Five Cheese Baked Macaroni (Print-Friendly Version)

Bubbly macaroni enriched with five cheeses, baked to golden perfection for an irresistible dinner.

# Ingredients You’ll Need:

→ Cheeses

01 - 8 ounces smoked gruyere cheese, shredded
02 - 16 ounces Velveeta or American cheese, shredded
03 - 8 ounces sharp cheddar cheese, shredded
04 - 8 ounces smoked gouda cheese, shredded
05 - 8 ounces colby jack cheese, shredded

→ Pasta

06 - 16 ounces large elbow macaroni

→ Dairy and Eggs

07 - 1 3/4 cups evaporated milk
08 - 1/2 cup unsalted butter
09 - 1 large egg, beaten

→ Seasonings and Spices

10 - 1 tablespoon seasoned salt
11 - 1 1/2 teaspoons granulated onion
12 - 1 1/2 teaspoons granulated garlic
13 - 3/4 teaspoon ground mustard
14 - 1/4 teaspoon cayenne pepper
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon paprika
17 - 1 1/2 tablespoons kosher salt

# How to Make It:

01 - From each of the shredded cheddar, colby jack, gouda, and gruyere cheeses, set aside 1/2 cup in total and combine for the topping.
02 - Preheat oven to 350°F. Brush a 9 by 13 by 3-inch baking dish with melted butter or coat with non-stick spray.
03 - Bring approximately 17 cups water to a boil in a large pot. Add kosher salt, then stir in the elbow macaroni. Cook for about 10 minutes until just tender. Drain thoroughly.
04 - In a bowl, whisk together the beaten egg, evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and cayenne pepper until smooth.
05 - Return cooked macaroni to the pot. Melt butter over medium heat and toss with the pasta. Pour in the egg and spice mixture, stirring to combine evenly.
06 - Add the remaining shredded Velveeta, cheddar, gouda, gruyere, and colby jack cheeses to the pot. Mix well; some pieces may remain partially melted.
07 - Spoon the macaroni and cheese mixture into the prepared baking dish. Evenly distribute the reserved shredded cheeses over the top.
08 - Cover the dish tightly with foil sprayed on the inside with non-stick spray. Bake for 30 minutes.
09 - Remove the foil. Continue baking uncovered for 25 to 30 minutes, or until the top is golden and bubbling. Let the casserole rest for 10 minutes before serving.

# Extra Suggestions:

01 - For optimal texture, shred all cheeses by hand prior to use.
02 - Smoked gouda or gruyere may be substituted with provolone or Swiss cheese.
03 - Assemble the dish in advance and refrigerate, covered, for up to two days before baking.
04 - Unbaked or baked portions may be frozen; thaw in the refrigerator before reheating.
05 - Add extra evaporated milk during assembly for a creamier consistency.
06 - Elbow macaroni may be replaced with penne, rotini, or fusilli as desired.

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