Five Cheese Baked Macaroni (Print Version)
# Ingredients:
→ Pasta Base
01 -
16 ounces (454 grams) large elbow macaroni
02 -
1 1/2 tablespoons (23 grams) kosher salt, or less, for salting pasta water
→ Sauce and Binding
03 -
1/2 cup (113 grams) unsalted butter, sliced
04 -
1 large egg, lightly beaten
05 -
1 3/4 cups (354 milliliters) evaporated milk or whole milk
→ Seasonings
06 -
1 tablespoon (14 grams) seasoned salt
07 -
1 1/2 teaspoons granulated garlic
08 -
1 1/2 teaspoons granulated onion
09 -
3/4 teaspoon ground mustard
10 -
1/2 teaspoon ground paprika
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon cayenne pepper (optional)
→ Cheese Selection
13 -
16 ounces (453 grams) Velveeta cheese or American cheese, shredded
14 -
8 ounces (227 grams) extra sharp cheddar, shredded, separated
15 -
8 ounces (227 grams) colby jack, shredded, separated
16 -
8 ounces (227 grams) smoked gouda (or plain), shredded, separated
17 -
8 ounces (227 grams) smoked gruyere (or plain), shredded, separated
# Instructions:
01 -
Reserve 1/2 cup of each shredded cheese, except Velveeta or American. Combine the reserved portions of cheddar, colby jack, gouda, and gruyere in a bowl and set aside.
02 -
Preheat oven to 177°C (350°F). Lightly grease a 23 x 33 x 7.5 cm casserole dish with melted butter or non-stick cooking spray.
03 -
Bring 4 litres of water to a vigorous boil in a large stockpot over high heat. Add kosher salt to season the water. Stir in elbow macaroni and cook for 10 minutes until just tender. Drain thoroughly.
04 -
In a mixing bowl, whisk together the lightly beaten egg, evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, paprika, black pepper, and cayenne. Ensure the mixture is smooth and set aside.
05 -
Return drained macaroni to the pot. Melt butter over medium heat, then stir in the macaroni. Pour the milk and spice mixture over the pasta and combine well.
06 -
Add the bulk of the shredded Velveeta, cheddar, gouda, gruyere, and colby jack to the pot. Mix thoroughly; some cheese may remain unmelted.
07 -
Transfer the macaroni and cheese mixture to the prepared casserole dish. Evenly sprinkle the reserved cheese blend over the surface.
08 -
Cover the dish with aluminum foil, ensuring the underside is coated lightly with non-stick spray. Bake in the preheated oven for 30 minutes.
09 -
Remove foil and bake uncovered for an additional 25 to 30 minutes, until the surface is bubbling and lightly browned. Allow the casserole to rest for 10 minutes before serving.
# Notes:
01 -
For optimal texture, hand-shred all cheeses just before use.
02 -
Smoked gouda and gruyere can be substituted with provolone or Swiss cheese for a different flavor profile.
03 -
To prepare in advance, assemble and cover the dish; refrigerate for up to 48 hours before baking.
04 -
To freeze, tightly wrap the unbaked or baked casserole in foil and freeze for up to 2 or 6 months respectively. Thaw in the refrigerator before reheating.
05 -
For a creamier consistency, add an extra can of evaporated milk.
06 -
Alternative pastas such as penne, rotini, or fusilli may be used in place of elbow macaroni.