The Best Ever Five Cheese Krack N’ Cheese
A decadent baked mac and cheese made with five melty cheeses and topped with a golden buttery crust. It's bold, rich, and completely irresistible.
Ingredients
- 1 lb elbow macaroni or cavatappi, shells, etc.
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper to taste
- Cheese Blend about 5–6 cups total, shredded:
- 1 cup sharp cheddar
- 1 cup smoked gouda
- 1 cup mozzarella
- 1 cup fontina
- 1 cup parmesan
- Optional: Add cream cheese 4 oz for extra creaminess
- Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter melted
- Optional: extra shredded cheese or parmesan
Instructions
- Cook pasta until just al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1–2 minutes, stirring constantly.
- Slowly whisk in milk and cream until smooth. Simmer gently until thickened (about 5 minutes).
- Stir in garlic powder, onion powder, paprika, salt, and pepper.
- Lower the heat, then stir in all cheeses (reserve a handful for topping). Stir until fully melted and smooth.
- Add cooked pasta to the cheese sauce and stir to coat.
- Pour into a greased 9x13” baking dish. Top with reserved cheese.
- Mix panko breadcrumbs with melted butter and sprinkle evenly over top.
- Bake at 375°F for 25–30 minutes, until bubbly and golden on top.
- Let it rest 5–10 minutes before serving.
Notes
- Want it smoky? Swap fontina for pepper jack or add diced cooked bacon.
- You can assemble ahead of time and refrigerate – just bake a little longer.
- Great with hot sauce, fresh parsley, or a drizzle of truffle oil for flair.
Nutrition
Calories: 480kcalCarbohydrates: 38gProtein: 17gFat: 30g
Tried this recipe?Mention @onehourrecipes or tag #onehourrecipes!