Five Cheese Macaroni (Print-Friendly Version)
# What You'll Need:
→ Sauce and Binding
01 -
Half a cup of unsalted butter, cut into pieces
02 -
One big egg, beaten lightly
03 -
1 3/4 cups of evaporated or whole milk
→ Cheese Selection
04 -
8 ounces smoked gruyere or regular, shredded, kept separate
05 -
16 ounces Velveeta or American cheese, shredded
06 -
8 ounces smoked gouda or plain, shredded, kept separate
07 -
8 ounces extra sharp cheddar, shredded, divided
08 -
8 ounces colby jack, shredded, kept separate
→ Seasonings
09 -
Half a teaspoon black pepper
10 -
One and a half teaspoons granulated onion
11 -
One tablespoon seasoned salt
12 -
One and a half teaspoons granulated garlic
13 -
Quarter teaspoon cayenne pepper if you want a kick
14 -
Three quarters teaspoon ground mustard
15 -
Half a teaspoon ground paprika
→ Pasta Base
16 -
One and a half tablespoons kosher salt for the pasta water
17 -
16 ounces large elbow macaroni
# Step-by-Step Directions:
01 -
Take off the foil and bake it without cover for another 25 to 30 minutes. It should bubble and get some light browning. Let it rest for 10 minutes before you dig in.
02 -
Use foil sprayed underneath so it doesn’t stick and cover the dish. Bake it for half an hour.
03 -
Put the cheesy macaroni spread into the prepared dish. Then sprinkle the reserved cheese mix nicely all over the top.
04 -
Add the shredded Velveeta, cheddar, gouda, gruyere, and colby jack that weren’t saved. Mix well so the noodles get coated even if the cheese isn’t fully melted.
05 -
Put the drained pasta back into the pot. Melt the butter on medium heat and stir in the macaroni. Pour the milk and seasoning mix over it and mix everything up good.
06 -
Whisk the beaten egg, evaporated milk, seasoned salt, granulated garlic, granulated onion, mustard, paprika, pepper, and optional cayenne together until smooth in a bowl. Set it aside.
07 -
Fill a big pot with 4 liters of water and get it boiling hard over high heat. Add the kosher salt for taste. Dump in the elbow macaroni and cook for 10 minutes till it’s just tender. Drain well.
08 -
Turn the oven on to 177°C (350°F). Lightly butter or spray the casserole dish (23 x 33 x 7.5 cm) to keep things from sticking.
09 -
Hold back half a cup of each shredded cheese except the Velveeta or American. Mix the held-back cheddar, gouda, gruyere, and colby jack in a bowl and set aside.
# Helpful Notes:
01 -
For best results, shred all your cheeses by hand right before using.
02 -
If you want, swap smoked gouda and gruyere with provolone or Swiss to change things up.
03 -
You can put the casserole together and cover it up to 2 days before baking.
04 -
Wrap it tight and freeze any leftovers before or after baking, then thaw in the fridge before warming up.
05 -
Use an extra can of evaporated milk if you want it creamier.
06 -
Penne, rotini, or fusilli noodles work great instead of elbow macaroni.