Ultimate Five Cheese Baked Mac & Cheese
Ingredients (US Cup Measures)
For the Pasta
1 lb large elbow macaroni
1½ tablespoons kosher salt (for boiling pasta water)
For the Cheese Sauce
6 tablespoons unsalted butter
1 large egg
2 (12 oz) cans evaporated milk
1 teaspoon seasoned salt
1 teaspoon granulated garlic
1 teaspoon granulated onion powder
1 teaspoon ground mustard
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional, for a kick)
Cheeses (shredded)
2 cups extra sharp cheddar cheese
2 cups American cheese or Velveeta
2 cups smoked gouda
2 cups smoked gruyère
2 cups colby jack
Reserve ½ cup of each cheese (except American/Velveeta) for the topping before baking.
Step-by-Step Instructions
Stage 1: Cook the Pasta
Fill a large pot with water and bring it to a rolling boil. Add 1½ tablespoons of kosher salt to the water to flavor the pasta.
Add 1 lb of large elbow macaroni. Stir occasionally to prevent sticking. Cook for 10 minutes until just shy of al dente.
Drain the pasta but do not rinse. Keep it warm and starchy to better absorb the sauce. Set aside.
Stage 2: Make the Cheese Sauce
In the same pot used for pasta, melt 6 tablespoons of unsalted butter over medium heat.
In a separate bowl, whisk together 2 cans of evaporated milk and 1 large egg until smooth.
Slowly pour the milk mixture into the melted butter while whisking continuously to avoid curdling.
Add seasonings: seasoned salt, garlic powder, onion powder, ground mustard, paprika, black pepper, and optional cayenne. Stir to combine well.
Add the cheeses (excluding reserved toppings): cheddar, American/Velveeta, gouda, gruyère, and colby jack. Stir constantly until fully melted and creamy.
Stage 3: Combine Pasta and Sauce
Gently fold in the macaroni until all noodles are thoroughly coated with cheese sauce.
Taste and adjust seasoning as needed. Add more salt, pepper, or spice depending on preference.
Stage 4: Assemble and Bake
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Pour the mac and cheese into the baking dish and smooth the surface evenly.
Combine the reserved ½ cups of shredded cheddar, gouda, gruyère, and colby jack in a small bowl. Sprinkle this evenly over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes to allow the dish to set.
Remove foil and bake uncovered for another 15 minutes, or until the top is golden and bubbly.
Allow the mac and cheese to rest for 10 minutes before serving.
