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Quick Summary
In This Recipe
This 5 cheese mac and cheese is rich, creamy, and baked until the Colby Jack topping is brown and bubbly. The sauce gets its flavor and texture from mozzarella, mild cheddar, Havarti, Parmesan, and smoked...
Category: Comfort Food Classics, Favorites, Side Dishes | By: Matt Price, Mr. Make It Happen
This 5 cheese mac and cheese is rich, creamy, and baked until the Colby Jack topping is brown and bubbly. The sauce gets its flavor and texture from mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda, while the topping creates that golden finish everyone wants from baked mac and cheese.
It is the kind of comfort-food side dish that belongs at Sunday dinner, Thanksgiving, Christmas, or any table where you need a dependable crowd-pleaser. The key is building the sauce gently, adding the cheese over low heat, and saving the Colby Jack for the top instead of stirring it into the sauce.
Why You’ll Love This 5 Cheese Mac and Cheese
- Ultra-creamy sauce: Half-and-half, heavy cream, butter, and sour cream give the pasta a smooth, rich coating.
- Five cheeses with a purpose: Each sauce cheese contributes melt, flavor, or body, and Colby Jack finishes the casserole.
- Golden baked topping: The reserved Colby Jack melts into a beautifully browned top at 375°F.
- Holiday-ready: It pairs naturally with braised short ribs, seafood dressing, and collard greens.
The Cheese Blend
This recipe uses mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda in the cheese sauce. Colby Jack is reserved for the topping. That distinction matters: Havarti melts into the sauce for extra creaminess, while Colby Jack gives the finished dish its golden, cheesy top.
- Mozzarella: adds stretch and a mild, creamy melt.
- Mild cheddar: brings the familiar cheddar flavor people expect in mac and cheese.
- Havarti: melts smoothly into the sauce and helps keep it creamy.
- Parmesan: adds salty, savory depth.
- Smoked Gouda: contributes a subtle smoky flavor.
- Colby Jack: goes on top before baking for a bubbly, browned finish.
Ingredients You’ll Need
The complete measurements are in the recipe card below. For the pasta, use one pound of elbow macaroni. Boil it in a half-water, half-chicken-broth mixture for extra flavor, then drain it when it reaches al dente so it does not become too soft in the oven.
The sauce starts with butter and a small amount of all-purpose flour, followed by two cups of half-and-half and one cup of heavy cream. Sour cream adds tang, and sweetened condensed milk is optional if you want another layer of creaminess. Garlic powder, onion powder, salt, pepper, and optional Cajun seasoning round out the flavor.
How to Make 5 Cheese Mac and Cheese
1. Shred the cheeses
Measure the ingredients and shred the cheese before you begin. Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients that can affect the sauce.
2. Cook the macaroni
Bring the water and chicken broth to a boil, add the elbow macaroni, and cook according to the package directions until al dente. Drain the pasta and set it aside while you make the sauce.
3. Build the cream sauce
Melt the butter over medium heat, then whisk in the flour. Slowly pour in the half-and-half and heavy cream while whisking so the mixture stays smooth. Bring it to a gentle simmer and let it thicken for a few minutes.
4. Melt in the sauce cheeses
Reduce the heat to low. Add the mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda a little at a time, stirring until each addition melts before adding more. Keep the Colby Jack separate for the topping. If using the optional sweetened condensed milk, stir it in now, followed by the sour cream and seasonings.
5. Combine and bake
Fold the drained macaroni into the cheese sauce until every noodle is coated. Transfer it to a greased baking dish, spread the reserved Colby Jack evenly over the top, and bake at 375°F for 25–30 minutes, until brown and bubbly.
Tips for Smooth, Creamy Mac and Cheese
- Grate the cheese yourself. Freshly shredded cheese melts more evenly.
- Keep the heat low when adding cheese. High heat can cause a grainy or separated sauce.
- Add cheese gradually. Let each handful melt before adding the next.
- Cook the pasta only to al dente. It continues cooking in the oven.
- Reserve the Colby Jack. It is the topping cheese, not part of the five-cheese sauce blend.
- Watch the top near the end. Pull the dish once the cheese is melted, browned, and bubbling around the edges.
Frequently Asked Questions
What are the five cheeses in the sauce?
The sauce uses mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda. Colby Jack is reserved for the topping.
Why use Havarti in mac and cheese?
Havarti is a smooth-melting cheese that gives the sauce extra creaminess without overpowering the cheddar, Parmesan, or smoked Gouda.
What temperature should baked mac and cheese cook at?
Bake this recipe at 375°F for 25–30 minutes, until the Colby Jack topping is brown and bubbly.
Can I use pre-shredded cheese?
You can, but freshly grated cheese is the better choice for a smooth sauce. Pre-shredded cheese often contains anti-caking ingredients that keep it from melting as cleanly.
What should I serve with it?
Serve it with meatloaf for a comfort-food dinner, or build a holiday plate with seafood dressing and slow-simmered collard greens.
Make This 5 Cheese Mac and Cheese
Use the recipe card below for the exact quantities and step-by-step instructions. Remember the defining move: Havarti belongs in the creamy sauce, and Colby Jack belongs on top.
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Mac & Cheese
Equipment
Ingredients
For the Mac and Cheese:
- 1 lb elbow macaroni noodles
- 1-2 tablespoon sweet condensed milk optional, for extra creaminess
- 8 oz shredded mozzarella cheese
- 8 oz mild cheddar cheese
- 8 oz Colby jack for the topping
- 4 oz parmesan cheese
- 4 oz smoked gouda cheese
- 2 cups half and half
- 1 cup heavy cream
- 1-2 tablespoon all-purpose flour adjust based on desired thickness
- ½ stick butter
- 2 tablespoon sour cream
For Seasoning:
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning optional for a kick
For Boiling the Noodles:
- 4 qts water and chicken broth half and half
- 4-6 oz Havarti cheese for the cheese sauce
Instructions
- First things first, let’s get started by measuring out all of our ingredients and shredding the cheese.
- I prefer to shred my own cheese versus buying to pre-shredded because it tastes better and doesn’t have the anti-caking agents that prevent it from melting into a silky smooth sauce.
Boil the Noodles
- In a large pot, combine the water and chicken broth.
- Bring to a boil, then add the noodles.
- Cook according to the package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour to create a roux. This will help thicken your cheese sauce.
- Next, slowly add the half and half and heavy cream, whisking continuously to avoid lumps.
- Bring the mixture to a gentle simmer, allowing it to thicken for a few minutes.
Add the Cheeses
- Reduce the heat to low. Add the mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda a little at a time, stirring until each addition melts into the sauce. Reserve the Colby Jack for the topping.
- If you're feeling adventurous, add the sweet condensed milk for an extra layer of creaminess.
Season to Taste
- Stir in the sour cream for a bit of tang, then season your cheese sauce with salt, pepper, garlic powder, onion powder, and Cajun seasoning. Taste and adjust the seasonings as needed.
Combine
- Add the drained macaroni to the cheese sauce and stir until every noodle is evenly coated.
Bake
- Transfer the mac and cheese to a greased baking dish, top evenly with the reserved Colby Jack, and bake at 375°F for 25–30 minutes, until brown and bubbly.
Serve and Enjoy
- Once baked or if you prefer it creamy and stovetop, serve your mac and cheese hot, garnished with a sprinkle of fresh herbs or extra cheese. This dish pairs perfectly with a crisp salad or can be enjoyed solo!
The best mac & cheese ever!
I'm making this for dinner TONIGHT!! But I did eat all of my cheese pockets. I couldn't help myself and I earned them! I grated so much cheese!!
Thanks for the recipe, this was my first time making Mac & Cheese and it came out perfect👌
Just Perfect 😍
10/10 I tried this recipe because it looked so delicious and it had unique ingredients that I couldn’t resist Inhad to give it a try and oh boy I wasn’t disappointed it was the best Mac thus far
I know a real chef when I see one! I love the recipe!!♥️
Made the candied yams, Mac and cheese plus the fried cabbage with sausage ahead of time for Thanksgiving- WOW! He is the most quick, to the point- articulate chef I have seen on YouTube/social media, others are there to showcase themselves, and he truly lets his meals be the main event. His recipes are easy for the most part, he is simplistic and everything came out amazing!!! My husband is from Louisiana so he is accustomed to great flavor. He sampled the yams and macaroni and was beyond impressed. Thank you so much for sharing your passion and your talent with all of us. I am a huge fan and will be purchasing your book!
Thank you for sharing your delicious recipes, i plan to fix the collards greens for thanksgiving.this year 2024