I love how outrageously creamy this mac and cheese is. The sauce clings to every bite of macaroni, loaded with cheesy depth and that familiar comfort I crave. Baking it gives the top a gorgeous golden crust while the inside stays velvety and rich. Whether I’m feeding a hungry crowd or treating myself to a night of indulgence, this dish delivers every time. And the best part? It’s completely vegetarian-friendly and ready in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ 1 pound elbow macaroni → 2 cups sharp cheddar cheese, shredded → 1 cup mozzarella cheese, shredded → 1 cup gouda cheese, shredded → 1 cup Parmesan cheese, freshly grated → 1 cup cream cheese, softened → ½ cup whole milk → ¼ cup unsalted butter → 1 teaspoon garlic powder → Salt and black pepper to taste
Directions
I start by preheating the oven to 350°F and greasing a large baking dish. Then I cook the elbow macaroni until just al dente—it finishes cooking in the oven, so I want it slightly firm. I drain it well and set it aside.
In a large pot over medium heat, I melt the butter fully, then add the cream cheese and milk. I whisk constantly until it’s smooth and lump-free—this creamy mixture becomes the flavorful base of the whole dish.
I stir in the garlic powder, salt, and pepper, then taste and adjust the seasoning as needed. This is where the flavor really starts to develop.
I fold in the cooked macaroni, stirring until every noodle is coated in that luscious sauce.
Then comes the magic: I add the cheddar, mozzarella, gouda, and Parmesan. I stir gently until everything melts into an incredibly rich, cheesy sauce.
I spoon the mac and cheese into the greased baking dish and spread it out evenly. Then it goes into the oven, uncovered, to bake for 25–30 minutes. I pull it out when the top is golden and bubbling.
I let it cool for a few minutes before serving—it’s piping hot straight out of the oven. Then I dig into generous, gooey portions of pure comfort.
Sometimes I like to switch things up depending on what I have on hand. I’ve swapped in Havarti, fontina, or gruyere with great results. For a heartier version, I’ve tossed in cooked bacon, shredded rotisserie chicken, or even some jalapeños for a spicy kick. This recipe is super flexible—just follow your cravings.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk and warm it in a 300°F oven until it’s creamy and hot again. The microwave works too—just stir halfway through and don’t skip the milk to keep it from drying out.
FAQs
What are the best cheeses to use for creamy mac and cheese?
I stick with a mix of sharp cheddar, mozzarella, gouda, Parmesan, and cream cheese for the perfect blend of sharpness, meltability, and creaminess. But feel free to experiment based on your taste.
Can I make this recipe ahead of time?
Yes, I often assemble the entire dish, cover it, and refrigerate it up to 24 hours before baking. When ready, I just pop it in the oven as usual—might need an extra 5–10 minutes if it’s cold from the fridge.
How do I keep mac and cheese from drying out when baking?
I make sure not to overbake it and always use enough sauce to fully coat the pasta. Covering with foil for part of the baking time can help, but I usually bake it uncovered to get that golden top.
Can I use gluten-free pasta?
Absolutely. I’ve used gluten-free elbow macaroni, and it works well—just be sure not to overcook it during the boiling step since it tends to be more delicate.
What’s the best way to reheat leftovers?
I add a splash of milk and either microwave it in short intervals, stirring in between, or reheat it in the oven at 300°F until it’s warm and creamy again.
Conclusion
This Five Cheese Mac and Cheese is everything I want in comfort food—creamy, cheesy, golden-topped, and deeply satisfying. Whether I serve it as a side or let it shine as the main event, it never fails to impress. I love how easy it is to adapt, make ahead, and enjoy again the next day. Once I tasted that melty, cheesy perfection, I knew this one was a keeper.
