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 - Mature Cheddar, Red Leicester, Mozarella, Cream Cheese and Gruyère.
This is a baked 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.
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 Rotisserie Chicken.
Macaroni and Cheese Ingredients
Here is what you need for the most divine Mac and Cheese recipe ever:
Pasta
Macaroni is a tubular pasta that is very small and cooks very quickly. You can use Elbow Macaroni or any variety ou like.
The shape of pasta is important because cooking times will very between pasta shapes/sizes. Macaroni usually cooks in 7 - 8 minutes.
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
In this recipe, we boil the pasta in stock. This means there is flavour injected into the pasta from the very beginning.
The pasta absorbs the flavours from the stock and leaches out starch.
Red Leicester and Mature cheddar cheese
You can use many different types of Cheese in this recipe. I don't like using a super strong mature cheddar becaue it completely overpowers the dish. These are both strong sharp Cheddars that provide loads of flavour and are idea for making homemade mac and cheese.
Make sure you buy it in blocks and grate it by hand for maximum melting.
You can also add a little Montery Jack.
Mozzarella Cheese
A really great melting Cheese that adds stretch and comfort in Mac and Cheese.
Cream Cheese
This adds a lovely creaminess which is needed with all that cheese.
Gruyère Cheese
Or you can use Parmesan Cheese, Grana Padana. It adds a light nutty, salty flavour to the Mac. It combines perfectly with the sharpness of Cheddar and the creaminess of Mozarella and Cream Cheese.
Aged cheese also adds umami flavour to this dish.
Butter
This helps to make a roux which is made to thicken the cheese sauce.
Flour
Plain/All Purpose Flour - This is to make a roux for the cheese cause.
Milk/Cream
I recommend using whole milk. You can use any plant based milk here and use some Cream in place of the Milk too if you like.
Salt and Pepper
Different brands of cheese can vary in terms of saltiness, so I recommend giving the pasta a final 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.
Nutmeg
Adds a mild nuttiness and sweetness.
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 2 minutes less the the package directions or till al dente then the packet suggests. Then drain.
Set aside and add a couple of tablespoons of Butter on top. This helps to prevent the pasta from sticking and drying out.
Make the cheese sauce by combining Butter and Flour in a large pot over medium heat.
Stir in Milk.
Cook the sauce until it’s nice and thick whisking continuously.
Turn the heat right down and add in ½ of all the shredded cheeses. Stir in all the Cream Cheese and Gruryve.
Taste, then add Salt and Pepper.
Note - Only add Salt if needed.
Stir in Paprika, Numeg, Garlic, Onion Powder, Mustard.
Add Pasta to Cheese mixture and mix through throughly.
Add to 9 x 13 backing dish. Top with remaining Cheese.
Bake for 35 minutes at 180 C/Gas Mark 4 and get your forks ready!
Top tips The ultimate 5 cheese Mac and Cheese
Here are a few of my best tips:
For an extra crunchy top
Place under the grill for 3 - 5 minutes.
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 2 minutes less then the pack suggests. (4 - 5 minutes). 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.
Don’t worry too much about getting the exact cheeses listed. Just use your favourites!
Other options are Gouda, Swiss, Monterey Jack, Colby.
Seasoning
Taste the cheese sauce before adding Salt. 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
Stovetop
If you prefer not to bake this mac and cheese, you can make it on the stovetop and just not place it under the grill. Add the additional cheese for the topping in if you like or you can skip it.
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.
Grill
After baking you can pop it under the grill for 2 - 3 minutes for a gorgeous cheesy crust.
Cheese
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 Gouda, Swiss, Hawarti, Montery Jack.
Protein
You can add cooked meats such as Sausage, Chicken, Beef to the Mac and Cheese. You can also add Prawns.
Veg
Add veggies such as Asparagus,Peppers, Broccoli, Brussels sprouts, Kale, Mushrooms, Red Onions, Spring Onion, Spinach, Sweet Potatoes, Tomatoes, Courgettes.
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
- Make as directed but do not bake. Allow to cool.
- Cover with cling film or foil and place in the fridge 1 - 2 days ahead.
- Take out of the fridge 30 minutes before baking.
- Bake as recipe suggests.
Note - The recipe does lose some of the creaminess when made ahead. I would suggest that you increase the amount of sauce slightly (¾ cup butter, flour and 2 cups milk) if you need to make this recipe ahead of time.
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
Microwave
From frozen – heat in the 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.
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.
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.
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:
Best baked Mac and Cheese
Creamy Mac and Cheese
Mac and Cheese with Chicken
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.
The ultimate 5 cheese Mac and Cheese with Cream Cheese
Ingredients
Macaroni (Boiling)
- 500 g Macaroni
- 6 cups Chicken Stock
- 3 tablespoon Butter
Cheese Sauce
- 115 g Butter
- 65 g Plain Flour
- 800 g Milk
- 225 g Mature Cheddar Cheese
- 225 g Red Leicester Cheese
- 225 g Mozarella Cheese
- 200 g Cream Cheese Full Fat
- 225 g Gruyère Cheese You can use some Parmesan or Grana Padana instead. I sometimes use 150g Gruyere and make up the rest with Grana Padana
- Salt and Pepper
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Nutmeg
- 1 ½ teaspoon Garlic Granules
- 1 teaspoon Onion Powder
- 1 teaspoon English Mustard or Dijon or Mustard Powder (Optional)
Instructions
Macaroni (Boiling)
- Boil the pasta in stock for 2 minutes less then the packet suggests. Then drain.
- Set aside and add Butter on top. This helps to prevent the pasta from sticking and drying out.
Cheese Sauce
- Make the cheese sauce by adding Butter to a large pot.(Large enough to add all the pasta later). 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. Do the same with the Cream. Your béchamel sauce is ready when it is thickened and resembles a custard.
- Add in ½ the Cheddar, Red Leicester and Mozarella. Stir in all the Cream Cheese and all the Gruryve.
- Taste, then add Salt and Pepper. (Only add Salt if needed).
- Stir in Paprika, Numeg, Garlic, Onion Powder, Mustard.
Assembly
- Add Pasta to Cheese Sauce and mix through throughly.
- Tip into a 9 x 13 inch oven tin or casserole dish.
- Top with remaining Cheese.
- Bake for 35 minutes at 180 C/Gas Mark 4 and get your forks ready!
Notes
Top tips The ultimate 5 cheese Mac and Cheese
Here are a few of my best tips: For an extra crunchy top Place under the grill for 3 - 5 minutes. 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 is being baked so you want to cook the pasta for 2 minutes less then the pack suggests. (4 - 5 minutes).This means the pasta won’ be overcooked at the end. Cheese Always grate the cheese by hand. Store-bought shredded cheeses are coated with flour that stops it from clumping together which affects how it melts. Don’t worry too much about getting the exact cheeses listed. Just use your favourites! Other options are Gouda, Swiss, Monterey Jack, Colby. Seasoning Taste the cheese sauce before adding Salt. 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.
Leave a Reply