Five Cheese Macaroni (Print-Friendly Version)

# What You'll Need:

→ Pasta Base

01 - 454 grams (16 ounces) big elbow macaroni
02 - Kosher salt for boiling pasta water, about 1 1/2 tablespoons (23 grams), or less if you like

→ Sauce and Binding

03 - 113 grams (1/2 cup) unsalted butter, cut in slices
04 - 1 large egg, beaten
05 - 354 milliliters (1 3/4 cups) evaporated or whole milk

→ Seasonings

06 - 14 grams (1 tablespoon) seasoned salt
07 - 1 1/2 teaspoons garlic granules
08 - 1 1/2 teaspoons onion granules
09 - 3/4 teaspoon ground mustard
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon paprika
12 - 1/4 teaspoon optional cayenne pepper

→ Cheese Selection

13 - 453 grams (16 ounces) Velveeta or American cheese, grated
14 - 227 grams (8 ounces) sharp cheddar, shredded and divided
15 - 227 grams (8 ounces) colby jack, grated and divided
16 - 227 grams (8 ounces) smoked or plain gouda, shredded and divided
17 - 227 grams (8 ounces) smoked or regular gruyere, shredded and divided

# Step-by-Step Directions:

01 - Put aside half a cup of each shredded type (except Velveeta/American). Mix up the reserved cheddar, colby jack, gouda, and gruyere in a bowl. Keep this for topping later.
02 - Set oven to 350°F (177°C). Grease a 23x33x7.5 cm casserole with a bit of butter or cooking spray. Make sure it’s fully coated.
03 - Fill a big stockpot with 4 liters of water and get it rolling fast on high. Throw in salt, then stir in the macaroni and let it go for 10 minutes till just right. Drain everything well.
04 - In a bowl, beat the egg with the milk. Add all the spices—seasoned salt, garlic and onion powder, mustard, paprika, pepper, and cayenne. Stir until smooth. Set it aside for now.
05 - Dump the drained noodles back in the pot, drop in the butter, melt it on medium and stir in the pasta. After that, pour in your spice and milk blend. Give it a good mixing so it’s all coated.
06 - Toss the big piles of Velveeta, cheddar, gouda, gruyere, and colby jack into the mix. Stir it well. It won’t all melt, and that’s okay.
07 - Spoon the cheesy macaroni into your greased casserole. Sprinkle all the reserved cheese over the top so it’s covered evenly.
08 - Lay a piece of foil over the casserole, shiny side in. Spray oil on the inside of the foil or butter it lightly so cheese won’t stick. Bake for 30 minutes in the hot oven.
09 - Pull off the foil, then bake for another 25 to 30 minutes, uncovered, till it’s golden brown and bubbling. Let it stand for 10 minutes so it’s easier to serve.

# Helpful Notes:

01 - It’s best to grate all cheese fresh, right before you use it.
02 - If you want, try swapping in provolone or Swiss instead of the gouda or gruyere.
03 - Put together the whole thing and keep covered in the fridge up to two days if you want to bake it later.
04 - Freeze baked or unbaked by wrapping tightly in foil; store baked for 2 months, unbaked for 6. Thaw overnight in the fridge before reheating.
05 - Want it creamier? Just add another can of evaporated milk.
06 - Switch out elbow macaroni for penne, rotini, or fusilli if you’re feeling like something different.

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