Five Cheese Mac & Cheese
That’s right… I said it—Five. Cheese. Mac. &. Cheese. When we were invited to a Halloween party recently, I jumped at the chance to bring something warm, cozy, and comforting to the table. After being on vacation for a week—out of the kitchen, but constantly dreaming up new things to cook—I was itching to get my hands back on the stove. Honestly, it’s hard for me to be in a kitchen and not cook something!
Now let’s talk comfort food. I have one child (who shall remain nameless but is 10 years old) who loves boxed mac and cheese—you know the kind. I know I’m not alone here! I keep holding out hope that one day, when he’s off living in a college dorm, he’ll think fondly of the homemade meals I made him and realize what he was missing. Update, he is now 19 and away at college and he definitely misses my home cooked meals! So, this recipe was a bit of a challenge for me: find the perfect combo of cheeses that’s flavorful, and just a little more wholesome.
And here it is. My Five Cheese Mac & Cheese hits all the notes—ultra creamy, deeply cheesy, and topped with a golden, buttery panko crust that gives every bite that perfect crunch. It’s familiar and kid-friendly, but with enough depth to make grown-ups go back for seconds (or thirds). This is not just your average mac and cheese. Each cheese brings something unique to the dish—whether it’s the melty texture, sharp tang, or that subtle nutty note—working together to create a rich, comforting harmony.
This recipe is ideal for potlucks, parties, or just a chilly evening at home. It’s easy to prep ahead, the ingredients are simple to find, and let’s face it—everyone needs a solid mac and cheese recipe in their back pocket. Keep an eye on the blog for more variations to try; this dish is endlessly adaptable and always a crowd-pleaser!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 mins.
Course
Entree, Side
Cuisine
Asmerican
Servings
8-12 servings
Ingredients
3 Tablespoons Butter
3 Tablespoons Flour
2 cups Heavy Cream
1 cup Whole Milk
1/2 Tablespoon Dry Mustard
1/2 Tbsp. Kosher Salt
1 teaspoon pepper
2 cups Sharp Cheddar grated fresh
2 cup Muenster Cheese grated fresh
1 cup Emmentaler Swiss grated fresh
3 oz. Mascarpone Cheese
1 lb. Elbow Pasta or any kind you like
2 cups Pasta Water Reserved
2 Tablespoons Butter
1/2 cup Panko Bread Crumbs
1 Garlic Clove minced
1/2 cup Grated Parmesan
1 Tablespoon Chopped Fresh Parsley
Instructions
Heat oven to 425 F. Bring large pot of salted water to a boil.
In a large saute pan, add 3 Tablespoons butter and melt. Add 3 Tablespoons flour and cook for about 5 minutes until light golden in color, this is the roux.
Add cream and milk slowly into flour mixture, whisk as you add it so that you don't get any lumps. Add dry mustard, salt and pepper and stir to combine. Remove from heat for 1-2 minutes.
Boil pasta for 5 minutes (package instructions), drain, reserving about 2 cups of pasta water to loosen sauce as it sits, if needed.
Slowly add cheeses to the slightly cooled béchamel sauce and stir until completely smooth.
In another small pan, heat over medium low, add butter, panko bread crumbs, minced garlic and chopped parsley to lightly toast. Set aside.
Add cooked pasta to the cheese sauce and combine completely. Taste for seasoning, you may need to add more salt and pepper at this point. Pour into a baking dish, top with panko crumb mixture. Place in the oven for about 5 minutes just to toast the top. Serve!
Notes
I realize it's more work to grate each cheese by hand (or food processor), but I promise it's worth it. Some of the packaged shredded cheeses sold in the store are actually padded with fillers.