If there is one dish that defines pure, unadulterated comfort, it is this one. This isn’t just macaroni and cheese; it is a 5 Cheese Mac & Cheese Bake masterpiece that elevates the humble noodle to something truly spectacular. We are moving way beyond the blue box today, friends.
Ultra-creamy 5 Cheese Mac & Cheese Bake perfect for holidays
Why settle for one cheese when you can have five? This recipe creates a symphony of textures: the cream cheese provides a velvety base, the mozzarella gives you that Instagram-worthy cheese pull, while the cheddar, gouda, and parmesan pack a punch of savory, complex flavor. It’s the side dish that steals the show at every holiday table.
Recipe Overview
Here is what you need to know before you start. This is a straightforward recipe, but the results are bakery-level quality.
- Cuisine: American / Southern
- Category: Side Dish / Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8
Do You Love This Recipe Too?
I first brought this dish to a “Friendsgiving” potluck a few years ago, and let me tell you—the turkey was completely forgotten. There is something about the way the gouda melts down with the sharp cheddar that creates a flavor profile people just can’t stop eating.
It’s rich, it’s indulgent, and it forms that perfect golden-brown crust on top that everyone fights over. Whether it’s for a Sunday dinner or a special occasion, this bake is guaranteed to make you the most popular cook in the room.
5 Cheese Mac & Cheese Bake Recipe
Make the ultimate 5 Cheese Mac & Cheese Bake with a creamy homemade sauce and a golden crust. Prep, bake, and enjoy—comfort food at its finest.
Author: Olyvia Thompson Prep: 15 min | Cook: 30 min | Total: 45 min Servings: 6–8
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Let’s Get Your Ingredients Ready
- 1 lb elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 cup shredded gouda
- 1 cup grated parmesan
- 1 cup cream cheese, softened
- ½ cup milk
- ¼ cup butter
- 1 tsp garlic powder
- Salt and pepper, to taste
Bringing This Recipe to Life (Step-by-Step)
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready when your pasta is.
- Boil the Pasta: Cook the elbow macaroni in a large pot of salted water according to package instructions until al dente. You want it to still have a little bite since it will cook more in the oven. Drain and set aside.
- Make the Sauce Base: In a large pot (you can use the same one you boiled pasta in to save dishes) over medium heat, melt the butter. Add the softened cream cheese and milk. Whisk vigorously until the mixture becomes smooth, uniform, and creamy.
- Season It: Add the garlic powder, salt, and pepper. Stir in the cooked macaroni and toss until every noodle is thoroughly coated in the white base sauce.
- Add All the Cheese: This is the fun part! Mix in the cheddar, mozzarella, gouda, and parmesan. Stir constantly until the cheeses are fully melted and the sauce is rich, thick, and gooey.
- Bake to Perfection: Pour the cheesy pasta mixture into a greased baking dish (9×13 works well) or a foil tray. Spread it out evenly. Bake uncovered for 25–30 minutes, or until the top is golden brown and bubbling.
- Serve & Enjoy: Let it cool for about 5–10 minutes (this helps the sauce set slightly), then scoop out a hot portion. Get ready for that cheese pull!
Notes
For the smoothest sauce, grate your own cheese from a block rather than buying pre-shredded bags!
5 Cheese Mac & Cheese Bake
Let’s Get Your Ingredients Ready
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade 5 Cheese Mac & Cheese Bake!
Nutrition Information
Nutrition Information
Calories: ~630 kcal per serving
Did You Make This?
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The magic is in the Gouda. It adds a subtle smokiness and creaminess that you just don’t get with standard cheddar mac.
My Shopping List for This Recipe
I love shopping for this recipe because it’s basically just a trip to the dairy aisle!
The key here is variety. You need Sharp Cheddar for flavor, Mozzarella for the stretch, and Cream Cheese to ensure the sauce never breaks or gets grainy. If you can’t find Gouda, Gruyère is a fantastic opulent substitute.
Let’s Get Your Ingredients Ready
Let’s assemble our dairy dream team. Having your cheeses shredded before you start cooking the pasta is a pro tip that saves you stress!
- 1 lb elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 cup shredded gouda
- 1 cup grated parmesan
- 1 cup (8 oz) cream cheese, softened
- ½ cup milk (whole milk is best)
- ¼ cup butter
- 1 tsp garlic powder
- Salt and pepper, to taste
Bringing This Recipe to Life (Step-by-Step)
This process uses a “melt and bake” method that is easier than making a traditional flour-based roux, but just as creamy.
- Boil: Get that pasta water boiling! Cook until al dente.
- Base: Melt butter, cream cheese, and milk together. This creates a tangy, creamy foundation that prevents the other cheeses from clumping.
- Mix: Toss the pasta in the base, then fold in your four shredded cheeses. It will look messy and glorious.
- Bake: Transfer to your dish. The oven time is mostly to marry the flavors and get that irresistible golden crust on top.
- Rest: Letting it sit for a few minutes after baking ensures the sauce clings to the noodles rather than pooling at the bottom of the dish.
Fun Variations to Try Next Time
Mac and cheese is a blank canvas. Here is how you can paint your own masterpiece:
Add Crunch: Top the dish with panko breadcrumbs mixed with a little melted butter before baking for a crunchy texture contrast.
Make it Smoky: Add cooked, crumbled bacon bits into the mixture before baking. Bacon and Gouda are best friends.
Spice it Up: Dice up some jalapeños or add a dash of cayenne pepper to the cheese sauce for a Southwestern kick.
How to Store, Freeze, and Reheat
This is a heavy dish, so leftovers are common (unless you have hungry teenagers!).
Store: Keep in an airtight container in the fridge for 3–4 days.
Reheat: Mac and cheese tends to dry out in the fridge. To reheat, add a splash of milk to the pasta before microwaving or warming on the stove to bring the creaminess back to life.
Freeze: You can freeze the baked dish for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
NUTRITION INFORMATION
- Calories: ~630 kcal per serving
A Quick Q&A on This Recipe
Here are a few tips to ensure your mac and cheese is the best on the block.
Can I use pre-shredded cheese?
I strongly recommend shredding your own. Pre-shredded cheese is coated in potato starch to prevent clumping in the bag, which can make your sauce grainy or prevent it from melting smoothly.
Can I make this ahead of time?
Yes! You can assemble the dish up to the point of baking, cover it, and refrigerate it. When you’re ready to eat, just pop it in the oven (you may need to add 10–15 minutes to the cooking time if baking from cold).
What if I don’t have elbow macaroni?
Any short pasta shape works! Cavatappi (corkscrews), shells, or penne are all excellent choices because they have ridges or pockets to hold onto that delicious cheese sauce.
There you have it! The 5 Cheese Mac & Cheese Bake that will ruin you for all other mac and cheeses.
It is creamy, cheesy, and deeply satisfying. It’s the hug in a bowl we all need sometimes.
I’d love to know what cheeses you used! Did you swap the Gouda for something else? Let me know in the comments below!
