5 Cheese Crack and Cheese

5 Cheese Crack and Cheese

Creamy, cheesy, oven-baked magic loaded with five melty cheeses. Ultimate comfort in every bite.

Ingredients

Pasta:

• 1 pound elbow macaroni
• Salt (for boiling water)

Cheese Sauce:

• 2 cups cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup cream cheese, softened
• 3 cups milk (whole milk preferred)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper to taste

Topping:

• 1 cup cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon paprika (optional)

Instructions

1. Cook the pasta:
   • 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.
2. Make the cheese sauce:
   • In a large saucepan, melt butter over medium heat.
   • Whisk in flour and cook for 1–2 minutes until slightly golden (this is your roux).
   • Gradually whisk in milk until smooth. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
   • Reduce heat to low and stir in cream cheese until smooth.
   • Add cheddar, mozzarella, Monterey Jack, and Parmesan cheeses, stirring until fully melted.
   • Season with garlic powder, smoked paprika, salt, and black pepper.
3. Combine pasta and sauce:
   • Pour the cheese sauce over the cooked macaroni and stir until pasta is fully coated.
4. Bake:
   • Preheat oven to 350°F (175°C).
   • Transfer macaroni and cheese mixture to a greased 9×13-inch baking dish.
   • Sprinkle the remaining cheddar and Parmesan on top, along with paprika if desired.
   • Bake for 20–25 minutes, until bubbly and golden on top.
5. Serve:
   • Let it cool slightly before serving. Enjoy the ultimate cheesy comfort!