Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan or Dutch oven, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes , stirring constantly, to create a roux.
Gradually whisk in the milk , ensuring no lumps remain. Cook for 5–7 minutes , stirring frequently, until the mixture thickens slightly.
Reduce the heat to low and stir in the cheddar cheese , Monterey Jack cheese , mozzarella cheese , cream cheese , and Parmesan cheese , one handful at a time, until melted and smooth.
Tip : Stir gently to prevent the cheese from breaking.
Season the sauce with garlic powder , onion powder , smoked paprika , salt , and pepper . Taste and adjust seasoning as needed.
Step 3: Combine the Pasta and Sauce
Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.
Optional : For extra creaminess, reserve ½ cup of pasta water and stir it in if the mixture seems too thick.
Step 4: Serve
Serve immediately while hot and gooey.
Garnish with additional grated Parmesan, chopped parsley, or crushed red pepper flakes if desired.
Tips for Success
Use Freshly Shredded Cheese : Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly shredded cheese melts smoother and creamier.
Add Mix-Ins : Stir in cooked bacon, sautéed mushrooms, diced jalapeños, or caramelized onions for added flavor and texture.
Make Ahead : Assemble the dish ahead of time, cover, and refrigerate for up to 1 day . Reheat on the stovetop or in the oven, adding a splash of milk to loosen the sauce if needed.
Freeze for Later : Freeze individual portions in airtight containers for up to 3 months . Thaw overnight in the fridge and reheat gently.
Switch Up the Cheeses : Try Gouda, Fontina, or blue cheese for a unique twist.
Perfect Pairings
This 5-Cheese Crack and Cheese pairs beautifully with:
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