5 Cheese Crack and Cheese
Ingredients (Serves 6-8)
1 pound (450 g) elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded gouda cheese
1 cup grated parmesan cheese
1 cup cream cheese, softened
½ cup milk (whole milk preferred for creaminess)
¼ cup unsalted butter
1 teaspoon garlic powder
Salt and pepper to taste
Optional: pinch of paprika or cayenne for a subtle kick
Optional topping: extra shredded cheese or panko breadcrumbs for a crispy top
Instructions
Preheat oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or lightly spray with nonstick cooking spray.
Cook macaroni:
Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside.
Make the cheese sauce:
In a large pot over medium heat, melt the butter. Add the cream cheese and milk, whisking continuously until the mixture becomes smooth and creamy.
Season the sauce:
Stir in the garlic powder, salt, and pepper (and optional paprika/cayenne). Taste and adjust seasoning as needed.
Combine pasta and sauce:
Add the drained macaroni to the pot and stir well so every piece is coated with the creamy mixture.
Add the cheeses:
Gradually stir in the cheddar, mozzarella, gouda, and parmesan until fully melted and gooey. Make sure the mixture is smooth and evenly cheesy.
Prepare for baking:
Spoon the cheesy macaroni into the prepared baking dish. Spread it evenly. Optional: sprinkle extra cheese or panko breadcrumbs on top for a golden, crispy finish.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the top is bubbling and lightly golden.
Serve:
Let it cool for a few minutes before serving. This dish is best enjoyed hot, gooey, and cheesy!
Pro tips:
For ultra-creamy macaroni, reserve ½ cup of pasta water when draining and stir it into the cheese sauce.
Mix in cooked bacon bits or caramelized onions for an extra flavor layer.
Leftovers can be reheated in the oven or microwave—add a splash of milk to keep it creamy.
