If you like rich, creamy, baked mac and cheese that makes everyone stop talking for a moment, you’re going to love this one. This five cheese mac and cheese recipe is pure comfort food. It’s packed with layers of cheddar, gruyere, fontina, mozzarella, and parmesan for the ultimate cheesy flavor. Every forkful is smooth, gooey, and golden around the edges, just the way mac and cheese should be.
This dish is literally perfect for holidays, Sunday dinners, or those nights when a single bowl of comfort sounds better than anything else on the menu. It’s hearty, it’s rich, and it makes enough to feed a crowd — or just one very hungryperson who swears they’ll “only have a little.”
You’ll love how easy this recipe is to make. There’s nothing fussy here, just simple ingredients and a few classic steps that come together in under an hour. Once it’s bubbling in the oven, your kitchen will smell like pure happiness.
Why You’ll Definitely Love This 5 Cheese Mac and Cheese
There’s nothing wrong with boxed mac and cheese, but once you try the real thing, it’s game over. This 5 cheese mac and cheese recipe takes everything you love about the classic version and turns it up a notch.
It’s ultra creamy. The sauce clings to every noodle in a silky, buttery coating.
It’s layered with flavor. Each cheese brings something special. Cheddar gives that sharp bite, gruyère adds nuttiness, mozzarella brings the melt, parmesan adds salt, and fontina ties it all together with smooth richness.
It bakes beautifully. The top gets slightly crisp and golden while the inside stays soft and creamy.
It’s crowd-friendly. Great for family dinners, parties, or a potluck where you need a guaranteed hit.
You can absolutely dress it up with crispy bacon, toss in a little garlic powder, or sprinkle breadcrumbs over the top for crunch. No matter how you customize it, this 5 cheese mac and cheese recipe stays the kind of comfort food you’ll come back to again and again.
The Best Cheeses for Mac and Cheese
One of the secrets to this 5 cheese mac and cheese recipe is balance. You want a mix of sharp, smooth, melty, and salty flavors that work together instead of competing. Each cheese in this lineup brings its own personality to the pan, and when they melt into the sauce, you get that perfect harmony of creaminess and flavor.
Cheddar
No mac and cheese is complete without cheddar. It’s the main cheese that gives the recipe its classic sharp taste. Use medium or sharp cheddar if you want more flavor. Try to shred it yourself instead of buying pre-shredded cheese, since the coating on bagged cheese keeps it from melting smoothly.
Gruyère
Gruyère adds a touch of elegance. It’s nutty, rich, and melts into a smooth, velvety texture that makes every bite taste just a little fancy. It’s the secret to getting that subtle, restaurant-quality flavor that stands out from everyday mac and cheese.
Mozzarella
This is where the stretch factor comes in. Mozzarella doesn’t have a strong flavor, but it gives the dish that iconic cheese pull when you scoop it out of the pan. It helps balance the sharper cheeses with creamy, melty goodness.
Parmesan
Parmesan adds the final salty, savory touch. Mix a little into the sauce and sprinkle some on top for a golden crust and rich flavor. Freshly grated Parmesan melts better and tastes much stronger than the powdered version.
Fontina
Fontina is the glue that ties it all together. It melts beautifully and brings a buttery, slightly earthy flavor that smooths out the sharper notes. It’s often overlooked, but in this 5 cheese mac and cheese recipe, Fontina makes all the difference in texture.
Ingredients You’ll Need
The best part about this 5 cheese mac and cheese recipe is how simple the ingredients are. You don’t need anything fancy, just good cheese, quality pasta, and a few pantry staples that bring everything together. Here’s what to grab before you start:
Elbow macaroni: Classic and holds sauce beautifully. You can also use cavatappi or shells if you want a fun twist.
Butter: The foundation of your roux. It adds flavor and richness to the sauce.
Flour: Helps thicken the cheese sauce so it clings to every noodle instead of pooling at the bottom.
Whole milk and heavy cream: The creamy base. Using both gives you that smooth, silky sauce that doesn’t feel too heavy.
Cheddar cheese: The bold and familiar flavor everyone loves.
Gruyère: Adds nutty depth and helps with that rich, gooey melt.
Fontina: Smooth and buttery, keeps the sauce cohesive.
Mozzarella: For the melt factor and that satisfying cheese stretch.
Parmesan: Finishes everything with a salty bite and crisp topping.
Salt and black pepper: Enhances all the cheesy flavors.
Smoked paprika (optional): Adds a little warmth and color.
Breadcrumbs (optional): If you love a crunchy topping, mix these with melted butter for the perfect golden crust.
Before you start cooking, shred your cheeses and divide them into two piles: one for the sauce and one for layering and topping. Freshly shredded cheese melts smoothly than pre-packaged versions, which makes a big difference in the final texture.
Step-by-Step Instructions
Homemade mac and cheese might sound intimidating, but this 5 cheese mac and cheese recipe is simple once you break it down. Follow these steps and you’ll get that perfect balance of creamy, gooey, and golden every time.
Step 1 – Preheat and Prep
Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with butter or cooking spray. Set it aside.
Grate all your cheeses before you start. Freshly shredded cheese melts better and gives the sauce a smooth, restaurant-quality texture. Separate the cheese into two groups: about two-thirds for the sauce and the rest for layering and topping.
Step 2 – Boil the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook it about one minute less than the package says for al dente. It will continue to cook in the oven. Drain and drizzle with a little olive oil or butter so it doesn’t clump together.
Step 3 – Make the Roux
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of flour. Keep whisking for about one minute until it turns slightly golden and smells toasty. This mixture will thicken your sauce.
Step 4 – Add the Milk and Cream
Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, whisking constantly to avoid lumps. Keep cooking and stirring until the sauce thickens and coats the back of your spoon, about 5 to 7 minutes.
Step 5 – Add the Cheeses
Reduce the heat to low and add your first round of cheese. Start with the cheddar and gruyère, then fold in fontina and mozzarella. Stir slowly until the sauce turns silky and glossy. Mix in the parmesan last for that final salty bite. Season with salt, black pepper, and a pinch of smoked paprika.
Step 6 – Combine with Pasta
Pour the cooked pasta into the sauce and stir gently until every piece is coated. This is the moment where the magic happens — the sauce should cling beautifully without looking too thick.
Step 7 – Layer and Top
Pour half of the mac and cheese mixture into your baking dish. Sprinkle half of the remaining cheese over the top, then pour in the rest of the pasta and finish with another layer of cheese. If you like a crispy topping, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter and sprinkle it evenly on top.
Step 8 – Bake to Perfection
Bake uncovered for 20 to 25 minutes, or until the top is bubbling and lightly golden. For a crunchier finish, broil it for 2 to 3 minutes at the end — just keep an eye on it so it doesn’t burn.
Step 9 – Cool and Serve
Remove from the oven and let it rest for about 5 minutes before serving. This helps the sauce thicken slightly so every scoop holds together.
Tips for the Creamiest Mac and Cheese
For the creamiest texture, shred your own cheese and add it slowly to the warm sauce so it melts evenly. Let the roux cook for about a minute before adding milk to remove the raw flour taste. Use both milk and cream for smoothness, and don’t overbake or the sauce will dry out. A splash of milk when reheating keeps it soft and silky.
Mac & Cheese FAQs
Can I use pre-shredded cheese?
You can, but it won’t melt as smoothly. Pre-shredded cheese is coated with starch to prevent clumping, which can make your sauce grainy. Freshly grated cheese always gives the best texture.
How do I keep my sauce from turning grainy?
Make sure the milk mixture isn’t too hot when you add the cheese. Add it slowly over low heat and stir constantly until melted and smooth.
Can I make this recipe ahead of time?
Yes, assemble it fully but don’t bake it. Cover and refrigerate for up to two days. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven.
Can I freeze mac and cheese?
You can. Let it cool completely, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge, then reheat in the oven with a little extra milk for moisture.
What’s the best way to reheat leftovers?
Add a splash of milk, cover loosely, and reheat in the oven or microwave until warm and creamy again. Stir halfway through to keep the sauce even.
5 Cheese Mac and Cheese
Rich, creamy baked macaroni layered with cheddar, gruyere, fontina, mozzarella, and parmesan. Finished with a golden top and the perfect silky sauce.
By Kevin NoyolaYield: 8 servingsPrep: Cook: Total:
Ingredients
1 lb elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar, shredded
1 cup gruyere, shredded
1 cup fontina, shredded
1 cup mozzarella, shredded
1/2 cup parmesan, grated
1 tsp kosher salt, or to taste
1/2 tsp black pepper
1/2 tsp smoked paprika, optional
Optional Topping
1 cup panko breadcrumbs
2 tbsp melted butter
Instructions
Preheat oven to 350°F and grease a 9x13 inch baking dish.
Bring a large pot of salted water to a boil. Cook pasta one minute less than package directions. Drain and toss with a little butter or oil.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute to form a roux.
Slowly whisk in milk and cream until smooth. Cook, stirring, until thick enough to coat a spoon.
Reduce heat to low. Add cheddar, gruyere, fontina, and mozzarella in small handfuls, stirring until melted and silky. Stir in parmesan. Season with salt, pepper, and paprika.
Combine pasta with sauce until evenly coated.
Layer half the pasta in the dish, sprinkle some cheese from your reserved pile, then add the rest of the pasta and top with remaining cheese. Mix panko with melted butter and sprinkle on top if using.
Bake 20 to 25 minutes until bubbling and lightly golden. Broil 1 to 2 minutes for extra color if desired. Rest 5 minutes before serving.
Tips for the Creamiest Result
Shred cheese fresh and add slowly to warm sauce. Let the roux cook for a minute. Use milk and cream for smoothness. Do not overbake. Add a splash of milk when reheating.
Mac & Cheese FAQs
Can I use pre-shredded cheese?
Yes, but the sauce may be less smooth. Freshly shredded cheese melts better.
How do I prevent grainy sauce?
Keep heat low when adding cheese and stir until just melted.
Make ahead?
Assemble without baking, cover, and refrigerate up to 2 days. Bake when ready.
Freeze and reheat?
Freeze up to 2 months. Thaw overnight. Reheat with a splash of milk.
Nutrition
Per serving, estimate
Calories
650 kcal
Protein
27 g
Carbs
58 g
Fat
34 g
Sodium
850 mg
Notes
Swap fontina for gouda or gruyere for swiss if needed. Keep the same overall amounts.
For a firmer slice, bake a little longer and broil briefly for extra crust.
Join our special newsletter and get notified when our new reviews, guides, and features release! We will also share our delicious recipes for you to try at home!
'>
<rect x='0' y='0' width='360' height='80' rx='18' ry='18' fill='url(%23g1)'/>
<!-- macaroni curls -->
<g fill='%23ffcf5a'>
<path d='M25 50 q20 -20 40 0 q-20 20 -40 0 z'/>
<path d='M75 35 q18 -18 36 0 q-18 18 -36 0 z'/>
<path d='M130 48 q22 -22 44 0 q-22 22 -44 0 z'/>
<path d='M185 32 q18 -18 36 0 q-18 18 -36 0 z'/>
<path d='M240 50 q20 -20 40 0 q-20 20 -40 0 z'/>
<path d='M295 38 q16 -16 32 0 q-16 16 -32 0 z'/>
</g>
<!-- sheen -->
<path d='M10 20 q170 -40 340 0 q-170 20 -340 0 z' fill='rgba(255,255,255,.35)'/>
</g>
</g>
<text x='300' y='520' text-anchor='middle' font-family='Arial, Helvetica, sans-serif' font-size='22' fill='%23737486'>
5 Cheese Mac and Cheese
</text>
</svg>)