5-Cheese Mac and Cheese

bowl of macaroni and cheese with five cheese sorts on a striped towel.

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

Course Pasta Recipes

Cuisine American

Servings - 8

Calories 619kcal

Author Adina

Equipment

Large pot
Large saucepan or medium Dutch oven

Ingredients

1 lb elbow macaroni 450 g, Note1
¾ cup Cheddar 2 oz/ 60 g, Note 2
¾ cup Gruyere 2 oz/ 60 g
3 tablespoons Parmesan Note 1
6 oz American cheese 180 g
1 mozzarella ball 4.5 oz/ 125 g
1 cup whole milk 250 ml
½ cup heavy cream 125 ml
1 tablespoon Dijon mustard
⅛ teaspoon sweet paprika powder
⅛ teaspoon smoked paprika powder
½ 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.
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.
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.
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

Any other short pasta is excellent.
Use only freshly grated cheese. Pre-grated cheese contains additives that will prevent it from melting nicely.

Nutrition