Rich Five Cheese Mac with Cheddar Gouda (Print version)

Creamy baked five cheese mac with sharp cheddar, smoky gouda, mozzarella, parmesan, and cream cheese.

# Ingredients:

For the pasta

01 - 1 lb (450 g) elbow macaroni
02 - 1 tablespoon kosher salt, for the pasta water

For the cheese sauce

03 - 4 tablespoons (56 g) unsalted butter, plus more for the dish
04 - 1/4 cup (30 g) all-purpose flour
05 - 3 cups (720 ml) whole milk, warmed
06 - 1 cup (240 ml) half-and-half, warmed
07 - 4 oz (115 g) cream cheese, softened and cubed
08 - 2 cups (225 g) sharp cheddar cheese, freshly shredded
09 - 1 1/2 cups (170 g) gouda cheese, freshly shredded
10 - 1 cup (115 g) low-moisture mozzarella, freshly shredded
11 - 3/4 cup (65 g) parmesan cheese, finely grated
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon mustard powder
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon kosher salt, plus more to taste

For the top

16 - 1/2 cup (55 g) sharp cheddar cheese, freshly shredded
17 - 1/4 cup (25 g) parmesan cheese, finely grated
18 - 1/4 teaspoon smoked paprika, optional

# Instructions:

01 - Set the oven to 350°F. Butter a 9x13-inch baking dish and place it near the stove.
02 - Boil the macaroni in salted water for about 1 minute less than the package calls for. Drain well and set aside.
03 - Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
04 - Slowly whisk in the warm milk and half-and-half. Cook for 4-6 minutes, whisking often, until the sauce lightly coats the back of a spoon.
05 - Turn off the heat. Stir in the cream cheese, cheddar, gouda, mozzarella, parmesan, garlic powder, mustard powder, pepper, and salt by handfuls until smooth.
06 - Fold the drained macaroni into the cheese sauce until every piece is coated. Taste and adjust salt if needed.
07 - Spread the mac in the prepared dish. Top with cheddar, parmesan, and smoked paprika if using. Bake for 25-30 minutes until bubbling at the edges and lightly golden on top.
08 - Let the mac rest for 10 minutes before scooping so the sauce settles and stays creamy.

# Good to know:

01 - Best served warm after a 10 minute rest.
02 - Use freshly grated cheese for the smoothest sauce.
03 - Leftovers keep refrigerated for 3-4 days.

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