Description
5-Cheese Crack & Cheese is a creamy, indulgent mac and cheese recipe featuring a perfect blend of five cheeses for rich, gooey meltiness, topped with a crunchy, buttery panko crust. This ultimate comfort food is easy to make, family-friendly, and delivers a perfect balance of savory flavors and textures, ideal as a hearty side or cozy main dish.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheeses
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz cream cheese, softened
Sauce Base
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups milk
Topping
- 1 1/2 cups panko breadcrumbs
- 3 tbsp melted butter
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Seasonings
- Salt, to taste
- Black pepper, to taste
- Additional paprika and garlic powder as desired for seasoning
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking until bubbly but not browned. Gradually whisk in milk, stirring constantly to prevent lumps, and cook until thickened. Remove from heat, stir in cream cheese until smooth, then add shredded cheddar, mozzarella, Monterey Jack, and parmesan cheeses gradually, stirring until melted and creamy.
- Combine Pasta and Sauce: Pour the cheese sauce over the drained macaroni and gently but thoroughly mix to coat all the pasta evenly with the cheese sauce.
- Prepare the Crunchy Topping: In a small bowl, mix panko breadcrumbs with melted butter, paprika, and garlic powder for added flavor.
- Bake Until Golden: Transfer the mac and cheese into a greased baking dish, evenly spread the panko breadcrumb mixture on top, and bake at 350°F (175°C) for about 20 minutes or until the topping is golden brown and crispy.
Notes
- Use fresh, freshly grated cheese for better melting and richer flavor.
- Cook pasta al dente since it will cook further in the oven.
- Cook the roux gently and add milk gradually to achieve a smooth sauce.
- Mix multiple cheeses to balance sharpness and creaminess.
- Evenly distribute the panko topping for consistent crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in freezer-safe containers for up to 2 months; thaw overnight before reheating.
- Reheat gently at 325°F (160°C) or microwave in short bursts to preserve texture.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: mac and cheese, 5-cheese, comfort food, baked pasta, cheesy casserole, family-friendly, creamy mac and cheese