Description

The ultimate five cheese mac and cheese made with sharp cheddar, pepper jack, smoked gouda, mozzarella, and Velveeta for a rich, creamy, and perfectly balanced comfort food classic.

Ingredients

1 pound dried macaroni noodles

3 cups sharp cheddar cheese, freshly shredded

3 cups pepper jack cheese, freshly shredded

2 cups smoked gouda, freshly shredded

2 cups mozzarella cheese, freshly shredded

4 tablespoons butter

5 cups heavy cream

4 ounces Velveeta, cubed

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon ground mustard

Salt, for pasta water

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Instructions

Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil.
Cook the macaroni 1 minute less than al dente according to package directions. Drain without rinsing and set aside.
Shred all cheeses and divide them into two equal portions. Keep the Velveeta separate.
In a large heavy-bottomed pot over medium heat, melt the butter.
Whisk in the heavy cream and bring to a gentle simmer.
Reduce heat to low and add half of the shredded cheese mixture and the cubed Velveeta. Stir constantly until melted and smooth.
Stir in the garlic powder, onion powder, paprika, and ground mustard.
Add the drained pasta to the sauce and fold gently until fully coated.
Grease a 9×13-inch baking dish. Spread half of the pasta mixture into the dish and sprinkle with half of the remaining shredded cheese.
Add the remaining pasta mixture and top with the final portion of shredded cheese.
Bake uncovered for 35–40 minutes, until golden and bubbly.
Let rest for at least 15 minutes before serving to allow the sauce to thicken.

Notes

Shred cheese fresh for the smoothest melting texture.

Keep heat low when melting cheese to prevent a grainy sauce.

Undercook pasta slightly so it finishes cooking in the oven.

Broil for 1–2 minutes at the end for a crispier top.

Add a splash of milk or cream when reheating to restore creaminess.

Nutrition

Serving Size: 1 serving
Calories: 820
Sugar: 6 g
Sodium: 880 mg
Fat: 56 g
Saturated Fat: 34 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 175 mg