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.
Servings: 16 servings
Equipment
- 1 Cheese Grater
- 1 Large Pot
- 1 Fine Mesh Strainer
- 1 Large Mixing Bowl
- 1 (9x13) Baking Dish
Ingredients
- kosher salt
- 1 pound cavatappi noodles
- 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 crushed
- ½ pound sharp white cheddar shredded
- ½ pound whole milk mozzarella shredded
- 1 pound gouda shredded
- 1 log goat cheese
- ½ cup 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 9x13 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