All The Cheeses – Easy Baked Mac & Cheese

When I was a kid, my mom made the same mac and cheese from a box, and I loved it. But as I grew up, I realized the magic of real cheese pulled into a silky sauce. This recipe is my love letter to cheese, with five different kinds melted into one glorious dish.

It's the kind of meal that feels like a hug in a bowl. Whether you're feeding a crowd or just want leftovers for a cozy week, this baked mac and cheese delivers comfort without fuss.

I've tested this recipe countless times to get the perfect balance of creamy and crispy. Trust me, the combination of sharp cheddar, gruyere, and a little blue cheese will make you swoon.

About the Ingredients

1 lb (450g) elbow macaroni

Any short pasta works: shells, cavatappi, or penne. Gluten-free pasta is a great substitute, just adjust cooking time.

4 tbsp (60g) unsalted butter, plus 2 tbsp for topping

Use salted butter if that's what you have, just reduce added salt. Vegan butter works for a dairy-free version.

1/4 cup (30g) all-purpose flour

For a gluten-free roux, use a 1:1 gluten-free flour blend.

3 cups (720ml) whole milk, warmed

Whole milk makes the creamiest sauce. For lighter, use 2% but avoid skim to prevent graininess.

1 cup (240ml) heavy cream

Adds richness. You can use half-and-half or evaporated milk for a lighter option.

2 cups (200g) sharp cheddar, shredded

Buy block cheese and shred yourself—it melts better than pre-shredded (which has anti-caking agents).

1 cup (100g) gruyere cheese, shredded

Swiss cheese or emmental can substitute for a nutty flavor.

1 cup (100g) mozzarella, shredded

Use low-moisture mozzarella for a stringy texture. Fresh mozzarella will make the sauce watery.

1/2 cup (50g) parmesan, grated

Pecorino romano is a sharper alternative.

1/4 cup (30g) blue cheese, crumbled (optional but recommended)

Gorgonzola or feta can be substituted. Omit if you prefer mild.

1 cup (100g) panko breadcrumbs

Regular breadcrumbs work, but panko gives a lighter crunch. Gluten-free panko is available.

1 tsp salt, plus more for pasta water

Kosher salt is best. Adjust to taste.

1/2 tsp black pepper

Freshly ground is best.

1/4 tsp paprika

Smoked paprika adds a deeper flavor. Regular is fine.

Tips & Tricks

Shred your own cheese

Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Warm your milk and cream

Adding cold liquid to the roux can cause lumps. Heat them in the microwave or on the stove.

Don't overcook the pasta

Cook it 1-2 minutes less than the package instructions because it will bake in the oven.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil.

2. Cook the pasta

Cook the macaroni according to the package but 2 minutes less than al dente. Drain and set aside. It will finish cooking in the oven.

3. Make the roux

In a large saucepan, melt 4 tbsp butter over medium heat. Add flour and whisk constantly for 2 minutes until it smells slightly nutty and is golden brown. This removes the raw flour taste.

4. Add milk and cream

Gradually whisk in the warm milk and heavy cream. Bring to a simmer over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. It should reach 170°F (77°C) and steam.

5. Add the cheeses

Reduce heat to low. Add the cheddar, gruyere, mozzarella, parmesan, and blue cheese in handfuls, stirring until each addition melts before adding the next. Season with salt, pepper, and paprika. Taste and adjust salt.

6. Combine with pasta

Add the drained pasta to the cheese sauce and stir until every piece is coated. Pour into the prepared baking dish and spread evenly.

7. Make the topping

Melt the remaining 2 tbsp butter and toss with the panko breadcrumbs. Sprinkle evenly over the mac and cheese.

8. Bake until golden

Bake at 375°F (190°C) for 25-30 minutes, until the topping is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C). Let rest for 10 minutes before serving.

Delicious Variations

Add protein

Stir in cooked bacon, ham, or chicken before baking.

Veggie add-ins

Sautéed mushrooms, broccoli, or spinach are delicious folded in.

Spicy kick

Add 1/2 tsp cayenne or a few dashes of hot sauce to the sauce.

How to Store All The Cheeses

Frequently Asked Questions

I hope this recipe brings you all the comfort and joy it brings my family. If you try it, let me know in the comments below—I'd love to hear how it turns out! And remember, cooking is a journey, not a race. Be kind to yourself in the kitchen. With love, Aisha.

All The Cheeses

All The Cheeses is a creamy, baked mac and cheese with five cheeses, golden panko crust, and a 30-minute prep. Perfect comfort food for any night.

★★★★½ 4.8 (186 ratings)

20 minPrep time35 minCook time8Servings520 kcalCalories

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🧂 Ingredients

• 1 lb (450g) elbow macaroni
• 4 tbsp (60g) unsalted butter, plus 2 tbsp for topping
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) whole milk, warmed
• 1 cup (240ml) heavy cream
• 2 cups (200g) sharp cheddar, shredded
• 1 cup (100g) gruyere cheese, shredded
• 1 cup (100g) mozzarella, shredded
• 1/2 cup (50g) parmesan, grated
• 1/4 cup (30g) blue cheese, crumbled (optional but recommended)
• 1 cup (100g) panko breadcrumbs
• 1 tsp salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/4 tsp paprika

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
2. 2Cook the pasta — Cook the macaroni according to the package but 2 minutes less than al dente. Drain and set aside. It will finish cooking in the oven.
3. 3Make the roux — In a large saucepan, melt 4 tbsp butter over medium heat. Add flour and whisk constantly for 2 minutes until it smells slightly nutty and is golden brown. This removes the raw flour taste.
4. 4Add milk and cream — Gradually whisk in the warm milk and heavy cream. Bring to a simmer over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. It should reach 170°F (77°C) and steam.
5. 5Add the cheeses — Reduce heat to low. Add the cheddar, gruyere, mozzarella, parmesan, and blue cheese in handfuls, stirring until each addition melts before adding the next. Season with salt, pepper, and paprika. Taste and adjust salt.
6. 6Combine with pasta — Add the drained pasta to the cheese sauce and stir until every piece is coated. Pour into the prepared baking dish and spread evenly.
7. 7Make the topping — Melt the remaining 2 tbsp butter and toss with the panko breadcrumbs. Sprinkle evenly over the mac and cheese.
8. 8Bake until golden — Bake at 375°F (190°C) for 25-30 minutes, until the topping is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C). Let rest for 10 minutes before serving.

👨‍🍳 Chef's Note: For an extra crunchy topping, you can broil the mac and cheese for 2-3 minutes at the end, watching closely to avoid burning.

Servings: 8

Cuisine: American

Course: Main Course

Nutrition (per serving): 520 kcal · 22g protein · 45g carbs · 28g fat

Written by Aisha Khan
Aisha writes about mindful parenting and child development, drawing from her experiences raising three kids. She offers gentle, realistic advice for everyday challenges.