Let’s talk about comfort food, friends. Few dishes scream “cozy vibes” like a creamy, cheesy, stick-to-your-ribs mac and cheese. But we’re not talking about your average boxed stuff here. Nope, today we’re diving into (oops, no “diving” here) a next-level creation: Five Cheese Mac. Think rich cheddar, gooey mozzarella, tangy feta, smoky gouda, and melty provolone all getting cozy together.
Ready? Let’s get into it, step by step, so you can whip this up for your next family dinner, game day, or just when you need a cheesy hug in a bowl.
Ingredients You’ll Need for 5 Servings
Here’s the lineup, and trust me, each cheese brings its own magic to the party:
- 1 box elbow macaroni
- 12 oz evaporated milk (1 can)
- 3 eggs
- 8 tablespoons unsalted butter
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 2 tablespoons feta cheese, crumbled
- 1 cup provolone cheese, cut into small pieces
- ½ cup smoked gouda cheese, shredded
- 4 teaspoons salt, divided
- 2 teaspoons black pepper
Got all that? Great. Now let’s turn these ingredients into pure cheesy bliss.
Step-by-Step Directions
- Cook the Pasta:
Start by boiling your elbow macaroni in a big pot of water with 2 teaspoons of salt. Cook until al dente (firm but not mushy). Drain it and set it aside. Don’t overcook, or you’ll end up with a mushy mess when the cheese sauce goes in. - Whisk the Sauce Base:
In a large bowl, whisk together the evaporated milk, eggs, and remaining 2 teaspoons of salt. This mixture is the secret sauce (literally) that gives the mac its creamy texture. - Cheese Time!
Melt the butter in a big skillet over medium heat. Once it’s melted, add 1 ½ cups of the shredded cheddar, all the mozzarella, feta, provolone, and gouda. Stir gently until everything becomes one glorious, gooey mix. - Combine Everything:
Toss the cooked pasta back into the skillet with the cheese sauce. Stir until every piece of macaroni is covered in cheesy goodness. Pour in the milk-and-egg mixture, mixing well so it’s evenly distributed. - Bake It to Perfection:
Preheat your oven to 375°F. Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the remaining ½ cup of cheddar on top for a golden, bubbly finish. Bake for 25–30 minutes or until the top is beautifully golden and slightly crispy. - Serve and Enjoy:
Let it cool for 5 minutes (if you can wait that long). Then dig in and savor every cheesy bite.
FAQs About Five Cheese Mac
A: Totally! Shells, cavatappi, or penne work great too. Just make sure it’s a shape that holds onto all that cheesy sauce.
A: No worries! You can swap it with regular gouda or even gruyere for a slightly different flavor. But the smokiness really adds a wow factor.
A: Yup! Assemble everything and stop right before baking. Cover it and stick it in the fridge for up to 24 hours. When you’re ready to bake, let it come to room temp first, then bake as directed.
A: Absolutely. Just use gluten-free pasta, and you’re good to go!
A: Mix breadcrumbs with a little melted butter and sprinkle it over the top before baking. You’ll get that nice crunch with every bite.
Why You’ll Love This Recipe
Honestly, this five cheese mac is like the Beyoncé of side dishes—it steals the spotlight every time. Whether it’s a cozy night in or a family potluck, this dish is bound to make you the hero of the meal. Plus, who doesn’t love a recipe where you get to say, “Oh, it’s just FIVE kinds of cheese. No big deal.”
So grab your favorite stretchy pants and get cooking. Your taste buds are about to thank you!
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