🧀 Five Cheese Baked Mac & Cheese

📝 Ingredients:

• 1 lb (500g) elbow macaroni
• 1 tbsp salt (for pasta water)
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 4 cups warm milk
• 1 tsp salt
• ½ tsp black pepper
• Pinch of nutmeg
• 1 lb sharp cheddar cheese, shredded 🧀
• 8 oz Gruyère cheese, shredded
• 4 oz Monterey Jack cheese, shredded
• 4 oz cream cheese, cubed

Optional topping:

• 1 cup Panko breadcrumbs
• 2 tbsp melted butter

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the pasta
   Boil macaroni in salted water until slightly undercooked (al dente). Drain and set aside.
3. Make the roux
   In a large pan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until lightly golden.
4. Add milk
   Slowly whisk in warm milk, stirring constantly until smooth and thick (about 5–7 minutes).
5. Season
   Add salt, pepper, and nutmeg.
6. Add the cheese 🧀
   Remove from heat. Stir in cheddar, Gruyère, and Monterey Jack until melted.
7. Make it extra creamy
   Add cream cheese and stir until fully smooth.
8. Combine with pasta
   Mix macaroni into the cheese sauce until fully coated.
9. Assemble
   Pour into the baking dish. Add breadcrumb topping if using.
10. Bake
    Bake for 20–25 minutes until golden and bubbly.
11. Rest & serve
    Let sit 5 minutes before serving.