Five Cheese Baked Macaroni and Cheese

There’s something downright magical about a bubbling, golden dish of baked macaroni and cheese coming out of the oven. That cheesy aroma, the crispy topping, and the creamy, gooey pasta underneath—it just wraps you up like a warm blanket. And let me tell you, when it comes to comfort food, this Five Cheese Baked Macaroni and Cheese takes things to a whole new level.

This isn’t your average stovetop mac. Nope, this is mac and cheese that went to culinary school, studied abroad in France (hello, Gruyère!), and came back with a whole new level of cheesy sophistication. But don’t worry—it’s still super easy to make and even easier to devour.

I’ve made this dish more times than I can count—family dinners, potlucks, Thanksgiving, even just a random Tuesday when I needed a little comfort. And every single time, there’s barely a spoonful left. It’s that good.

So let’s dive in! I’ll walk you through how to make this cheesy masterpiece step by step, with a few personal tips sprinkled in to make sure it comes out perfect every single time.

Why You’ll Love This Recipe

This baked mac and cheese is:

• Rich, creamy, and ultra cheesy

• Loaded with five cheeses for bold flavor

• Easy enough for a weeknight, but impressive enough for guests

• Crispy and golden on top, gooey and velvety underneath

• Totally customizable with your favorite cheeses or toppings

Whether you’re feeding picky kids or serious cheese lovers, this recipe checks all the boxes.

Ingredients You’ll Need

Before we start cooking, let’s talk ingredients. Freshly shredded cheese is a must here—it melts smoother and gives you that luscious texture that bagged cheese just can’t touch.

Here’s what you’ll need:

• 1 lb elbow macaroni

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• ½ cup Gruyère cheese, shredded

• ½ cup Fontina cheese, shredded

• ½ cup Parmesan cheese, grated

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• ½ cup panko breadcrumbs (optional)

• 1 tbsp butter (for topping, optional)

Tip: Want to mix it up? Swap in smoked Gouda, Monterey Jack, or even a hint of blue cheese for something a little more bold.

STEP 1: Cook the Pasta

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 it too soft since it’ll finish cooking in the oven. Drain and set it aside while you whip up that dreamy cheese sauce.

STEP 2: Make the Roux

This is where the magic begins. In a large saucepan, melt 2 tablespoons of butter over medium heat. Once it’s melted and foamy, whisk in the flour and stir constantly for about 1-2 minutes. It should get lightly golden and start smelling a little nutty—don’t let it brown too much!

The roux is what gives the sauce its body, helping it cling to every noodle like a warm hug.

STEP 3: Add Milk and Cream

Slowly whisk in the milk and heavy cream, stirring constantly. This step takes a little patience—you want the mixture to thicken gently without clumps. Keep stirring over medium heat for about 4-5 minutes, until it’s smooth and thick enough to coat the back of a spoon.

Tip: If you want an even silkier sauce, you can strain it before adding the cheese, but honestly, I never bother—it’s smooth enough as-is if you whisk it well.

STEP 4: Stir in the Cheeses

Now for the fun part. Reduce the heat to low and stir in all five cheeses—sharp cheddar, mozzarella, Gruyère, Fontina, and Parmesan. Just be sure to reserve a little bit of cheddar and mozzarella for topping.

Stir gently until everything melts into one dreamy, rich cheese sauce. Add the garlic powder, onion powder, and season with salt and pepper to taste.

At this point, I have to admit—I’ve definitely “tested” a spoonful or two straight from the pot. It’s just too good not to.

Now that we’ve got that ultra-creamy, flavor-packed cheese sauce ready and the pasta cooked to perfection, it’s time to bring it all together. This is the part where your kitchen starts to smell amazing, and if you’ve got family around, don’t be surprised if they start hovering near the oven asking when it’ll be ready.

Baking this dish adds that irresistible golden top and just the right bit of crunch to contrast all the cheesy, melty goodness underneath. Let’s get right into the final steps.

STEP 5: Combine Pasta and Cheese Sauce

Take your drained macaroni and add it directly into the pot with the cheese sauce. Stir everything together gently until all those noodles are fully coated. You want every bite to be loaded with that creamy, cheesy magic.

Tip: If your sauce feels a little too thick, you can loosen it with a splash of warm milk before mixing in the pasta. But don’t worry too much—it will continue to melt and smooth out in the oven.

STEP 6: Transfer to Baking Dish

Pour the mac and cheese mixture into a greased 9×13-inch baking dish. Use a spatula to spread it out evenly. This is where it starts to look like the comfort food dreams are made of.

Then, grab that little bit of reserved cheddar and mozzarella and sprinkle it evenly over the top. These cheeses will melt beautifully and create a gooey, golden topping that pulls everything together.

STEP 7: Add Breadcrumb Topping (Optional) and Bake

If you’re like me and love a bit of texture contrast, don’t skip the breadcrumb topping. Just melt 1 tablespoon of butter and toss it with ½ cup of panko breadcrumbs until evenly coated. Sprinkle that over the top of your macaroni and cheese.

Pop the dish into a 375°F (190°C) preheated oven and bake for 20–25 minutes, or until the top is golden and bubbly. If you want a slightly crispier topping, switch to the broiler for the last 2-3 minutes—but keep a close eye on it so it doesn’t burn.

Extra Tips for the Best Baked Mac and Cheese

• Use freshly shredded cheese. Pre-shredded cheese often has anti-caking agents that can affect the melt. For the creamiest sauce, shred your own.

• Mix up your cheese combos. If you’re feeling adventurous, try adding a little smoked Gouda, pepper jack, or Havarti. Just keep the overall ratio about the same.

• Make it ahead. You can assemble the entire dish a day in advance, cover it tightly, and refrigerate it. Just increase the baking time by about 10-15 minutes to ensure it’s heated through.

• Add-ins are welcome. Crumbled bacon, sautéed mushrooms, or a few handfuls of baby spinach wilted into the cheese sauce? All excellent options.

• Don’t overbake. The cheese sauce can dry out if left in the oven too long. You’re looking for bubbling edges and a lightly golden top—don’t wait until it’s fully browned all over.

How to Serve It

Once it’s baked, let the mac and cheese rest for 5–10 minutes before digging in. This gives the sauce a chance to settle and makes it easier to slice or scoop without falling apart.

This dish is rich and hearty, so it’s perfect served alongside something fresh and green—like a crisp salad or roasted veggies. Or go all-in with a holiday spread featuring glazed ham, green beans, and warm dinner rolls. Either way, it’s a show-stopper that’ll have everyone going back for seconds.