Five Cheese Baked Macaroni and Cheese

Course: Accompaniments

Cuisine: North American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 777kcal

Use hand-shredded cheese to create a gooey mac and cheese casserole.

kosher salt 1 1/2 tablespoons (23 grams) or less for salting the pasta water
16 ounces (454 grams) large elbow macaroni
1/2 cup (1 stick or 113 grams) unsalted butter sliced
1 large egg lightly beaten
1 3/4 cups (1 12-ounce can or 354 milliliters) evaporated milk or whole milk
1 tablespoon (14 grams) seasoned salt
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
3/4 teaspoon ground mustard
1/2 teaspoon ground paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
16 ounces (4 cups or 453 grams) Velveeta cheese or American cheese, shredded
8 ounces (2 1/2 cups or 227 grams) extra sharp cheddar shredded, separated
8 ounces (2 cups of 227 grams) colby jack shredded, separated
8 ounces (2 1/2 cups or 227 grams) smoked gouda (or plain) shredded, separated
8 ounces (2 1/2 cups or 227 grams) smoked gruyere (or plain) shredded, separated

Preheat your oven to 350°F (177°C).
Lightly grease a 9x13x3" casserole dish with melted butter or non-stick cooking spray.
Reserve 1/2 cup of each of the shredded cheeses, except for the velveeta (or American).
Toss the four cheeses together in a small mixing bowl to combine, then set the bowl aside.

In a large 12-quart stockpot, bring a gallon of water up to a vigorous boil over high heat.
Once the water begins to boil, add 1 tablespoon of salt (optional) to season the water.
Add the elbow macaroni to the boiling water and stir it immediately with a spoon.
Boil the macaroni for 10 minutes.
When the pasta has finished cooking, drain it in a colander.

In a small mixing bowl or 1-quart pitcher, lightly beat the egg with a whisk.
Add the evaporated milk, seasoned salt, granulated garlic powder, onion powder, ground mustard, black pepper, and cayenne to the bowl with the egg.
Whisk the mixture thoroughly to combine the spices and milk. Set this aside while you wait for the pasta to finish boiling.

In the same stockpot you used to cook the macaroni, melt the butter over medium heat.
Once the butter has completely melted, use a spoon to stir the drained macaroni into it.
Add the evaporated milk mixture to the macaroni and stir to incorporate these ingredients.
Add the remaining bulk amount of shredded Velveeta, extra sharp cheddar, smoked gouda, smoked gruyere, and colby jack to the pot.
Stir well to combine the macaroni and cheeses. The cheese won't melt fully.
Pour the mixed macaroni into the prepared casserole dish.
Sprinkle the reserved cheese mixture over the macaroni.

Tear off a piece of aluminum foil and spray the side that will come into contact with the macaroni (the side facing down) with non-stick cooking spray.
Cover the dish with a piece of aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil from the baking dish and bake the macaroni and cheese for another 25-30 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.

Replace the smoked gouda and gruyere with provolone, Swiss, or plain gouda.
Use blue cheese, asiago, or fontina instead of extra-sharp cheddar.
Replace the colby jack with 8 ounces (226 grams) crumbled chevre (soft goat's milk cheese) for the original recipe.
You can also use one or two types of cheese or replace one of the aforementioned with Colby jack, swiss, or pepper jack for a unique flavor.
Replace the large elbow macaroni with penne, rotini, or fusilli pasta.
Use whole milk or canned evaporated goat's milk in place of the canned, evaporated cow's milk.
Add an additional can of evaporated milk for a soupier, creamier mac and cheese.

Make Ahead Instructions:

Cover the pan of unbaked macaroni and cheese 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 baking in a preheated ovens (to prevent shattering).

Freezer Storage:

Pour the mixed macaroni and cheese (baked or unbaked) into a disposable aluminum pan.
Wrap the pan tightly in aluminum foil and freeze for up to 2 months (unbaked) or 6 months (baked).
Thaw the macaroni for 24 hours in the fridge prior to baking/reheating it.