Five Cheese Mac and Cheese

Author: Brandy O'Neill - Nutmeg Nanny

This five-cheese mac and cheese is full of cheesy flavor. It's perfect served as a main course or a delicious side dish.

4.58 from 14 votes

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Prep Time 10

Cook Time 40

Total Time 50

Equipment

Ingredients

16 ounces elbow macaroni
1 cup shredded colby cheese
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican blend cheese
1 cup shredded Italian blend cheese
2 tablespoons butter cut into small cubes
3 tablespoons whole milk
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees F.
Bring a large pot of water to a boil over high heat.
When the water is boiling add in macaroni and cook until al dente.
Drain and set aside until needed.
In a medium-sized mixing bowl add all the cheese and stir to combine.
In a 9x13 dish add butter cubes evenly over the bottom.
Add in half the pasta and cover with half the shredded cheese.
Top with remaining pasta and remaining cheese.
Drizzle milk over the top of the mac and cheese and add to the oven.
Once the cheese has started to melt, about 10 minutes, open the oven and stir the mac and cheese together.
Bake for another 20 minutes until the top of the mac and cheese is lightly browned.

Notes

You can also add in a little Velvetta if you wish to give this dish a little more creaminess.
This is a VERY cheesy mac and cheese that is heavy on the cheese. It is not a creamy cheese sauce type of mac and cheese. It's more about pasta with melted cheese.

Nutrition

Course Side Dishes

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