Here’s a decadent, ultra-creamy recipe for 5-Cheese Crack and Cheese — a next-level mac and cheese dish loaded with five kinds of melty, gooey, flavorful cheeses. It’s rich, cheesy, and totally addictive (hence the “crack”)!
🧀🔥 5-Cheese Crack and Cheese
Ingredients:
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1 lb elbow macaroni (or pasta of choice)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole milk or 2%)
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1 cup heavy cream
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1 tsp garlic powder
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1/2 tsp smoked paprika
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Salt & black pepper to taste
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1/4 tsp cayenne (optional, for kick)
Cheese Blend (2 ½ to 3 cups total):
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1/2 cup sharp cheddar, shredded
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1/2 cup mozzarella, shredded
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1/2 cup Monterey Jack or pepper jack
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1/2 cup Parmesan, grated
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1/2 cup cream cheese, softened
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Optional: 1/4 cup Gouda, fontina, or provolone for extra richness
Topping (optional but awesome):
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1/2 cup breadcrumbs
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1 tbsp melted butter
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Extra cheese for sprinkling
Instructions:
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Cook the pasta:
Boil in salted water until just al dente. Drain and set aside. -
Make the roux:
In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. -
Add milk & cream:
Gradually whisk in milk and cream. Cook until slightly thickened (3–5 minutes). Stir in garlic powder, paprika, salt, pepper, and cayenne. -
Melt the cheeses:
Lower heat and stir in cream cheese until melted. Gradually add the shredded cheeses, stirring until smooth and fully melted. -
Mix with pasta:
Stir in the cooked pasta and combine well. Taste and adjust seasoning. -
Optional bake:
Pour into a greased baking dish. Mix breadcrumbs with melted butter and sprinkle on top. Add extra cheese if desired.
Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
🔄 Variations:
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Stir in crisp bacon, pulled chicken, or hot sauce for a bolder version.
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Use truffle oil, jalapeños, or BBQ sauce for gourmet twists.
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Make it spicy with pepper jack and crushed red pepper.
Would you like a slow cooker version, one-pot stove-top recipe, or a gluten-free option?