Five-Cheese Baked Mac and Cheese

Name: Five-Cheese Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz Gruyère cheese; 8 oz smoked Gouda cheese; 8 oz sharp cheddar cheese; 8 oz medium cheddar cheese; 8 oz Colby Jack cheese; 6 tbsp butter; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 2 cups whole milk; 2 cups heavy whipping cream; 4 oz cream cheese; 1 tbsp smoked paprika; salt, to taste; black pepper, to taste; 1 lb pasta, cooked al dente

This five-cheese baked mac and cheese combines Gruyère, smoked Gouda, sharp cheddar, medium cheddar, and Colby Jack in a velvety cream sauce, then baked until golden and bubbly for the ultimate comfort dish.

🌍American 🏷️Mac and cheese 🏷️Baked mac and cheese 🏷️Pasta 🏷️Cheese Cheesy

🏷️

🏷️Comfort food

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TikTok

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

8 oz Gruyère cheese
8 oz smoked Gouda cheese
8 oz sharp cheddar cheese
8 oz medium cheddar cheese
8 oz Colby Jack cheese
6 tbsp butter
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups whole milk
2 cups heavy whipping cream
4 oz cream cheese
1 tbsp smoked paprika
salt, to taste
black pepper, to taste
1 lb pasta, cooked al dente

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Instructions

1
Shred all the cheeses and mix them together in a large bowl. Set aside about 1-2 cups of the shredded cheese blend for the topping.
2
In a large pan over medium-low to medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
3
Sprinkle the flour over the melted butter and whisk quickly to form a smooth paste (a roux). Cook for about 1 minute.
4
Once the roux is bubbling, gradually whisk in the whole milk and heavy whipping cream until smooth. Add the cream cheese and stir until it has completely melted into the sauce.
5
Reduce the heat to low and slowly add the shredded cheese blend in handfuls, stirring continuously until each addition is melted and the sauce is smooth.
6
Season the cheese sauce with smoked paprika, salt, and pepper. Add the cooked pasta to the sauce and stir to combine thoroughly.
7
Transfer the mac and cheese to a baking dish. Sprinkle the reserved shredded cheese evenly over the top.
8
Place the dish under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.

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Tips & Notes

Pro tips

Shred cheese from blocks rather than using pre-shredded; the anti-caking agents prevent a silky sauce.
Keep the heat at medium when melting cheese into the cream sauce to avoid curdling—add cheese off heat if needed.
Undercook the pasta by 1–2 minutes before mixing with sauce; it continues softening in the oven.
Let the baked mac and cheese rest 5 minutes after removing from the oven so the sauce sets slightly and is easier to serve.

Substitutions

Smoked Gouda → regular Gouda or smoked cheddar (less smoke intensity)
Heavy whipping cream → evaporated milk or half-and-half (less rich, thinner sauce)
All-purpose flour → cornstarch (use 2½ tbsp; may set slightly firmer)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered in a 350°F oven until warmed through, or microwave in portions with a splash of milk to restore creaminess.