This ultimate 5-cheese mac and cheese recipe is made with Gruyere, Cheddar, American cheese, mozzarella, and Parmesan. A creamy, comforting dish that will satisfy all your cheese cravings.
The combination of cheeses makes this 5-cheese mac and cheese a delightful, rich, comforting dish, a knock-your-socks-off recipe for all cheese lovers.
Although it uses several kinds of cheese, this is a straightforward, relatively classic mac and cheese recipe; it is easy to make, quick, and a foolproof family favorite.
Check out other super-cheesy homemade mac recipes: Vegan Cauliflower Mac and Cheese, Copycat Chick-fil-A Mac and Cheese, or Simple Mac and Cheese without Flour.
Prep Time:ย 15 minutes |ย Cook Time:ย 10 minutes |ย Ingredients:ย 12 + salt & pepperย |ย Servings:ย 6-8 |ย Difficulty:ย Easy
Jump to:
Why would you use five types of cheese?
For the flavor: Using different sorts will make the dish cheesier and more distinct in flavor. Parmesan and Cheddar are there mainly for taste. The other three varieties impart flavor and contribute to the texture.
For the texture:
- The American cheese will make the dish incredibly creamy and velvety. The natural sodium citrate it contains is an emulsifier that keeps the fat in the cheese from separating, thus allowing you to make a wonderfully smooth sauce.
- Mozzarella might lack a bit of flavor, but it is there for the stretch; no other cheese can pull a stretch as mozzarella does.
- Gruyรจre fulfills both purposes: it has a distinct flavor and melts beautifully.
Makes the most of cheese leftovers: This five-cheese mac and cheese recipe is also great for using leftover cheese bits.
Recipe ingredients
Elbow macaroni pasta is the standard for making mac n cheese. However, this dish will taste equally good if you use other short pasta. Try it with penne, farfalle, ziti, fusilli, etc.
Dairy: Cheddar, Parmesan, American cheese, mozzarella, and Gruyere. I prefer sharp Cheddar, but mild Cheddar is fine as well. You can substitute Parmesan with Pecorino or a vegetarian hard cheese.
Whole milk and heavy cream. Evaporated milk is a good substitute. If you don't have milk, but still want to make a similar dish, try Mac and Cheese without Milk.
Seasoning: Mustard, sweet paprika, smoked paprika, garlic powder, fine sea salt, and black pepper. For a bit of heat, add some cayenne pepper to taste.
See the recipe card for complete information on ingredients and quantities.
How to make five cheese mac and cheese?
- Cook macaroni al dente (according to package directions) in a large pot of salted boiling water.
- While the pasta cooks, make the creamy cheese sauce.
- Grate the Cheddar, Parmesan, and Gruyere, and cut the American cheese and mozzarella into small cubes. Set them aside in a large bowl.
- Step #1: Cheese sauce: Mix the milk, heavy cream, mustard, sweet paprika, smoked paprika, garlic powder, salt, and pepper in a large saucepan or a medium Dutch oven. Warm on low heat and stir for about 2 minutes, but don't let the milk mixture come to a boil.
- Step #2: Add all the cheese and stir gently on low heat until it melts. Don't let the cheese mixture become too hot or come to a boil.
- Step #4: Combine: Add the drained macaroni to the saucepan and stir well to combine. If the sauce seems too thick, add a little extra cream or milk, and mix well. Adjust the taste with salt and pepper and serve immediately.
Tips
Use only freshly grated/chopped cheese. Pre-shredded cheese contains additives that will prevent it from melting nicely.
Another bonus:
- You will need a relatively small amount of each sort. This also means that you can make the sauce using rests. I often cook this recipe when I have small pieces of different kinds of cheese lingering in my fridge.
- You might also use Pepper Jack, Colby Jack, Monterey Jack, Swiss, goat cheese, Gouda, white Cheddar, and Pecorino instead of Parmesan. Even some blue cheese or feta rests if you have any. Try to keep the balance: use American cheese and about 3 cups of different types of cheese.
Recipe FAQs
Sure. As mentioned above, you can use a combination of cheese rests you might have in the fridge. Ensure you choose something for the flavor and something for the melting qualities.
No, because it contains cheese made with animal rennet (from the stomach of the calf), for instance, Parmesan. To make the dish vegetarian, use cheese made with vegetarian rennet.
How to store and reheat?
Refrigerate leftoversย in an airtight container for 3-4 days.
Freezeย in an airtight container for up to 3 months. Defrost in the fridge. Reheatย before serving.
Reheat in the microwave:ย Combine the leftovers and a splash of milk in a microwave-safe bowl. Cover and microwave for 30 seconds. Stir and continue reheating at 30-second intervals and stirring until the leftovers are hot.
Reheat on the stovetop:ย Mix leftover mac and cheese and a splash of milk (enough to loosen the dish). Warm macaroni in a saucepan (preferably nonstick) on low heat and stir frequently.
How to serve?
5-cheese mac and cheese is best served immediately, but leftovers can be easily reheated (See Recipe FAQ).
Main: Serve with a simple, fresh salad or vegetables on the side. If served as a main dish, the recipe will serve 6 generously.
Side dish: A perfect side dish for roast chicken (for instance, our Thanksgiving Chicken Recipe), roast drumsticks, or thighs. Or try it with Hot Lemon Pepper Wings, Air Fryer Frozen Chicken Wings, or other wing recipes.
More Mac n Cheese Recipes
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
๐ Recipe
5-Cheese Mac and Cheese
Equipment
- Large pot
- Large saucepan or medium Dutch oven
Ingredients
- 1 lb elbow macaroni Note1
- ยพ cup Cheddar Note 2
- ยพ cup Gruyere
- 3 tablespoons Parmesan Note 1
- 6 oz American cheese
- 1 mozzarella ball 4.5 oz/ 125 g
- 1 cup whole milk
- ยฝ cup heavy cream
- 1 tablespoon Dijon mustard
- โ teaspoon sweet paprika powder
- โ teaspoon smoked paprika powder
- ยฝ teaspoon garlic powder
- fine sea salt or Kosher and black pepper more to taste
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add salt and the macaroni. Cook according to the package instructions.1 lb elbow macaroni
- While the pasta cooks, make the cheese sauce.
- Grate the Cheddar, Parmesan, and Gruyere, and cut the American cheese and mozzarella into small cubes. Set them aside.ยพ cup Cheddar + ยพ cup Gruyere + 3 tablespoons Parmesan + 6 oz American cheese + 1 mozzarella ball
- Cheese sauce: Mix the milk, heavy cream, mustard, sweet paprika, smoked paprika, garlic powder, salt, and pepper in a saucepan. Warm on low heat and stir for about 2 minutes, but don't let it come to a boil.1 cup whole milk + ยฝ cup heavy cream + 1 tablespoon Dijon mustard + โ teaspoon sweet paprika powder + โ teaspoon smoked paprika powder + ยฝ teaspoon garlic powder + fine sea salt or Kosher and black pepper
- Add all the cheese and stir gently on low heat until the cheese melts. Don't let it become too hot or come to a boil.
- Combine: Add pasta to the pan and stir well to combine. If the sauce seems too thick, add a splash of extra cream or milk, and stir again.
- Adjust the taste with salt and pepper and serve immediately.
Notes
- Pasta choice: Any other short pasta is excellent.
- Cheese: Use only freshly grated cheese. Pre-grated cheese contains additives that will prevent it from melting nicely.
Comments
No Comments