Five Cheese Mac and Cheese (Print Version)

A rich baked Five Cheese Mac and Cheese with a smooth cheddar, Gruyere, fontina, Monterey Jack, and cream cheese sauce.

# Ingredients:

→ For the pasta

01 - 1 lb (450 g) elbow macaroni
02 - 1 tablespoon kosher salt, for pasta water

→ For the five cheese sauce

03 - 4 tablespoons (56 g) unsalted butter
04 - 1/4 cup (32 g) all-purpose flour
05 - 3 cups (720 ml) whole milk, warmed
06 - 1 cup (240 ml) heavy cream, warmed
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon fine salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 4 oz (115 g) cream cheese, cubed
13 - 2 cups (225 g) freshly grated sharp cheddar cheese
14 - 1 cup (115 g) freshly grated Monterey Jack cheese
15 - 1 cup (115 g) freshly grated Gruyere cheese
16 - 1 cup (115 g) freshly grated fontina cheese

→ For the topping

17 - 1 cup (55 g) panko breadcrumbs
18 - 2 tablespoons (28 g) unsalted butter, melted
19 - 1 tablespoon chopped fresh parsley, optional

# Instructions:

01 - Heat the oven to 350°F. Butter a 9 x 13-inch baking dish. Boil the macaroni in salted water until 1 minute shy of al dente, then drain well.
02 - Melt 4 tablespoons butter in a large heavy pot over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until smooth and pale.
03 - Slowly whisk in the warm milk and cream. Cook for 4-6 minutes, whisking often, until the sauce is smooth and thick enough to coat a spoon.
04 - Stir in Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Reduce the heat to low.
05 - Add the cream cheese and stir until smooth. Add cheddar, Monterey Jack, Gruyere, and fontina by handfuls, stirring until each addition melts before adding more.
06 - Remove the pot from the heat. Fold in the drained macaroni until every piece is coated, then spread the mixture evenly in the prepared baking dish.
07 - Stir panko with 2 tablespoons melted butter. Sprinkle it evenly over the macaroni.
08 - Bake for 20-25 minutes, until bubbling at the edges and golden on top. Rest for 5-10 minutes before serving. Sprinkle with parsley if using.

# Notes:

01 - Best served warm after a short rest so the sauce settles but stays creamy.
02 - For make-ahead prep, assemble without the topping and refrigerate up to 1 day.
03 - Reheat leftovers with a splash of milk to loosen the sauce.

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