Ultra-Creamy Five Cheese Macaroni Bake (Print version)

Tender elbow macaroni folded into a five-cheese sauce, then baked until bubbly, golden, and still creamy in the center.

# Ingredients:

For the pasta

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

For the five-cheese sauce

03 - 4 tablespoons (56 g) unsalted butter
04 - 1/4 cup (30 g) all-purpose flour
05 - 2 cups (480 ml) whole milk, warmed
06 - 1 cup (240 ml) evaporated milk
07 - 8 oz (225 g) cream cheese, softened and cubed
08 - 2 cups (225 g) freshly shredded sharp cheddar cheese
09 - 1 cup (115 g) freshly shredded gouda cheese
10 - 1 cup (115 g) freshly shredded mozzarella cheese
11 - 1/2 cup (50 g) finely grated parmesan cheese
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon dry mustard powder
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon kosher salt, plus more to taste
16 - 1/4 teaspoon black pepper

For the topping

17 - 1/2 cup (55 g) shredded sharp cheddar cheese
18 - 1/2 cup (55 g) shredded mozzarella cheese
19 - 1/2 cup (35 g) panko breadcrumbs
20 - 2 tablespoons (28 g) unsalted butter, melted

# Instructions:

01 - Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish and set it aside.
02 - Boil the macaroni in well-salted water until just al dente, about 1 minute less than the package directions. Drain well.
03 - Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the whole milk and evaporated milk until smooth and slightly thickened, 3-5 minutes.
04 - Lower the heat. Whisk in the cream cheese until smooth, then stir in cheddar, gouda, mozzarella, and parmesan by handfuls. Add garlic powder, dry mustard, smoked paprika, salt, and pepper.
05 - Fold the drained macaroni into the cheese sauce until fully coated. Taste and adjust salt only after the cheeses have melted.
06 - Spread the macaroni mixture into the prepared baking dish. Top with cheddar and mozzarella. Mix panko with melted butter and scatter it over the cheese if using a crunchy topping.
07 - Bake uncovered for 25-30 minutes, until the edges are bubbling and the top is golden. Let rest for 5 minutes before serving so the sauce settles slightly.

# Good to know:

01 - Freshly grated cheese gives the smoothest sauce.
02 - Let the bake rest for 5 minutes before scooping.
03 - For a softer top, skip the panko and use only shredded cheese.

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