Ingredients

• 1 lb macaroni
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1 clove garlic, smashed
• 4 cups whole milk
• 2 cups cheddar cheese, shredded
• 1½ cups muenster cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup Velveeta, cubed
• ¼ cup parmesan cheese, grated
• ½ tsp granulated garlic
• Salt, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of water to a rolling boil and salt generously.
3. While the water heats, melt the butter in a skillet over medium heat and add the smashed garlic clove. Let the garlic infuse the butter for a minute or two, then remove and discard the garlic.
4. Add the flour to the melted butter and whisk continuously over medium-high heat for about 2 minutes to form a light roux.
5. Slowly add the milk while whisking to smooth out any lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
6. While the sauce thickens, cook the macaroni according to package directions until just shy of al dente. Drain well.
7. Remove the sauce from the heat and stir in about three-quarters of the shredded cheeses, reserving the remaining cheese for the topping. Stir until fully melted and smooth. Add the Velveeta in small pieces so it melts evenly into the sauce.
8. Season the cheese sauce with salt and granulated garlic, tasting and adjusting as needed.
9. Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.
10. Transfer the macaroni and cheese to a greased casserole dish. Sprinkle the remaining cheeses evenly over the top.
11. Bake for 20–25 minutes, or until the top is bubbly and beginning to brown. For a crispier, deeper golden crust, bake 30–35 minutes total or place briefly under a broiler—watch carefully to avoid burning.
12. Remove from the oven and let rest for 5 minutes before serving. This helps the sauce set slightly so portions hold their shape.

Nutrition (per serving, approximate)

Calories: 662 kcal | Carbohydrates: 55 g | Protein: 33 g | Fat: 33 g | Saturated Fat: 20 g | Cholesterol: 103 mg | Sodium: 1022 mg | Potassium: 456 mg | Fiber: 1 g | Sugar: 10 g | Calcium: 785 mg

Nutrition information is automatically calculated and should be used as an approximation only.

Tips, Variations, and Storage

Velveeta: A little Velveeta added to the cheese blend helps the sauce remain creamy and less likely to seize or become grainy. If you prefer not to use processed cheese, replace Velveeta with an equal amount of additional muenster or extra mild cheddar, though the sauce may be slightly less silky.

Crispy Top: For a crunchy topping, stir together breadcrumbs and a tablespoon of melted butter and sprinkle over the cheese before baking. Bake an extra 5–10 minutes or broil briefly to brown the top—keep a close eye on the dish under the broiler.

Make-ahead: Assemble the macaroni and cheese in the casserole dish, cover and refrigerate up to 24 hours. Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the bake time if starting cold from the fridge.

Leftovers & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions, stirring occasionally to redistribute heat. Adding a splash of milk when reheating will refresh the sauce.

Substitutions & Add-ins: Swap in low-fat milk for a lighter version, though the sauce will be less rich. Stir-ins such as cooked bacon, roasted vegetables, caramelized onions, or a handful of chopped herbs (parsley, chives) can add flavor and texture.

Additional Info

Author: Julie Maestre

Course: Entrée, Side Dish

Cuisine: American

Servings: 8

Keywords: Baked Mac and Cheese, Five Cheese Macaroni and Cheese

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