I’m sharing my favorite version of Five Cheese Baked Mac & Cheese—a creamy, comforting casserole loaded with five types of cheese and topped with a golden, bubbly crust. Five Cheese Baked Mac & Cheese

Why You’ll Love This Recipe

I love how this mac & cheese is both indulgent and satisfying. The blend of cheeses creates deep, layered flavors while baking gives a light crisp on top that’s impossible to resist. It’s easy to prep in advance, making it perfect for busy weeknights or serving to a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Kosher salt
Large elbow macaroni
Unsalted butter
Egg
Evaporated milk (or whole milk)
Seasoned salt
Granulated garlic
Granulated onion
Ground mustard
Paprika
Black pepper
Cayenne pepper (optional, for heat)
Five-cheese blend: American (or Velveeta), extra‑sharp cheddar, Colby Jack, smoked Gouda (or plain Gouda), Gruyère (or smoked Gruyère), with extra reserved for topping

Directions

Cook the pasta. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, about 8–10 minutes. Drain well.
Make the sauce. In a bowl, whisk together the egg and evaporated milk (or regular milk). Stir in seasoned salt, garlic powder, onion powder, ground mustard, paprika, black pepper, and cayenne if using.
Combine pasta and sauce. Return the drained pasta to the pot, stir in butter until melted and coating the pasta. Pour in the milk-egg mixture and stir until thoroughly combined.
Add the cheeses. Fold in most of the shredded five-cheese blend, saving some for the topping.
Bake. Transfer everything into a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top, cover loosely with foil, and bake at 350 °F (175 °C) for 30 minutes. Remove the foil and bake another 20–30 minutes until bubbly and lightly browned on top. Let it rest for 10–15 minutes before serving.

Servings and timing

Servings: about 10 (based on a 9×13-inch dish)
Prep time: ~20 minutes
Cook time: ~55 minutes
Total time: ~1 hour 15 minutes

I found this timing works well for a family-sized portion, ensuring casseroles are creamy inside but nicely crisped on top.

Variations

Swap in provolone, Swiss, or plain Gouda instead of smoked cheeses.
Use asiago, fontina, or blue cheese for a sharper flavor.
Substitute a different pasta shape like penne, fusilli, or cavatappi.
For extra creaminess, use whole milk or evaporated goat’s milk, and add a splash more milk if you prefer a looser sauce.

storage/reheating

Refrigerator: Cover leftovers tightly and store up to 3 days.
Freezer: Wrap the casserole (baked or unbaked) in foil and freeze—unbaked for up to 2 months, baked up to 6 months.
Reheating: For individual portions, microwave with a splash of milk for about 1½ minutes and stir halfway. For a whole casserole, thaw overnight in the fridge, then bake at 350 °F until heated through and bubbly.

FAQs

How do I shred cheese for the smoothest sauce?

I always shred cheese from blocks at home. It melts more evenly than pre-shredded packages, which often contain anti-caking agents.

Can I prepare this ahead of time?

Absolutely. I assemble everything in the baking dish, cover it, and refrigerate up to 48 hours before baking. If it’s frozen, I thaw it in the fridge overnight before baking.

What if I don’t have evaporated milk?

I substitute whole milk and it works well too. Just be gentle when reheating to avoid curdling—the sauce may be slightly thinner.

How do I get a crispy topping?

I remove the foil for the last 20–30 minutes of baking. That extra bake time browns the cheese and crisps the edges beautifully.

Conclusion

This Five Cheese Baked Mac & Cheese is pure comfort food with a deliciously cheesy twist. It’s rich, crowd-pleasing, and easy to make ahead—perfect for family dinners or gatherings. I hope it becomes a favorite for me and anyone who tries it!