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5 from 1 vote

5 Cheese Baked Mac & Cheese

Course: Side Dish
Cuisine: American
Author: Catherine's Plates

Equipment

  • 9 x 13 baking dish

Ingredients

  • 4 cups chicken broth
  • 4 cups water
  • 16 oz elbow pasta (uncooked)
  • 2 TBS butter
  • 1/4 - 1/2 cup shredded muenster cheese
  • 1/4-1/2 cup shredded colby cheese
  • 1/4-1/2 cup shredded monterey jack cheese
  • 1/4-1/2 cup shredded american cheese
  • 1/4-1/2 cup shredded chedder cheese
  • extra 1 cup of shredded cheddar cheese, for the top
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 2 tsp black pepper
  • 1/4 tsp paprika
  • 1 cup heavy whipping cream or half and half
  • 1 (12oz) can evaporated milk

Instructions

  • In a large pot bring chicken broth and water to a boil. Add in elbow pasta and cook per package instructions for Al Dente. Drain and place back in pot.
  • Add 2 TBS butter to pasta and stir until butter has melted and coated the cooked pasta.
  • Stir in the 5 shredded cheeses. (Save the extra 1 cup of cheddar for the topping.)
    NOTE: The directions call for 1/4 - 1/2 cup of each cheese. It depends on how creamy and how cheesy you want this dish.
  • Stir in the heavy whipping cream and evaporated milk.
  • Mix in the seasonings.
  • Butter a 9 x 13 baking dish or you can go smaller size if you wish. Pour the mac & cheese mixture into baking dish.
  • Sprinkle the extra 1 cup of shredded cheddar cheese on top.
  • Bake in 350 degrees preheated oven for 30-35 minutes until cheese has melted and is golden brown.