Yummy 5 Cheese Crack & Cheese (Print version)

A creamy baked five-cheese mac and cheese with bacon, ranch seasoning, and a buttery crisp topping.

# Ingredients:

For the pasta and bacon

01 - 1 lb (450 g) cavatappi pasta
02 - 10 oz (285 g) bacon, chopped
03 - 1 tablespoon kosher salt, for pasta water

For the five-cheese sauce

04 - 4 tablespoons (56 g) unsalted butter
05 - 1/4 cup (30 g) all-purpose flour
06 - 2 cups (480 ml) whole milk
07 - 1 cup (240 ml) evaporated milk
08 - 4 oz (115 g) cream cheese, cubed
09 - 2 cups (225 g) freshly shredded sharp cheddar cheese
10 - 1 cup (115 g) freshly shredded Monterey Jack cheese
11 - 1 cup (115 g) freshly shredded mozzarella cheese
12 - 1/2 cup (50 g) finely grated Parmesan cheese
13 - 1 tablespoon ranch seasoning
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon smoked paprika

For the topping

17 - 1 cup (55 g) panko breadcrumbs
18 - 2 tablespoons (28 g) unsalted butter, melted
19 - 1/4 cup (25 g) grated Parmesan cheese
20 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Preheat the oven to 375°F. Butter a 9x13-inch baking dish.
02 - Boil the cavatappi in salted water until 1 minute shy of al dente. Drain well and set aside.
03 - Cook the chopped bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels and reserve 1 cup for mixing, keeping the rest for the topping.
04 - Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
05 - Slowly whisk in the whole milk and evaporated milk. Cook for 3-5 minutes, whisking often, until thick enough to coat a spoon.
06 - Reduce heat to low. Stir in cream cheese, cheddar, Monterey Jack, mozzarella, 1/2 cup Parmesan, ranch seasoning, garlic powder, black pepper, and smoked paprika until smooth.
07 - Fold the drained pasta and 1 cup bacon into the cheese sauce. Spread in the prepared baking dish. Mix panko, melted butter, 1/4 cup Parmesan, and remaining bacon, then scatter over the top.
08 - Bake for 18-22 minutes, until bubbly around the edges and golden on top. Rest for 10 minutes, then sprinkle with parsley if using.

# Good to know:

01 - Serve hot, after a 10-minute rest, for the creamiest texture.
02 - Use freshly shredded cheese for the smoothest sauce.
03 - Leftovers keep refrigerated for 3-4 days.

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