5 Cheese Crack and Cheese

5-Cheese Crack and Cheese

(Ultra-Creamy, Extra Cheesy, and Completely Addictive)

This 5-Cheese Crack and Cheese isn’t just mac and cheese—it’s the kind of dish people beg you to bring to every gathering. With a silky cheese sauce made from five perfectly balanced cheeses, tender pasta, and a golden baked finish, every bite is creamy, rich, and comforting. The name comes from how irresistible it is—one bite and you’re hooked.

Perfect for family dinners, potlucks, holidays, or when you want next-level comfort food.

Why You’ll Love This Recipe

Five cheeses for bold, layered flavor
Ultra-creamy sauce that stays smooth
No grainy texture
Perfect baked finish without drying out
Crowd-pleasing comfort food

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Oven Temperature: 375°F (190°C)
Yield: 6–8 servings
Difficulty Level: Easy to Intermediate

Ingredients

Pasta

1 lb (450 g) elbow macaroni or cavatappi
Salted water, for boiling

Cheese Sauce Base

4 tablespoons unsalted butter
¼ cup all-purpose flour
3½ cups whole milk, warm
½ cup heavy cream

The 5 Cheeses (Freshly Shredded)

1½ cups sharp cheddar
1 cup mozzarella
1 cup Monterey Jack
½ cup Gruyère
½ cup cream cheese

Seasoning

1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon mustard powder (optional, but recommended)

Optional Topping

½ cup shredded cheddar or mozzarella
¼ cup buttered breadcrumbs

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package instructions (al dente).

Drain and set aside.

Step 2: Make the Roux

In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly golden.

This step removes the raw flour taste and builds a creamy base.

Step 3: Add Milk and Cream

Slowly whisk in warm milk and heavy cream. Continue whisking until smooth.

Cook for 4–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Step 4: Melt the Cheeses

Lower heat to medium-low. Add cream cheese first and stir until fully melted.

Gradually add cheddar, mozzarella, Monterey Jack, and Gruyère, stirring gently until the sauce is smooth and glossy.

Add salt, pepper, paprika, garlic powder, and mustard powder.

Step 5: Combine Pasta and Sauce

Add cooked pasta to the cheese sauce and fold gently until fully coated.

At this stage, the mac and cheese should look very creamy—it will thicken more in the oven.

Step 6: Bake

Preheat oven to 375°F (190°C).

Transfer mac and cheese to a greased baking dish. Top with extra cheese and breadcrumbs if using.

Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.

Let rest for 5–10 minutes before serving.

Tips for the Creamiest Mac and Cheese

Shred cheese yourself—pre-shredded cheese doesn’t melt as well
Keep heat low when melting cheese to prevent graininess
Undercook pasta slightly so it doesn’t get mushy
Whole milk and cream matter for richness
Let it rest before serving for perfect texture

Flavor Variations

Spicy: Add cayenne or diced jalapeños
Smoky: Use smoked cheddar or paprika
Meaty: Add cooked bacon or pulled chicken
Extra Crunch: Add crushed crackers on top

Storage and Reheating

Refrigerator: Up to 4 days, covered
Freezer: Up to 2 months (best before baking)
Reheating: Oven at 350°F (175°C) with a splash of milk

Serving Suggestions

Serve with green salad or roasted vegetables
Perfect side for barbecue or fried chicken
Great as a main dish with simple sides

Final Thoughts

This 5-Cheese Crack and Cheese delivers everything great mac and cheese should be—creamy, rich, cheesy, and impossible to stop eating. The combination of five cheeses creates depth without overpowering the dish, making it a guaranteed favorite wherever it’s served.