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There are days when you just need a bubbling-hot dish layered with flavor and nostalgia, and this Five Cheese Macaroni is the exact answer. It has been my family’s go-to for celebrations and rainy evenings alike, filling the kitchen with the scent of toasted cheese and creamy herbs. This recipe packs in richness from five distinct cheeses and a balance of spices for a crowd-pleasing bake.
My family still requests this every birthday and it is the ultimate comfort food for us. We even freeze extra to enjoy on hectic nights when everyone is craving something warm and homemade.
Gather Your Ingredients
- Smoked gruyere: Cheesy with a subtly smoky note. Look for one that feels dense and has a rich color.
- Velveeta or American cheese: For creamy melt and extra smoothness. Pick a block style for easy shredding.
- Sharp cheddar: Classic bite and tang that balances the richness. Go for a good aged version.
- Smoked gouda: Buttery melting texture with a sweet mild smoky flavor. A wedge is best over pre-sliced.
- Colby jack: Mellow and melts beautifully. Try to get a block rather than pre-shredded.
- Granulated onion: Sweet mild onion note helps round out the cheese.
- Seasoned salt: Brings extra flavor depth compared to regular salt.
- Granulated garlic: Brightens up the whole casserole and makes it taste homemade.
- Ground mustard: Sharpens the creamy cheese with a bit of tang.
- Cayenne pepper: Adds gentle spice. Use as much or as little as you like.
- Black pepper: For a bit of heat and contrast.
- Paprika: Lends color and a subtle earthy warmth.
- Large egg: Binds ingredients so your macaroni slices stay together.
- Unsalted butter: Adds richness. Use real butter, not margarine.
- Evaporated milk: Makes the sauce ultra creamy and stable. Try to pick a brand with minimal additives.
- Kosher salt: For seasoning the pasta water. Best for consistent salting.
- Large elbow macaroni: Classic shape for catching all that sauce. Use a high-quality brand for best results.
How to Make It
- Set Aside Cheese:
- Reserve half a cup each of cheddar, colby jack, gouda, and gruyere in a bowl. This ensures a picture-perfect cheesy topping later.
- Prep the Pan:
- Butter or spray your casserole dish to prevent sticking. A 9 by 13 by 3 inch pan is best for even layering.
- Cook the Pasta:
- Fill a large pot with salted water. Bring to a roiling boil, then drop in the macaroni. Cook for 10 minutes so it is tender but still has a bite. Drain thoroughly to avoid a watery casserole.
- Mix Wet Ingredients:
- In a medium bowl whisk the egg, evaporated milk, and all the spices until the mixture is smooth. This loosens the cheese later and infuses everything with flavor.
- Combine Butter and Pasta:
- Melt butter in the empty pasta pot on medium and stir macaroni into it. Coat everything so each piece is glistening with flavor.
- Add Milk and Cheese:
- Pour the milk and spice mix over warm pasta. Sprinkle in all the shredded cheeses except the reserved topping. Stir until almost fully melted but do not worry if some bits stay visible.
- Fill the Dish:
- Transfer cheesy pasta to your buttered pan. Spread evenly and top with that reserved shredded cheese.
- First Bake:
- Cover tightly with foil sprayed with non-stick spray to prevent sticking and bake for 30 minutes. This keeps the casserole moist and lets cheese blend.
- Second Bake:
- Uncover and continue baking 25 to 30 more minutes. The goal is a golden crispy layer and bubbling edges. Rest for at least 10 minutes before cutting so it sets.
Smoked gouda is my ingredient of obsession here. I first tasted it at a family reunion in a gooey macaroni bake and now never skip adding its buttery depth. My kids always jockey for the crispy browned corners after baking and those have become the mark of success.
Flavor Boosters
Use smoked cheeses for a layer of complexity. Seasoned salt, onion, garlic, mustard, and a pinch of cayenne and paprika create a deep savory flavor profile. Letting the macaroni sit before slicing gives you neat, cheesy wedges loaded with flavor.
Serving Suggestions
Serve with a fresh green salad and roasted vegetables. This macaroni is perfect with fried chicken, barbecue, or any main with bold flavors. Tiny squares can even be served as a hearty party appetizer.
Creative Twists
Try adding sautéed mushrooms, roasted squash, or blanched broccoli for seasonal bakes. For spring, mix in baby spinach or peas. Gluten-free macaroni or swapping a favorite cheese makes this dish your own every time.
It has taken me a few tries to get the perfect golden bake, so do not worry if yours is not photo perfect from the start. Every batch is delicious with just a little patience and a willingness to try new cheeses each time.
Common Questions About This Recipe
- → Which cheeses create the best flavor blend?
A savory combination of smoked gruyere, Velveeta or American, sharp cheddar, smoked gouda, and colby jack brings depth, creaminess, and tang. Hand-shredding ensures a smooth melt and bold taste.
- → How can I achieve an extra creamy texture?
Use full-fat evaporated milk and melt unsalted butter into the freshly cooked pasta before adding cheese. For even more creaminess, increase the amount of evaporated milk slightly.
- → Can the dish be made ahead of time?
Yes, you can assemble and refrigerate the macaroni for up to two days before baking. Let it come to room temperature before placing in a preheated oven for best results.
- → Are there good substitutions for cheese varieties?
Feel free to swap smoked gouda or gruyere with provolone or Swiss. Each substitution adds a distinct character, so tailor the cheese blend to your preference.
- → What pasta shapes work besides elbow macaroni?
Penne, rotini, or fusilli all hold the cheesy sauce well and create a satisfying bite. Choose a sturdy tube or spiral shape for best texture.
- → Can the macaroni be frozen?
Yes, freeze before or after baking. Wrap tightly and store up to two months uncooked or six months baked. Thaw in the refrigerator before reheating.