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Five Cheese Baked Macaroni and Cheese

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An ultra-cheesy pasta casserole side dish made with five different types of cheese and a unique spice blend.

Ingredients

Scale
  • 1 pound large elbow macaroni
  • 1 cup extra sharp cheddar cheese
  • 1 cup American or Velveeta cheese
  • 1 cup smoked gouda cheese
  • 1 cup smoked gruyere cheese
  • 1 cup colby jack cheese
  • 1 can (12 oz) evaporated milk
  • 2 tablespoons unsalted butter
  • 1 egg
  • 1 teaspoon seasoned salt
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon granulated onion powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Whisk together the egg, evaporated milk, seasoned salt, garlic powder, onion powder, mustard, paprika, black pepper, and cayenne pepper.
  5. Add the egg mixture to the saucepan with the melted butter and stir until combined.
  6. Gradually add the cheddar, gouda, gruyere, and colby jack cheese to the saucepan, stirring until smooth.
  7. Add the cooked macaroni to the cheese sauce and stir until well coated.
  8. Transfer the macaroni mixture to a baking dish.
  9. Top with the remaining cheese (including American or Velveeta) and bake for about 25-30 minutes or until golden brown.
  10. Serve hot.

Notes

Using evaporated milk helps prevent the cheese sauce from curdling. For a unique twist, consider using evaporated goat’s milk instead of cow’s milk.

Nutrition

Find it online: https://www.rapidrecipes.blog/five-cheese-baked-mac-cheese/