Five-Cheese Mac and Cheese

Introduction

This outrageously creamy Five-Cheese Mac and Cheese combines a rich blend of cheddar, mozzarella, feta, Gouda, and provolone. With its irresistible gooey texture and bold flavor, it’s a perfect meal for family dinners, special occasions, or anytime you crave next-level comfort food.

Why You’ll Love This Recipe

Using five types of cheese creates layers of flavor and the ultimate creamy texture. It’s a simple, satisfying recipe made with pantry staples, and it bakes to golden perfection in under an hour.

Recipe Origins

Mac and cheese is an American classic, but this five-cheese twist adds gourmet flair with the smoky depth of Gouda and the tangy notes of feta, elevating the traditional dish into a luxurious experience.

Nutrition Information

Calories: Approx. 650 per serving
Fat: High
Protein: High
Carbs: Moderate

Quick Facts

Preparation Time: 20 min
Cooking Time: 45 min
Total Time: 1 hr 5 min
Servings: 5
Difficulty: ⭐⭐

Storage and Reheating Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in the oven covered with foil, or microwave with a splash of milk to restore creaminess.

Serving Suggestions

Pair with a fresh green salad, roasted vegetables, or crispy garlic bread for a full meal. Perfect for holidays, potlucks, or cozy Sunday dinners.

Common Mistakes

Baking too long: Overbaking can dry out the mac and cheese. Check at 30–35 minutes.
Too many eggs: Using fewer eggs (1–2) makes it creamier and less dense.
Not enough liquid: Add a splash of extra milk if the mixture looks too dry before baking.

Recipe Variations

• Add Protein: Crumbled bacon, seasoned ground beef, or shredded chicken.
• Spice it Up: Add paprika, cayenne, or crushed red pepper.
• Crispy Topping: Sprinkle with buttered breadcrumbs before baking for extra crunch.

Frequently Asked Questions

Can I swap the cheeses?
Yes! Feel free to experiment with cheeses like Fontina, Havarti, or Pepper Jack.

Can I make it ahead of time?
Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Allow extra baking time if cold.

Why use evaporated milk?
It creates a richer, creamier sauce without needing heavy cream.

Five-Cheese Mac and Cheese

Print

Serves: 5 Prep Time: 20M Cooking Time: 45M 45M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box elbow macaroni
• 12 oz (355 mL) evaporated milk (1 can)
• 3 eggs
• 8 tablespoons unsalted butter
• 2 cups shredded cheddar cheese (200 g), divided
• 1 cup shredded mozzarella cheese (100 g)
• 2 tablespoons crumbled feta cheese
• 1 cup provolone cheese (115 g), cut into small pieces
• ½ cup smoked Gouda cheese (50 g), shredded
• 4 teaspoons salt, divided
• 2 teaspoons black pepper

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large pot or Dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
3. Add the butter to the macaroni and stir until melted. Season with the remaining salt and pepper.
4. Mix in half of the cheddar, mozzarella, provolone, Gouda, and feta cheese until well combined.
5. Stir in the eggs and evaporated milk until fully incorporated.
6. Transfer the mixture to a greased 9x13-inch (23x33 cm) baking dish. Top with the remaining cheddar cheese.
7. Bake for 40–45 minutes, until the top is nicely browned and bubbly.
8. Serve and enjoy!