaten egg to the pot.
Stir well to coat the macaroni in the cheese-milk mixture.
Pan, Top, and Bake
Pour the mixed macaroni into a lightly greased 9″x13″ casserole dish. Smooth it so the surface is level.
Sprinkle the remaining cheeses onto the surface of the macaroni. Cover the dish with a piece of aluminum foil.
I have taken to lightly greasing the part of the foil that touches the top of the macaroni and cheese. This prevents too much of the cheese from sticking to the foil.
Bake the casserole in a 350°F oven for 30 minutes. After 30 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese starts to bubble and brown slightly.
Cool and Serve
Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
At this point, it’s a free-for-all. If you have guests who are anything like my daughter, watch your hands when dishing it out. You might pull back a nub.
To prep ahead of time
This is a freezer-friendly/make-ahead friendly recipe. In the past, I’ve prepped this entirely and wrapped the pan in foil to freeze for 6 months.
Granted, when freezing, I opt to store it in a disposable aluminum pan. This to prevent my ceramic dishes from being held hostage for long periods of time. It also allows me to toss the pan of macaroni into the oven straight from the fridge without fear the cold dish will shatter.
If you need to make this ahead of time, follow the instructions all the way up to baking. Wrap the pan in foil and store it in the fridge up to 48 hours; in the freezer for up to 6 months. If you’re taking the freezer route, you’ll need to remember to thaw it for 24 hours in the fridge prior to baking it.
Enjoy your Five Cheese Baked Macaroni and Cheese
Serve this gooey, cheesy side with your choice of mains- or as a main itself. As I mentioned before, my daughter would be happy to eat this mac and cheese for breakfast, lunch, dinner and dessert. The girl has absolutely no shame regarding her love for this dish.
This recipe is easily doubled or tripled for larger parties, as well. Make sure you pin the recipe for your holiday meals and be sure to share it with any guests you may invite, too.
Five Cheese Baked Macaroni and Cheese
Use hand-shredded cheese to create a gooey mac and cheese casserole.
Ingredients
- 16 ounce large elbow macaroni
- 6 tablespoons unsalted butter (3/4 stick)
- 2 1/4 cups evaporated (or whole) milk (1 1/2 12 ounce cans)
- 4 ounces chevre (goat cheese), crumbled
- 1 tbsp seasoned salt or to taste
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional
- 1 large egg, lightly beaten
- 8 ounces or 2 cups (each) colby jack, extra sharp cheddar, gouda, gruyere cheeses, shredded- a 1/4 cup of each reserved
Instructions
Preheat your oven to 350°F. Lightly grease a 9x13x3" casserole dish with melted butter or non-stick cooking spray.
In a large stockpot, bring a gallon of water and 1 tablespoon of salt (optional) to a rapid boil over medium-high heat.
Follow the packages cooking instructions for al dente pasta.
While the pasta has finished cooking, drain it in a colander.
In the empty stock pot stir together the butter, evaporated milk, and the crumbled chevre. Return the pot to the warm stove to heat and melt the chevre, stirring until smooth.
Add the all of the spices to the milk-chevre blend and stir to incorporate them.
Pour the drained macaroni into the milk mixture.
Add the beaten egg and all except the reserved portions of shredded cheeses and to the pot.
Stir well to coat the macaroni in the cheese-milk mixture.
Pour the mixed macaroni into the prepared casserole dish.
Sprinkle the reserved cheeses on top of the macaroni. Cover the dish with a piece of aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese starts to bubble and brown slightly.
Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
Recipe Notes
Make Ahead Instructions:
If you need to make this ahead of time, follow the instructions all the way up to baking. Cover the pan in foil and store it in the fridge up to 48 hours. Allow ceramic or glass dishes to sit- at room temperature- for 30 minutes before placing them into hot ovens (to prevent shattering).
Freezer Storage:
Pour the mixed macaroni and cheese into a disposable aluminum pan. Wrap the pan tightly in aluminum foil and freeze for up to 6 months.
Thaw the macaroni for 24 hours in the fridge prior to baking it.
Complete your holiday meal with these sides:
Rustic, Rich Mashed Potatoes
Slow-Cooker Country-Style Collard Greens
So if I prep this a day or two ahead of time should I still use the aluminum pan or can I use a casserole pan and put it in the oven??
You can use either. You always need to allow a ceramic or glass casserole dish to warm up for at least 30 minutes before putting them into a hot oven.
This is such a great dinner idea, I’ll have to try it, it looks so easy
It really is! And it does work well as a meal on its own.
WOW! This looks so indulgent! If you’re making this for the holidays I’m sure the fam will love it!
Definitely indulgent. That’s what the holidays are all about to us.
Such a good tip about shredding your own cheese. I never realized that the bagged stuff would not produce a smooth cheese sauce.
Oh, yes, Vicky. That floury coating on the pre-shredded stuff is no good for smooth cheese.
Every time I have tried an oven Mac n cheese it NEVER turns out. This looks incredible and so cheesy.
Oh, that’s certainly going to change with this recipe, Ashley.
Ooh, this five cheese bakes macaroni sounds absolutely amazing. My kids love mac n cheese, so definitely need to try this one out!
Yep! This going to be a hit with the littles!
This sounds like such a cozy and delicious meal to keep us warm during the harsh and never ending Chicago winter!
Ooof! I don’t envy you! If there’s one thing I don’t miss about NYC it’s those bitterly cold winters.
This macaroni and cheese couldn’t look any better! Love the beautiful photos- it totally comes to life!
I’m glad the photos help!!
OMg YUM this looks so delicious! Love Mac & Cheese
Me too!!! The cheesier the better!
More cheese better dish… This just looks amazing and very delicious xo
You have THE BEST cooking tips. I noticed things like potato starch in my pre-shredded cheese, but I didn’t know the effects. This is my go-to mac n cheese recipe!
This looks so delicious! I am all about comfort foods during winter and my kids will love this too!!!
Oh, yes! Kids are definitely fans of this macaroni and cheese.
Uhm I could live off this! So good!
Me too, Brittany!
I imagine myself eating this straight from the dish it was cooked in, right out the oven. It looks SO good!
Thank you, Adri!! I could see myself doing the same, LOL!
Love the tip for freezing ahead of time!
I’m glad you’ve found it useful!
This Mac&Cheese looks amazing and I will be adding some of your tips to mine.
Great! I’m so glad to hear I provided some useful tips!
Now this is some serious Mac n’ cheese! I am looking forward to making this recipe!
Yes, indeed! If it’s no good, I am shamed by my mac and cheese loving daughter, LOL!
This looks so comforting, creamy, and delicious! Plus I love that you used so many spices!!
I can’t stand a bland mac and cheese, so spices are a must!
This Mac + Cheese looks so gooey and creamy! OMG! So delicious!
That’s what makes this mac and cheese so divine!
Marta, I just made this and let me tell you something… This mac ‘n cheese has changed my life. I have been humbled by the cheese gods and by our Savior Lord that gave you your talent. I thought my regular mac ‘n cheese was good, until I tried this heavenly creation. I even had to make a post on my ig and fb. I had to stop myself from eating the whole casserole. Thanks again for another wonderful recipe!!!
This makes me so happy to read!!! It’s such an honor that my recipe is gracing your table. Please enjoy it in great health❤❤
I made this for Thanksgiving this year and it was delicious. What I loved was that the different cheeses complemented each other so well (I tasted that Gouda – my favorite mm 😍), and it was so much easier to make than I expected! Also, SOLID TIP about the butter underneath the foil paper so the top layer doesn’t stick!!!!! Like duhhh, why have I never done that. 😂🤣
I love it!!! I’m a huge gouda fan, as well. And that buttered foil tip is because I’m greedy and don’t like losing a single shred of cheese😂🤣😂
Easy recipe with professional results… out shined my fried Turkey!
Awww, I’m sure it didn’t outshine your turkey- it highlighted it 😂🤣. I’m so glad you enjoyed it!
Mac and cheese is meh favorite comfort food…I love trying new recipes, so this one got added to our thanksgiving line up. It was a show-stealer! I went bad for thirds and everyone commented on how good it was.
How awesome is that! Thank you for including this recipe in your holiday meal! I’m honored.
This Mac&Cheese is absolutely amazing! My husband is a very picky eater and he had three helpings! I will definitely be making this again!
What an awesome review! I am giddy when I hear a picky eater likes a recipe!
It was delicious—everyone totally enjoyed this on Thanksgiving day and the leftovers were yummy too.
I’m so glad you all enjoyed it! It’s an honor to have one of my dishes served at your table.
OMG this looks so perfect, and I love all the cheeses here. I cant wait to make this, Marta!
I know you’ll love it, Aline!
My 17 year old son made this dish for us on Thanksgiving. It was so yummy and creamy. It was a hit with the entire family.
I love reading that a teenager made and loved my mac and cheese! It makes me feel so validated, LOL!! Thank you so much, Melissa!
No holiday gathering is complete without the Mac and cheese and after trying this recipe, I won’t have it any other way! Truly the best I’ve had in a long time!
I’m honored and happy to read this! I don’t take it lightly when people serve my recipes during such special times.
Hands down Best MAC & CHEESE I’ve made. It was a Holiday hit.
I’m so glad it had a place at your holiday dinner, Hector! Thanks for trying it out!
It was the most delicious mac & cheese I’ve ever had and I don’t eat cheese. Even my grandson Marcus loved it he had 2nd.
I’m so glad to hear you enjoyed it, Angie! Having seconds is always a good sign!
10🌟 in my book! This is mac&cheese ULTIMATE LEVEL YUMMINESS! My daughter, who unfortunately is a lactose intolerant dairy-fiend and she was in heaven starting with the aroma! Oh this was soooooo good! Love that it could be prepared ahead of time then swiftly put in the oven.
Omm nom nom!
I’m so glad you all enjoyed it! It’s my daughter’s favorite too!
We love this at my house! It was such a big hit during the holidays! Simple and easy and delicious!! 😊❤️❤️
I’m so glad it’s become a favorite with you and your family! Thank you for that special honor!