5 Cheese Crack And Cheese
This 5 Cheese Crack and Cheese is the ultimate baked macaroni—ultra creamy, rich, and full of deep cheesy flavor with golden, bubbling edges and that irresistible stretchy pull. Perfect for weekend meals, cozy nights, or crowd-pleasing gatherings.
Ingredients
- 1 pound elbow macaroni
- 2 cups cheddar cheese shredded (preferably sharp, block-shredded)
- 1 cup mozzarella cheese shredded (use whole milk mozzarella for best melt)
- 1 cup gouda cheese shredded (smoked Gouda adds a beautiful nutty depth)
- 1 cup parmesan cheese grated (aged for punchy flavor)
- 1 cup cream cheese softened
- ½ cup whole milk
- 2 tablespoons butter
- ½ teaspoon garlic powder
- Salt and freshly cracked pepper to taste
Instructions
- Boil elbow macaroni in salted water until al dente, about 1 minute less than package instructions. Drain and set aside.
- Melt butter in a large pot over medium heat. Add softened cream cheese and whisk until smooth. Gradually whisk in milk until the mixture is silky.
- Add garlic powder, salt, and black pepper. Stir and taste, adjusting seasoning carefully.
- Add cooked pasta to the sauce and stir until evenly coated.
- Gradually mix in cheddar, mozzarella, Gouda, and Parmesan, stirring until fully melted and smooth.
- Butter a baking dish and spread the macaroni mixture evenly, pressing slightly to form crispy edges.
- Bake uncovered at 350°F (175°C) for 25–30 minutes until golden and bubbly. Broil for 1 minute for extra crispness.
- Let sit for 5 minutes before serving to help the cheese set and make clean servings.