⏤ The Recipe
Five Cheese Mac and Cheese.
Thisfive cheese mac and cheeserecipe is made completely from scratch with no boxes, shortcuts, or Velveeta cheese. Rich, creamy, and ultra cheesy, it’s a classic side dish full of sharp, savory flavor.
Prep
20m
Cook
45m
Total
1h
Serves
16
⏤ The Story
Thisfive cheese mac and cheeserecipe is made completely from scratch with no boxes, shortcuts, or Velveeta cheese. Rich, creamy, and ultra cheesy, it’s a classic side dish full of sharp, savory flavor.
The ultimate comfort food, mac and cheese, is one of the first dishes I learned how to make. Over the years, I’ve tweaked my recipe, comparing different pasta shapes and mixing and matching different cheeses. At this point, I’ve tried them all and can confidently say I’ve found the best possible combination.
Finished in the oven, it comes out lightly golden and crisp on the top with an ultra gooey center. Not only is it simple to make, but I guarantee that this cavatappi mac and cheese is unlike any other macaroni you’ll ever taste!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
- 1
Preheat the oven to broil, and place a rack four inches below the heating element.
- 2
Bring a large pot of water to a boil, and season generously with salt. Add the cavatappi, and cook according to the package instructions, stopping two minutes before al dente. Drain the pasta, and drizzle a bit of olive oil over the top. Toss to combine and coat the pasta with the oil, and set aside.
- 3
In the same pot over medium heat, add the heavy cream, milk, black pepper, mustard, thyme, paprika, and garlic cloves. Stir to combine and bring to a very gentle simmer. Simmer for 20-25 minutes, or until the flavors have married and the dairy is slightly reduced. Set a fine mesh strainer over a large mixing bowl. Pour the infused cream through the strainer and discard any solids. Bring the cream back up to a simmer.
- 4
While the cream is coming to a simmer, add the cheddar, mozzarella, and gouda to a medium mixing bowl. Toss well to combine.
- 5
Add half of the cheese mixture, as well as the goat cheese, to the cream mixture on the stove. Stir gently to melt the cheese. Once the cheese is melted, add the macaroni and stir to incorporate. Bring the mixture back to a simmer, then remove from the heat.
- 6
Add half of the mac and cheese mixture to a lightly greased 9×13 pan. Then, sprinkle the remaining half of the cheese over the top of the macaroni. Spread the final portion of macaroni over the top, and sprinkle the grated Parmesan cheese evenly over the macaroni.
- 7
Place the pan on a sheet tray. Transfer it to the oven, and broil for five to ten minutes, rotating it frequently to allow for even browning over the top. Once the top is deeply golden brown and bubbling, remove it from the oven, and allow it to cool for at least 15 minutes.
- 8
Serve immediately while warm.
⏤ Chef's Notes
You can swap in different cheeses – Gruyère, Havarti, Monterey Jack, whatever you want for different flavor profiles.Storage:–Store leftover five cheese macaroni and cheese covered or transferred to an airtight container in the refrigerator for up to three days.– Freeze unbaked cavatappi mac and cheese for up to two months or baked mac and cheese for up to six months. Cover the baking dish tightly with plastic wrap, followed by aluminum foil to keep it fresh.– Thaw in the fridge overnight. Then, reheat in the microwave or oven. Or, bring the dish to room temperature and broil as normal, adding a few minutes as needed.
⏤ Cook Next
