Yummy Five Cheese Crack Mac and Cheese Loaded with Cheesy Goodness (Print version)

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

# 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
04 - 1/4 cup (30 g) all-purpose flour
05 - 2 cups (480 ml) whole milk
06 - 1 cup (240 ml) heavy cream
07 - 4 oz (115 g) cream cheese, softened and cubed
08 - 1 tablespoon ranch seasoning, plus more to taste
09 - 2 cups (225 g) sharp cheddar cheese, freshly shredded
10 - 1 cup (110 g) gouda cheese, freshly shredded
11 - 1 cup (110 g) low-moisture mozzarella cheese, freshly shredded
12 - 1/2 cup (45 g) parmesan cheese, finely grated
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon garlic powder

For the loaded topping

15 - 8 slices bacon, cooked crisp and chopped
16 - 1 cup (45 g) crushed butter crackers
17 - 2 tablespoons (28 g) unsalted butter, melted
18 - 1/2 cup (55 g) shredded cheddar or mozzarella for topping
19 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Heat the oven to 350 degrees F. Boil the macaroni in well-salted water for 1 minute less than the package directions. Drain well and set aside.
02 - Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until smooth and pale golden.
03 - Slowly whisk in the milk and heavy cream. Cook for 3-5 minutes, whisking often, until the sauce lightly coats a spoon.
04 - Reduce heat to low. Whisk in cream cheese and ranch seasoning until smooth. Remove the pot from the heat and stir in cheddar, gouda, mozzarella, parmesan, black pepper, and garlic powder until melted.
05 - Fold in the drained macaroni and about three-quarters of the chopped bacon. Stir gently until the pasta is fully coated in sauce.
06 - Spread the mac and cheese in a buttered 9x13-inch baking dish. Mix crushed crackers with melted butter, then sprinkle over the top with the remaining bacon and extra cheese. Bake for 18-20 minutes until bubbling at the edges.
07 - Let the dish rest for 5 minutes so the sauce settles. Sprinkle with parsley if using and serve hot.

# Good to know:

01 - Freshly shredded cheese gives the smoothest sauce.
02 - Bake just until bubbling to keep the center creamy.
03 - Rest for 5 minutes before serving for cleaner scoops.

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