Creamy 5 Cheese Baked Mac & Cheese

Ingredients

• 1 lb corkscrew pasta
• 4 tbsp unsalted butter
• 4 tbsp flour
• 5 garlic (minced)
• 2 cup half & half
• 2 cup heavy cream
• 4 oz cream cheese (softened)
• 2 tbsp sour cream
• 0.5 lb smoked Gouda (shredded)
• 0.5 lb Colby jack (shredded)
• 0.5 lb mozzarella (shredded)
• 0.5 lb sharp cheddar (shredded)
• 0.5 lb cream havarti (shredded)
• 2 tsp chicken bouillon
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp smoked paprika
• 1 tsp mustard powder
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Bring a large pot of salted water to a boil. Add the corkscrew pasta and cook until slightly under al dente (about 2 minutes less than the package directions), as it will continue to cook in the oven. Drain and set aside.

3. 3

   In a large saucepan or Dutch oven over medium heat, melt the 4 tablespoons of unsalted butter.

4. 4

   Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.

5. 5

   Whisk in the 4 tablespoons of flour to create a roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.

6. 6

   Slowly pour in the half & half and heavy cream while whisking continuously to prevent lumps.

7. 7

   Add the chicken bouillon, garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper. Stir to combine.

8. 8

   Add the softened cream cheese and sour cream to the sauce. Whisk until the cream cheese is fully melted and the sauce is smooth.

9. 9

   Reduce the heat to low. Gradually stir in about half of the shredded smoked Gouda, Colby jack, mozzarella, sharp cheddar, and cream havarti. Stir until the cheese is completely melted and the sauce is thick and creamy.

10. 10

    Add the cooked pasta to the cheese sauce and fold gently until every noodle is thoroughly coated.

11. 11

    Transfer half of the macaroni mixture into a greased baking dish. Sprinkle with half of the remaining shredded cheese blend.

12. 12

    Top with the remaining macaroni mixture and finish with the rest of the shredded cheese blend.

13. 13

    Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.

14. 14

    Remove from the oven and allow the Mac & Cheese to set for at least 25-30 minutes before serving. This allows the sauce to thicken for a stiffer, more cohesive texture.

Notes

Allowing the dish to rest for 25-30 minutes after baking is crucial for the texture; otherwise, the sauce may appear too loose. For the best results, shred the cheese yourself from blocks rather than using pre-shredded bags to ensure a smoother melt.

Nutrition per serving

• main
• side dish
• baked
• mac and cheese
• holiday
• thanksgiving
• comfort food
• vegetarian