5-Cheese Baked Mac and Cheese

This 5-cheese mac and cheese is ultra creamy in the middle with a golden, browned top that’s perfect for scooping. The mix of cheddar, mozzarella, provolone, feta, and smoked gouda gives it big flavor—melty, tangy, and just a little smoky. It’s an easy crowd-pleaser for holidays, potlucks, or when you want a comfort-food dinner that feels special. Using evaporated milk and eggs makes it set up into a rich, custardy bake. Serve it hot and let it rest a few minutes so it slices and scoops neatly.

Ingredients

• 1 box elbow macaroni
• 12 oz evaporated milk (1 can)
• 3 eggs
• 8 tbsp unsalted butter
• 2 cups shredded cheddar cheese, shredded and divided
• 1 cup shredded mozzarella cheese
• 1 cup provolone cheese, cut into small pieces
• 1/2 cup smoked gouda cheese, shredded
• 2 tbsp feta cheese, crumbled
• 4 tsp salt, divided
• 2 tsp black pepper

Directions

1. Preheat oven to 350°F.
2. Cook macaroni according to package directions, salting the water with 2 tsp salt, then drain and return to the warm pot.
3. Add butter to warm macaroni and mix until melted.
4. Season with remaining salt and black pepper.
5. Add half the cheddar plus mozzarella, provolone, gouda, and feta, then mix well.
6. Add eggs and evaporated milk and mix until fully incorporated.
7. Transfer to a 9×13-inch baking dish.
8. Top with remaining cheddar cheese.
9. Bake 40–45 minutes, until the top is nicely browned.
10. Rest 5–10 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 680 kcal | Servings: 5

Tips

Shred your cheese fresh if you can—pre-shredded cheese can melt a little grainy because of anti-caking agents.

Let the mac and cheese sit for a few minutes after baking so it firms up, then store leftovers covered in the fridge for up to 4 days.

FAQ

Can I make it ahead of time?
Yes—assemble, cover, refrigerate, and bake when ready; you may need a few extra minutes in the oven.

Do the eggs make it taste like eggs?
No—they help the bake set into a creamy, custardy texture once cooked.

Can I swap a cheese if I don’t have all five?
Yes—keep cheddar as the base, then use any mix of melty cheeses like Monterey Jack, more mozzarella, or extra provolone.

How do I reheat without drying it out?
Add a splash of milk, cover, and reheat in the oven at 350°F or microwave gently until hot.