Best Five Cheese Baked Macaroni and Cheese

There are few dishes as comforting as a bubbling, golden pan of baked mac and cheese fresh out of the oven. Whether it’s a holiday side, a potluck favorite, or the star of your weeknight dinner table, macaroni and cheese just never lets you down. And when you bring five different cheeses to the party? You’re in for a seriously indulgent treat.

This Five Cheese Baked Macaroni and Cheese is one of those crowd-pleasing casseroles that you’ll find yourself making over and over again. We’re talking creamy, cheesy, slightly smoky (if you want it), with that perfect crispy golden topping that makes each bite better than the last. It’s the kind of dish that doesn’t need a lot of explanation—just one bite and everyone’s hooked.

I’ve made a lot of mac and cheese over the years, but this version is hands-down one of my absolute favorites. The combination of sharp cheddar, buttery Gruyère, melty mozzarella, rich fontina, and a punch of Parmesan gives this dish so much depth and flavor that it tastes like something straight from a fancy bistro—but it’s made right at home, in under an hour.

Let’s dive in, because once you see how simple this is to make, you’ll be tempted to whip it up tonight.

Getting Started – Prep and Creamy Cheese Sauce

Before we begin, here’s what makes this recipe extra special:

• Five cheeses layered together for that rich, gooey goodness.

• A smooth béchamel-style sauce that binds everything in creamy comfort.

• A crunchy panko-Parmesan topping for irresistible texture.

• Make-ahead friendly (and even better reheated!).

Let’s start with the essentials.

Ingredients You’ll Need

• 12 ounces elbow macaroni

• 2 tablespoons unsalted butter, divided

• 2 tablespoons all-purpose flour

• 2 cups whole milk

• ½ cup heavy cream

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Gruyère cheese

• ½ cup shredded mozzarella cheese

• ½ cup shredded fontina cheese

• ½ cup grated Parmesan cheese, divided

• ¼ teaspoon dry mustard powder

• Salt and freshly ground black pepper

• ½ cup panko breadcrumbs

• Chopped fresh parsley for garnish (optional)

STEP 1: Boil the Pasta

Start by preheating your oven to 350°F (175°C). You’ll also want to butter a 9×13-inch baking dish so it’s ready to go.

Bring a large pot of salted water to a boil. Add your elbow macaroni and cook it just until al dente—you don’t want to overcook it since it will continue cooking in the oven. Once it’s done, drain it and return the pasta to the pot. You can drizzle a touch of olive oil over it to keep it from sticking if needed, but we’ll be moving quickly, so don’t stress about it.

STEP 2: Make the Cheese Sauce

This is where the magic happens. You’re going to create a simple roux-based sauce (think béchamel), which is the creamy backbone of this entire dish.

In a medium saucepan, melt 1 tablespoon of the butter over medium heat. Once melted, whisk in the 2 tablespoons of flour. Keep whisking and let the mixture cook for about 1 minute, just until it’s bubbly and lightly golden—this helps cook off the raw flour taste.

Now slowly pour in the 2 cups of milk and ½ cup of heavy cream, whisking constantly as you go to prevent any lumps. Keep stirring as the mixture comes to a gentle simmer and begins to thicken. You’ll know it’s ready when it coats the back of a spoon.

Once thickened, remove the pan from heat and stir in:

• ¼ teaspoon dry mustard powder

• ½ of the Parmesan cheese

• All of the shredded cheddar, Gruyère, mozzarella, and fontina

Keep stirring until all the cheese is completely melted and the sauce is velvety smooth. This is the moment where everything starts to smell amazing. Season it well with salt and black pepper to taste. You can even sneak a little spoonful here—just to test for quality, of course.

STEP 3: Combine Pasta and Cheese Sauce

Now that your sauce is ready, pour it over your drained macaroni in the pot. Stir gently to coat every nook and cranny of the pasta. You want each piece to be drenched in that creamy cheese sauce.

Next up, transfer the cheesy pasta mixture into your prepared baking dish, smoothing it into an even layer. We’re almost ready to bake, but first—let’s talk about that crispy topping.

We’ve already got a pot full of creamy, cheesy macaroni goodness—but the real magic happens once it hits the oven. That final bake transforms it from just “good” to completely unforgettable. The edges bubble, the cheese gets even gooier, and the topping? Golden, crunchy, and just the right amount of contrast to the silky sauce beneath.

This part is all about finishing strong. I’ll walk you through the rest of the recipe, plus share some smart tips and fun variations to make this dish work for different tastes or occasions.

Let’s get to it.

STEP 4: Add the Crunchy Topping

Time to take things to the next level.

In a small bowl, combine:

• ½ cup panko breadcrumbs

• 1 tablespoon melted butter

• Remaining Parmesan cheese (from your original ½ cup)

Give this a quick stir to evenly coat the breadcrumbs with butter and Parmesan. This is what’s going to create that golden, crispy crown on top of your mac and cheese.

Sprinkle this breadcrumb mixture evenly over the top of your cheesy pasta in the baking dish. Try to cover as much surface area as you can without pressing it down—it should sit loosely on top so it can crisp up beautifully.

STEP 5: Bake to Golden Perfection

Place the dish in your preheated 350°F (175°C) oven and bake for about 25 to 30 minutes, or until:

• The casserole is bubbling around the edges

• The topping is a rich golden brown

You’ll want to let it rest for about 5 minutes after taking it out of the oven. That short wait helps the sauce set slightly and makes scooping (or slicing) much cleaner.

Top with chopped fresh parsley if you’re feeling fancy, or leave it as-is for classic comfort food perfection.

Tips & Tricks for the Best Baked Mac and Cheese

Even though this dish is already loaded with flavor and texture, here are a few ways to personalize or elevate it:

• Use smoked cheeses for depth: Swap the sharp cheddar with smoked cheddar or add a touch of smoked Gouda for a deeper, savory twist.

• Add a little heat: A pinch of cayenne pepper or a few dashes of hot sauce in the cheese sauce will give it a subtle kick without overpowering the other flavors.

• Make it ahead: You can fully assemble the mac and cheese up to a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, add an extra 5 minutes to the oven time to account for the chill.

• Use different pasta shapes: Elbows are classic, but feel free to try cavatappi, shells, or rigatoni for a fun texture change. Just make sure the pasta is cooked al dente before baking.

• Want extra cheesiness? Stir in a spoonful of crème fraîche or cream cheese to the sauce before combining it with the pasta. It adds extra richness and a slight tang that balances beautifully with the other cheeses.

• No panko? No problem: Crushed butter crackers or even seasoned breadcrumbs work well as a topping in a pinch.

Serving Suggestions

This baked mac and cheese is rich and satisfying enough to stand on its own, but it also pairs beautifully with:

• A crisp green salad with vinaigrette

• Roasted or grilled vegetables like broccoli, brussels sprouts, or asparagus

• Pulled pork, meatloaf, or even fried chicken for a full comfort-food feast

And while it’s obviously perfect for cozy nights at home, it also makes a killer side dish for holidays, barbecues, and potlucks. It travels well, holds up beautifully when reheated, and you’ll probably come home with an empty dish every single time.