This five cheese mac and cheese recipe 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!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Cavatappi – This is basically a longer version of elbow macaroni, but it also has ridges that allow the cheese to cling to the noodles.
- Cream and Milk – Creates a rich, velvety cheese sauce. Use whole milk for the best flavor.
- Spices – Salt, black pepper, dry mustard, and smoked paprika add lots of depth, subtle tang, and just a hint of spice.
- Thyme – The bright lemony and peppery notes add depth to the flavor and help balance some of the richness of the milk, cream, and cheese.
- Garlic – Use whole garlic cloves and smash them to release their flavor.
- Sharp White Cheddar Cheese – This adds sharpness and creates a classic mac and cheese flavor.
- Gouda Cheese – For creaminess and a mild, nutty taste.
- Goat Cheese – Adds a tangy, creamy note that elevates the dish.
- Whole Milk Mozzarella – This creates a beautiful cheese pull and contributes to the gooey texture.
- Parmesan Cheese – Grated over the top, this adds salty, umami richness and creates a lightly browned appearance.
How to Make Five Cheese Mac and Cheese
Before you begin, preheat the oven to broil and place a rack four inches below the heating element. This is usually the second rack from the top of your oven.
1. Prepare the Ingredients
2. Layer and Bake
Nick’s Tips for Success
- Salt the pasta water more than you think you need to. A general rule of thumb is to make it taste like the ocean. This infuses the pasta with flavor, preventing it from being bland once cooked.
- Avoid overcooking the pasta. It’s important to cook it just under al dente by about two minutes, because it will continue to cook in the oven. If it is cooked to or past al dente, the pasta will become chewy or mushy and is more likely to fall apart.
- Place a wooden spoon on top of your pot to prevent the water from boiling over. I find this works about half the time, but it’s always worth a try.
- Drain the pasta immediately to stop the cooking process and prevent it from becoming chewy.
- Grate cold cheese. I like to keep my cheese in the fridge until just before grating. This prevents it from crumbling and is especially helpful for softer cheeses like mozzarella.
- Grate the cheese into long strands to create a longer cheese pull. To do this, rotate the cheese block and grate the long side. This won’t impact the flavor, but it does make for a more impressive appearance.
- Use different types of cheese, opting for whatever you like best, such as Gruyère, Havarti, or Monterey Jack for different flavor profiles.
Five Cheese Mac and Cheese Recipe
This five cheese mac and cheese is rich, gooey, and made with cavatappi noodles to catch every bit of indulgent cheese sauce. Made on the stove and finished in the oven, it's the ultimate comfort food recipe for every occasion.
Equipment
- 1 Cheese Grater
- 1 Large Pot
- 1 Fine Mesh Strainer
- 1 Large Mixing Bowl
- 1 (9×13) Baking Dish
Ingredients
- kosher salt
- 1 pound (454 gram) cavatappi noodles
- 3 cup (720 gram) cream
- 2 cup (16 fluid ounce / 474 gram) milk
- ½ teaspoon (~3 gram) black pepper
- 1 teaspoon (~3 gram) dry mustard
- 1 large bunch thyme
- ¼ teaspoon (1 gram) smoked paprika
- 5 garlic clove, crushed
- ½ pound (227 gram) sharp white cheddar, shredded
- ½ pound (227 gram) whole milk mozzarella, shredded
- 1 pound (454 gram) gouda, shredded
- 1 (4 ounce) log goat cheese
- ½ cup (50 gram) grated Parmesan
Instructions
- Preheat the oven to broil, and place a rack four inches below the heating element.
- 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.kosher salt, 1 pound cavatappi noodles
- 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.3 cup cream, 2 cup milk, ½ teaspoon black pepper, 1 teaspoon dry mustard, 1 large bunch thyme, ¼ teaspoon smoked paprika, 5 garlic clove
- While the cream is coming to a simmer, add the cheddar, mozzarella, and gouda to a medium mixing bowl. Toss well to combine.½ pound sharp white cheddar, ½ pound whole milk mozzarella, 1 pound gouda
- 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.1 log goat cheese
- 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.½ cup grated Parmesan
- 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.
- Serve immediately while warm.
Video
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.
– 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.
Nutrition
Serving: 1serving, Calories: 511kcal, Carbohydrates: 26g, Protein: 22g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 118mg, Sodium: 520mg, Potassium: 223mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1231IU, Vitamin C: 1mg, Calcium: 484mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
How should I store leftover mac and cheese?
Store leftover five cheese macaroni and cheese covered or transferred to an airtight container in the refrigerator for up to three days.
Can I freeze five cheese mac and cheese?
Yes, you can 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.
How should I serve cavatappi mac and cheese?
Serve this mac and cheese as a side dish with holiday meals and weeknight dinners.
Just made it and whole family said it was the best mac & cheese… Super delicious! thanks so so much! Suggestion – on the printed versions it should have your name somewhere as the author. Thanks again!