The ultimate 5 cheese Mac and Cheese with Cream Cheese

The ultimate 5 cheese Mac and Cheese with Cream Cheese - This ultra cheesy baked mac and cheese is creamy, delicious and loved by both children and adults alike. It uses a combination of 5 cheeses - Cheddar, Red Leicester (or Sharp Cheddar, American Cheddar or Colby Jack), Mozzarella Cheese, Cream Cheese and Gouda or Gruyère (or Montery Jack, Swiss Cheese or Emmental). This is an extra cheesy Mac and Cheese with a rich and creamy cheesy sauce. The ultimate comfort food, this recipe is great for a comforting dinner, a BBQ main dish  and it makes the perfect side dish. If you want to try a less cheesy Mac and Cheese, try this Four Cheese Mac and Cheese.

REALLY CHEESY 5 cheese Mac and Cheese

Here we are with yet another Mac and Cheese recipe and this time, it is for the cheesiest Mac and Cheese of all.

This is the most comforting dish ever and in my honest opinion, it is the best Mac and Cheese ever!  For more Mac and Cheese recipes, see my Best baked Mac and Cheese  or Easy Mac and Cheese with Chicken.

Macaroni and Cheese Ingredients

Note - I use Plain Cheddar or Mature Cheddar. I also use Gouda more often then Gryuere Cheese.

Here is what you need for the most divine Mac and Cheese recipe ever. Full ingredients and quantities can be found in the recipe card at the bottom of the page:

Pasta

Macaroni is a tubular pasta that is very small and cooks very quickly. You can use Elbow Macaroni or any variety you like. I love Spirali or Cavatappi Pasta.
 The shape of pasta is important because cooking times will very between pasta shapes/sizes.

Macaroni usually cooks in 7 - 8 minutes. 7 minutes if you are cooking it a day ahead and 8 minutes if you are cooking it on the day.

If you do use a different pasta shape, stick to one that cooks in a similar time. There are a variety of options out there.
If you do use a smaller or larger shape, you will need to adjust cooking times.

Chicken Stock (Optional)

In this recipe, we boil the pasta in water or stock. This means there is flavour injected into the pasta from the very beginning. You can use Beef, Vegetable or Lamb Stock too.
 The pasta absorbs the flavours from the stock and leaches out starch. This is abosolutely optional though!

Red Leicester and Mature Cheddar cheese

You can use many different types of Cheese in this recipe.

Red Leicester Cheese is a sharp Cheddar that is coloured with Annatto. It is similar to American Cheddar or Colby Jack.

I also use Cheddar Cheese. I use that or Mature Cheddar which is ripened for 6 - 9 months. Aged cheese adds umami flavour to this dish. I don't like using a super strong extra mature cheddar which has been ripened for longer, because it completely overpowers the dish.

Sharp Cheddar provides loads of flavour and is ideal for making homemade Mac and Cheese. Make sure you buy it in blocks and grate it by hand for maximum melting.

Mozzarella Cheese

A really great melting Cheese that adds stretch and comfort in Mac and Cheese. In this case, pre grated is fine. As you can see from the video, the stretch was not affected at all.

Cream Cheese

This adds a lovely creaminess which is needed with all that cheese!

Gouda or Gruyère Cheese

Gouda is a creamy yellow cheese from the Netherlands. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty. Either of these combine perfectly with the sharpness of Cheddar and the creaminess of Mozzarella and Cream Cheese.

Good substitutes are Montery Jack, Swiss cheese or Emmental cheese.

Butter

This is used to cook the Spices. It adds richness and flavour.

Flour

Plain/All Purpose Flour - This thickens the sauce.

Milk and Cream

I recommend using whole Milk and Double Cream (Heavy Cream). You can use any plant based milk here and use some Cream in place of the Milk too if you like. You can also use Evaporated Milk but it is too sweet for my liking.

Salt and Pepper

Different brands of cheese can vary in terms of saltiness, so I recommend giving the pasta a taste after mixing in the cheese to see if it needs extra salt. Do add a generous amount of black pepper though.

Smoked Paprika

This adds a mildly smoky flavour and goes really well with Mac and Cheese.

Black Pepper

Ground Coarse Black Pepper.

Garlic Granules/Garlic Powder

I like to add some of this to add an extra depth of flavor.

Onion Powder

Adds umami and a lovely flavour.

Mustard

A little mustard helps to bring out the flavour of the sharp cheese in this recipe. The flavour of mustard itself cannot be detected. You can use Dijon, Powdered or English Mustard here. This is an optonal add in.

How to make it

Mac and Cheese is pretty simple to make. Here is what you need to do to make it:

Boil the Pasta in stock or salted water for 7 minutes if cooking a day ahead or 8 minutes otherwise. Then drain. The one pictured below shows the Pasta in stock hence the colour!

Grate the Cheddar and take out 225g for the layering.
Grate the remaining Cheese and add to a large bowl along with the remaining Cheddar.

Make the cheese sauce by adding Butter to a large pot.

Add the flour, whisk it until the butter is absorbed into the flour and let it cook for 2 - 3 minutes until it is slightly golden brown. 

 

Turn down the heat to medium and add the milk a little bit at a time whisking continuously. Wait for the milk to absorb into the flour (keep whisking), add some more and repeat until you’ve used all the milk in the recipe. Turn the heat down a bit further then add the Cream bit by bit and whisk in slowly. Stir the sauce and whisk until it’s nice and thick. Your béchamel sauce is ready when it has thickened and resembles a custard.

Taste, then add Salt and Pepper. Stir in Paprika, Garlic, Onion Powder, Mustard.

Add the Cream Cheese and whisk in.

Turn the heat right down and add in the shredded cheese from the bowl.

Add Pasta to Cheese mixture and mix through throughly.

Tip half the Mac and Cheese into a 9 x 13 inch oven tin or casserole dish.

Add some grated Cheddar. Add remaining Mac and Cheese. Top with remaining Cheese. Bake for 20 minutes at 180 C/Gas Mark 4.
Pop under the grill/broiler and grill for 2 minutes.

Top tips for The ultimate 5 cheese Mac and Cheese

Here are a few of my best tips:

Pasta Shape and Cooking time

The pasta shape and size makes a big difference. Use a pasta shape that lists an 7 - 8 minute cooking time.

Don’t overcook the Pasta

The pasta will be placed back in the oven when the Mac and Cheese baked so you want to cook the pasta for 7-8 minutes max. If you are making it a day ahead, cook it for 7 minutes only.
 This means the pasta won’ be overcooked at the end.

Grate the Cheese by hand or in a food processor with grater attachment

Always grate the cheese by hand. Store-bought pre-shredded cheese is coated in anti-caking agent that stops it from clumping together which affects how it melts.

Type of Cheese

Don’t worry too much about getting the exact cheese listed!

Red Leicester Cheese - This is a sharp Cheddar that is coloured with Annatto. Sub with American Cheddar or Colby Jack.
Cheddar - You can use any Cheddar you like here.
Gouda or Gruyere - A good substitute is Montery Jack, Swiss cheese or Emmental cheese.

Seasoning

Taste as you go along and adjust the seasoning accordingly. Cheese can vary a lot in terms of how salty it is so I would give the sauce a taste before adding any more salt. 

Milk and Cream

If possible use at room temperature. It is ok if you forget to take it out beforehand. It just takes a shorter time to make the sauce with the room temperature liquids.

Variations

Add chopped Shallots or Onions

Braise Shallots or Onions in Butter before adding Flour to make a roux.

Add fried Crispy Onions

Add these on top and bake.

Add Jalapenos

Chopped pickled Jalapeños add a delicious flavour.

Make it on the Stovetop

If you prefer not to bake this mac and cheese, you can make it on the stovetop and just place it under the grill.

Add a Panko Topping

You can add ⅔ cup of Panko breadcrumbs with butter and add to the top of the Pasta before baking for a super crispy top.

Use a sub for Milk and Double/Heavy Cream

Use Evaporated Milk and Double Cream instead. I prefer it with normal Milk.

Use different Cheese

In the tips above, I have suggested substitutes for the Cheese above.
There is a lot of cheese in this recipe. You can absolutely cut that back as much as you like for a ‘lighter’ version.
Use a different blend of cheeses if you prefer. Try Swiss, Havarti, Montery Jack. You can also add a little Parmesan Cheese, Grana Padana. It adds a light nutty, salty flavour to the Mac.

Add some Protein

You can add cooked meats such as Sausage, Chicken, Beef to the Mac and Cheese. You can also add Prawns. Or make my Mac and Cheese with Nashville Chicken.

Add some Veg

Add veggies such as Asparagus,Peppers, Broccoli, Brussels sprouts, Kale, Mushrooms, Red Onions, Spring Onion, Spinach, Sweet Potatoes, Tomatoes, Courgettes.

Add Seasoning, Pastes, Sauces

Add extra seasoning such as dried herbs like basil, chives, oregano, rosemary, sage, thyme, etc. You can also add seasonings like Cajun seasonings, Cayenne Pepper, Za’atar, Harissa, Pesto or any other sauce or paste that goes well with Pasta.
Hot sauce works well!

How to make it ahead of time

To make this recipe one day ahead:

• Make as directed but cook the Macaroni for 1 minute less and do not bake. Allow to cool.
• Cover with cling film or foil and place in the fridge 1 day ahead.
• Take out of the fridge 30 minutes before baking.
• Bake as recipe suggests.

Storage

Fridge

Any leftovers can be kept covered tightly in the fridge for 4 days. 
To reheat, stir in a little bit of milk and microwave partially covered with cling film.  Stir often as it reheats.

Freezer

Let the Mac and Cheese recipe completely cool.
Add to a freezer-safe container, or ziplock bag and seal.Make sure to label them with the date!
It can be kept in the freezer for up to 3 months.

How to reheat Mac and cheese

How to Microwave

From frozen – Heat in a microwave-safe container for 3-4 minutes or in a large microwave safe dish for 3-4 minutes.
 If thawed - reheat for 1-2 minutes.

On the Stovetop - If completely frozen, heat over medium-low in a covered small pan for about 12 minutes. Do not over stir as this can cause it to become mushy. You can also thaw it overnight in the fridge and reheat on the stove for 5 minutes.

In the Oven - Alternatively, you can reheat it in the oven by covering the dish with foil and warming at 180 C/ 350 F/Gas Mark 4 until it has warmed through.

Sides to serve alongside Mac and Cheese

The BEST Crunchy Beef Roast potatoes

Spiced Roast Potimarron (Hokkaido) Pumpkin with Zhoug Dressing

Caramelised Brown Sugar Carrots

Mains to serve with Mac and Cheese

Roast Chicken and Butternut Squash Traybake
The MOST tender Leg of Lamb
Roast Chicken with Crunchy Roast Potatoes Traybake

More Mac and Cheese Recipes:

Four cheese Macaroni and Cheese

Macaroni and Cheese with Nashville Chicken

How to make Easy Indian Style Masala Macaroni 

did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. please leave a 5-star🌟 rating below. you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.