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The Creamiest, Bubbliest 5 Cheese Mac & Cheese Ever!

The Ultimate Five-Cheese Baked Mac and Cheese

Delishdoers
Rich, creamy, and golden, this mac and cheese blends five incredible cheeses — sharp cheddar, Gouda, Parmigiano Reggiano, and aged cheddars — into one irresistibly smooth, bubbling comfort dish. Perfect for family dinners, potlucks, or anytime you crave cozy, heart-melting flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 people
Calories 520 kcal

Equipment

  • 1 Dutch oven
  • 1 oven

Ingredients
  

For the Pasta:

  • 16 oz pasta elbow macaroni or cavatappi work beautifully
  • 1 tablespoon salt
  • 2 tablespoons butter or olive oil

For the Sauce:

  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk warm
  • 1 cup heavy cream
  • 5 cups freshly grated mixed cheese see above
  • 1 pinch ground nutmeg
  • 1 pinch smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Gather ingredients: Prepare all ingredients ahead for a smooth and easy cooking experience.
    Ingredients for The Creamiest, Bubbliest Five-Cheese Baked Mac and Cheese Ever!
  • Preheat the oven: Set your oven to 350°F (175°C) — you’re baking this to golden perfection.
    Preheat the oven for The Creamiest, Bubbliest Five-Cheese Baked Mac and Cheese Ever!
  • Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook one minute shy of al dente. Drain, drizzle with a little butter or olive oil, and set aside to prevent sticking.
    Cook the pasta for The Creamiest, Bubbliest Five-Cheese Baked Mac and Cheese Ever!
  • Make the roux: In a Dutch oven, melt the butter over medium heat. Gradually whisk in the flour to form a smooth paste — this is your roux, the secret to a creamy base. Cook for about a minute, until it turns lightly golden and smells nutty.
    Make the roux for mac and cheese
  • Build the sauce: Slowly whisk in the milk in small batches, letting the mixture thicken before each addition. Once smooth and velvety, pour in the heavy cream for extra richness.
    build the sauce for mac and cheese
  • Add the cheese: Stir in 1½ cups of the freshly grated cheese blend until fully melted and silky. Add a pinch of nutmeg and smoked paprika for gentle warmth and subtle smokiness. Season with salt and pepper to taste.
    Add the cheese for mac and cheese
  • Combine: Add the cooked pasta to the sauce, stirring until every piece is coated in creamy, cheesy goodness.
    Combine everything for mac and cheese
  • Layer: Spread half of the pasta mixture into a greased baking dish. Sprinkle about 1½ cups of cheese over the top, then add the remaining pasta and finish with another generous layer using the remaining cheese.
    Layer pasta and cheese for mac and cheese
  • Bake: Bake at 350°F for 20–25 minutes, until bubbling and golden around the edges. For an extra-crispy crust, broil for 2–3 minutes at the end — but keep a close eye on it!
    Bake the mac and cheese
  • Cool and serve: Let it rest for about 10 minutes before serving (if you can wait!). Cut into squares and enjoy the irresistible contrast of a crisp top, creamy center, and melty perfection.
    Serve mac and cheese

Video

Notes

  • Always grate cheese fresh for the creamiest melt.
  • Use whole milk and heavy cream — they give the sauce body and depth.
  • For an extra crispy top, sprinkle a little panko mixed with melted butter before baking.
  • This recipe reheats beautifully — just cover with foil and warm in the oven.

Nutrition

Calories: 520kcal
Keyword baked mac and cheese, cheese blend, Comfort food recipes, creamy pasta, five cheese mac and cheese, mac and cheese
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