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    Home » Recipes

    14th November 2022 Dinner

    Home » Recipes

    The ultimate 5 cheese Mac and Cheese

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    The ultimate 5 cheese Mac and 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. Perfect for a comforting dinner, a BBQ or party side dish.

    Mac and Cheese in a rectangle dish

    The ultimate 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!

    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.

    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

    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.

    Mozarella 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, 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

    This is to make a roux for the cheese cause.

    Milk and Cream

    I recommend using whole milk and double or heavy cream. You can use any plant based milk here.

    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

    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.

    Eggs

    This helps to thicken the sauce and creates an emulsion that means you get a smooth, creamy sauce. This can be skipped if you prefer.

    HOW TO MAKE MAC AND CHEESE

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

    Boil the pasta in stock for 2 minutes less then the packet suggests. Then drain.

    Pasta in pot

    Macaroni and stock in pot

    Set aside and add some Butter on top. This helps to prevent the pasta from sticking and drying out.

    Pasta srained with a couple of tablespoons of butter on top

    Make the cheese sauce by combining Butter and Flour.

    Butter melting in pot

    Flour added to butter in pot

    Melted butter and flour in pot

    Stir in Milk and Cream.

    Sauce being whisked on stove

    Thickened sauce on stove

    Cook the sauce until it’s nice and thick whisking continuously.

    Add in 1/2 of all the shredded cheeses but add all the Cream Cheese and Gruryve.

    Cream cheese added to bechemel in pot

    Grated cheese added to sauce in pot

    Taste, then add Salt and Pepper. Only add Salt if needed.

    Stir in Paprika, Numeg, Garlic, Onion Powder, Mustard.

    Mustars, Paprika, Onion powder, Garlic added to sauce

    Whisk in Eggs.

    Eggs added to pot

    Add Pasta to Cheese Sauce and mix through throughly.

    Add to 9 x 13 backing dish. Top with remaining Cheese.

    Cheese added to top of Macaroni in baking dish

    Bake for 35 minutes at 180 C/Gas Mark 4 and get your forks ready!

    Cooked Mac and Cheese in dish

    Mac and cheese with 1 spoon being taken out. Showing cheesy pull

    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.

    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.

    Variations

    Stovetop

    If you prefer not to bake this mac and cheese, you can make it on the stovetop. Omit the Eggs and just mix the cheese sauce in with the pasta. Simmer on low for 2 minutes.

    Panko Topping

    You can add 2/3 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 and Pastes

    Add extra seasoning such as dried herbs like basil, chives, oregano, rosemary, sage, thyme, etc.

    You can also add seasonings like Cajun seasonings, Za’atar, Harissa, Pesto or any other sauce or paste that goes well with Pasta.

    MAKING 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.

    The recipe does lose some of the creaminess when made ahead.

    I would suggest that you increase the amount of sauce slightly  (3/4 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.

    More Recipes

    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

    Roast Chicken and Potatoes

    Buttermilk Roast Chicken

    More Mac and Cheese Recipes:

    Best baked Mac and Cheese

    Chick fil a Mac and Cheese

    Creamy Mac and Cheese

    Mac and Cheese with Chicken

    Creamy dreamy Mac and Cheese

    More Sides:

    The BEST Crunchy Beef Roast potatoes

    The BEST Cauliflower Cheese

    Jewelled Rice or Pilaf

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou!

    Mac and Cheese in a rectangle dish
    5 from 2 votes
    Print

    The ultimate 5 cheese Mac and Cheese

    The ultimate 5 cheese Mac and 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. Perfect for a comforting dinner, a BBQ or party side dish.

    Course Dinner, Lunch, Sides
    Cuisine American, Southern
    Keyword 5 cheese mac and cheese, Baked mac and cheese, Chick Fil A Mac and Cheese, Creamy Mac and Cheese, Easy Chick Fil A Mac and Cheese, Southern Mac and Cheese
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 10
    Calories 841 kcal
    Author Safira

    Ingredients

    Macaroni (Boiling)

    • 500 g Macaroni
    • 6 cups Chicken Stock
    • 3 tbsp Butter

    Cheese Sauce

    • 115 g Butter
    • 65 g Plain Flour
    • 375 g Milk
    • 240 g Double Cream Heavy Cream
    • 225 g Mature Cheddar Cheese
    • 225 g Red Leicester Cheese
    • 225 g Mozarella Cheese
    • 125 g Cream Cheese Full Fat
    • 225 g Gruyère Cheese
    • Salt and Pepper
    • ½ tsp Smoked Paprika
    • ¼ tsp Nutmeg
    • 1 ½ tsp Garlic Granules
    • 1 tsp Onion Powder
    • 1 tsp English Mustard or Dijon or Mustard Powder
    • 2 Eggs

    Instructions

    Macaroni (Boiling)

    1. Boil the pasta in stock for 2 minutes less then the packet suggests. Then drain.

    2. Set aside and add Butter on top. This helps to prevent the pasta from sticking and drying out.

    Cheese Sauce

    1. 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. 

    2. 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.

    3. Add in 1/2 the Cheddar, Red Leicester and Mozarella. Stir in all the Cream Cheese and all the Gruryve.

    4. Taste, then add Salt and Pepper. (Only add Salt if needed).

    5. Stir in Paprika, Numeg, Garlic, Onion Powder, Mustard.

    6. Whisk in Eggs.

    Assembly

    1. Add Pasta to Cheese Sauce and mix through throughly.

    2. Tip into a 9 x 13 inch oven tin or casserole dish.

    3. Top with remaining Cheese.

    4. Bake for 35 minutes at 180 C/Gas Mark 4 and get your forks ready!

    Recipe 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 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.

    Variations

    Stovetop

    If you prefer not to bake this mac and cheese, you can make it on the stovetop. Omit the Eggs and just mix the cheese sauce in with the pasta. Simmer on low for 2 minutes.

    Panko Topping

    You can add 2/3 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 and Pastes

    Add extra seasoning such as dried herbs like basil, chives, oregano, rosemary, sage, thyme, etc.

    You can also add seasonings like Cajun seasonings, Za’atar, Harissa, Pesto or any other sauce or paste that goes well with Pasta.

    MAKING 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.

    The recipe does lose some of the creaminess when made ahead.

    I would suggest that you increase the amount of sauce slightly  (3/4 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.

    Nutrition

    This recipe is extremely indulgent and the calculation is based on dividing by 10 as a side. It can be served to up to 15 people if you are serving it as a side with other sides.

    Nutrition Facts
    The ultimate 5 cheese Mac and Cheese
    Amount Per Serving
    Calories 841 Calories from Fat 477
    % Daily Value*
    Fat 53g82%
    Saturated Fat 31g194%
    Trans Fat 0.4g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 12g
    Cholesterol 185mg62%
    Sodium 1160mg50%
    Potassium 466mg13%
    Carbohydrates 53g18%
    Fiber 2g8%
    Sugar 7g8%
    Protein 38g76%
    Vitamin A 1576IU32%
    Vitamin C 0.5mg1%
    Calcium 783mg78%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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