Cheese is basically the ultimate comfort food. It’s in or on so much of we love: pizza, burgers, tacos, dips, nachos, and the list could go on and on! But Mac and cheese? It’s the ultimate in cheesy indulgence. Cheese is THE star of the show, and gets all the attention and glory, as it should. This 5-cheese baked macaroni and cheese is rich and creamy, boasts a small kick thanks to jalapeño in one of the five cheeses, and is bonkers easy to make. And spoiler: you can use just about any cheese you have on hand, so stick with me, and I’ll get to those subs in a jiffy.
What you’ll need to make this 5-Cheese Baked Macaroni and Cheese with Garlic Crusted Panko:
Fusilli Pasta (though any pasta would do just fine in a pinch, this is my favorite type and brand. I found it locally at a store here in Oregon).
Salted Butter
All Purpose Flour (a 1:1 ratio gluten free sub would be totally fine here as well, such as this Bob’s Red Mill Flour)
Whole or 2% Milk
Extra Sharp White Cheddar Cheese
Parmesan Cheese
Salt and Pepper (to taste)
Minced Garlic
The Pasta, + A Baking Alternative
You’ll want to cook your pasta to just under al dente, as cooking it all the way could yield a mushy final product once it has baked in the oven. You do not NEED to bake this dish. Alternatively, you could cook the pasta the entire way, fold in the cheese sauce, add the topping, and crisp it under the broiler for a few minutes (being cautious as it can burn quickly). This will save time if you’re in a hurry, but I highly recommend baking it so all of the flavors meld together lusciously in the process!
The Cheese Sauce
Now these are my top favorite cheeses for this dish. The white cheddar is SHARP, and adds depth, while the garlic cheddar gives a creamy and unique garlic flavor that doesn’t require any addition of actual garlic to the sauce. The smoke flavor in the mozzarella gives intrigue to a normally mild and well known cheese. The jalapeño havarti is unbelievably creamy with a kick of spice. Good old Parmesan rounds out the five in the most balanced way, and lends its strong yet palpable flavor to perfectly compliment this sauce.
You can definitely sub in any cheeses that you prefer, especially if one of these isn’t to your liking. Ensure that you have a total of around 3 ¾ cups of cheese, and definitely taste test as you go. I didn’t add any salt to this dish, because the cheeses I chose were salty enough on their own. Going with more mild cheese could possibly make for additional spice needs, such as garlic and salt. Play around and make it your own!
That Golden Panko Topping
I adore panko. It’s perfectly crunchy when done up right, and the additional of garlic in this topping blends seamlessly into the Mac and cheese. When it crisps up in the oven, it balances the creamy in the most enjoyable way, and truly puts the finishing touch on this dish.
I hope you love this as much as my family did! It’s perfect as a main course or a side dish, and can be a weeknight staple or saved for a special holiday meal.
Enjoy! Tag me if you make it! -> #HHBBAKES
XO,
Heather
Other Favorite Savory Recipes
Meat Lovers Crock-pot Chili with Sweet Cornbread
5-Cheese Baked Macaroni and Cheese with Garlic Crusted Panko
Ingredients
- 1 lb fusilli pasta, cooked to just under al dente
- ½ cup salted butter
- ¼ cup all purpose flour
- 3 cups whole or 2% milk
- ¾ cup shredded extra sharp white cheddar cheese
- ¾ cup shredded garlic white cheddar cheese
- ¾ cup shredded smoked mozzarella cheese
- ¾ cup shredded jalapeño havarti cheese
- ¾ cup shredded Parmesan cheese
- Salt and pepper to taste
- Panko Topping: 1 cup panko bread crumbs
- 3 tablespoon salted butter
- 1 teaspoon minced garlic
Instructions
- Preheat oven to 350°. Cook 1 lb fusilli paste to slightly under al dente {I did 7 minutes for pasta that was supposed to cook 8-10}.
- To make the cheese sauce: Shred all cheeses into one bowl, and set aside. In a large sauce pan on medium heat, place the butter into the pan to melt it. Add flour and whisk until slightly golden, about 30 seconds to one minute. Add milk and whisk continuously until mixture thickens, about 4-5 minutes. Add the cheese, and continue to whisk until melted, 1-2 minutes. Salt and pepper to taste at this point. Add pasta to the sauce pan, and mix to fully coat pasta with the cheese sauce. Pour into a 9x13 baking dish.
- To make the panko topping: Melt butter in a small sauce pan. Add garlic, and sauté for 1 minute or until fragrant. Remove from heat. Add panko and mix to combine. Gently sprinkle panko over the macaroni and cheese.
- Bake for 25-30 minutes, or until the edges are bubbly and the panko crust begins to golden up a bit more than its natural color. Serve hot. Keep covered in the refrigerator for up to three days. Enjoy!
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