Description
A creamy, indulgent, and golden-topped classic that blends five cheeses into the ultimate comfort food dish. Perfect for family dinners, holidays, or whenever you crave something rich and satisfying.
Ingredients
Scale
- 1 lb elbow macaroni (or cavatappi)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 ½ cups sharp cheddar, shredded
- 1 cup Gruyère, shredded
- 1 cup mozzarella, shredded
- 1 cup Fontina, shredded
- ½ cup Parmesan, grated
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp nutmeg
- Salt & pepper, to taste
- 1 cup breadcrumbs or panko (for topping)
Instructions
- Cook pasta until al dente, then drain and set aside.
- In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes.
- Gradually whisk in milk and cream, stirring until smooth and thickened.
- Reduce heat, add cheeses (reserving Parmesan), and stir until melted.
- Season with garlic powder, paprika, nutmeg, salt, and pepper.
- Toss the pasta with the cheese sauce, then transfer it to a baking dish.
- Mix Parmesan with breadcrumbs and sprinkle over the top.
- Bake at 375°F (190°C) for 25–30 minutes until golden and bubbly.
- Let rest 5 minutes before serving.
Notes
- Use freshly grated cheese for the smoothest sauce.
- Add bacon, ham, or roasted veggies for variations.
- Make ahead by assembling, refrigerating overnight, then baking when ready.
- For a gluten-free option, use GF pasta, cornstarch for the roux, and GF breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 520kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg