Here’s an ultra-creamy, rich 5 Cheese Mac and Cheese recipe 🧀✨ — perfect for holidays, potlucks, or when you want serious comfort food.
🧀 5 Cheese Mac and Cheese
🛒 Ingredients
- 1 lb elbow macaroni (or pasta of choice)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
🧀 The 5 Cheeses (about 4–5 cups total, shredded)
- 1½ cups sharp cheddar
- 1 cup mozzarella
- 1 cup Gruyère
- ½ cup Monterey Jack
- ½ cup Parmesan
👩🍳 Instructions
- Cook pasta
Boil in salted water until just al dente. Drain and set aside. - Make the roux
In a large pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. - Add milk & cream
Slowly whisk in warm milk and cream. Cook until thickened (about 5 minutes). - Melt the cheese
Lower heat and stir in cheeses a handful at a time until smooth. Season with salt, pepper, and paprika. - Combine
Stir pasta into cheese sauce until fully coated.
🔥 Optional Baked Version (Extra Delicious)
- Pour into a greased baking dish.
- Top with extra cheese + buttered breadcrumbs.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
💡 Pro Tips
- Shred cheese yourself (pre-shredded doesn’t melt as smoothly).
- Add a pinch of mustard powder for deeper flavor.
- Stir in cooked bacon, lobster, or jalapeños for variation.
If you’d like, I can give you a baked Southern-style version, a stovetop quick version, or a healthier high-protein version.
