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Five Cheese Baked Macaroni and Cheese

It's creamy, it's gooey, it's probably way too cheesy. It's perfect.
Course Side Dish
Cuisine American
Keyword breadcrumb topping, creamy, evaporated milk
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 791kcal

Ingredients

  • 8 ounces elbow macaroni if you like it less saucy, use 12 ounces
  • 6 tablespoons butter divided
  • 12 ounces evaporated milk 1 can
  • 1 ½ cups milk 2% or greater fat content
  • 1 bay leaf
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 1 tablespoon dry mustard
  • 10 ounces sharp cheddar cheese shredded, divided
  • 6 ounces Monterrey Jack Cheese shredded, divided
  • 3 ounces American Cheese white or orange, shredded or cut into small pieces
  • 1 ounce blue cheese crumbled
  • cup parmesan cheese freshly grated
  • ¾ cups panko bread crumbs

Instructions

  • Preheat oven to 375 degrees Fahrenheit
  • Cook the pasta per the box direction for "al dente", usually about 7 minutes. Drain and set aside.
  • Combine the two milks and bay leaf in a large sauce pan and heat just until hot, not boiling.
  • In a large saucepan, melt 3 tablespoons of the butter and sprinkle in the flour. Allow to cook for one minute, then stir to make a paste.
  • Remove the bay leaf and add the hot milk to the flour and butter paste all at once and whisk until no lumps remain.
  • Continue to cook over medium heat, stirring constantly until thickend- about 4-6 minutes longer. Remove from the heat.
  • Stir 6 ounces of the sharp cheddar, 3 ounces of the monterrey jack, and all of the american and blue cheese into the milk sauce. Stir until the cheese is fully melted and smooth.
  • Toss the remaining cheddar and jack cheese together in a small bowl.
  • Grease an 8x8 baking dish and pour ½ of the cooked macaroni into the pan.
  • Top with ½ of the reserved cheese mixture, then the remaining pasta.
  • Pour all of the cheese sauce over the pasta, using a spoon to sumberge the pasta if needed.
  • Top with the remaining cheese mixture and the parmesan cheese.
  • Melt the remaining 3 tablespoons of butter and toss with the panko bread crumbs.
  • Sprinkle the breadcrumbs evenly over the top of the casserole and place in the oven uncovered.
  • Bake for 25-35 minutes or until the sauce is bubbling up from the sides of the dish and the breadcrumbs are golden brown.

Nutrition

Serving: 1serving | Calories: 791kcal | Carbohydrates: 47g | Protein: 37g | Fat: 51g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1275mg | Potassium: 476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1573IU | Vitamin C: 1mg | Calcium: 1037mg | Iron: 2mg