Ultimate Five-Cheese Baked Mac and Cheese (No Eggs, No Roux)

Ingredients

• 3 tablespoons Unsalted butter (softened)
• 4 cups Heavy cream (full‑fat)
• 8 ounces Cream cheese (softened, cut into cubes)
• 4 ounces Mozzarella cheese (shredded)
• 4 ounces Smoked Gouda cheese (shredded)
• 4 ounces Sharp Cheddar cheese (shredded)
• 4 ounces Monterey Jack cheese (shredded)
• 4 ounces KBY Jack cheese (shredded, reserved for topping)
• 1 pound Pipet Riats (or jumbo elbow macaroni) (uncooked)
• 1 teaspoon Chicken bouillon powder (adds umami to pasta water)
• 1 tablespoon Butter‑garlic‑pepper seasoning (store‑bought or homemade)
• 1 teaspoon each All‑purpose seasoning (salt, pepper, garlic powder, onion powder, paprika) (mix together)

Instructions

1. Boil and season the pasta

   Bring a large pot of water to a boil, add the chicken bouillon powder, then add the pasta. Cook for 2‑3 minutes less than the package directions so it stays al‑dente after baking.

   Time: PT12M

   Temperature: 100°C

2. Shred the cheeses

   Using a box grater, shred mozzarella, smoked Gouda, sharp cheddar, Monterey Jack, and KBY Jack (reserve the KBY Jack for the topping).

   Time: PT10M

3. Prepare the cheese sauce

   In a medium saucepan melt the butter over medium heat. Add the heavy cream and whisk until combined. Stir in the cream cheese cubes until fully melted. Reduce heat to low, add the all‑purpose seasoning, butter‑garlic‑pepper seasoning, and a pinch of chicken bouillon. Off the heat, gradually stir in the shredded cheddar, smoked Gouda, mozzarella, and Monterey Jack until smooth.

   Time: PT12M

   Temperature: 90°C

4. Combine pasta and sauce, layer the dish

   Drain the pasta and return it to the pot. Pour the cheese sauce over the pasta and toss to coat evenly. Transfer half of the mixture to the baking dish, sprinkle a generous handful of shredded cheese (any of the mixed cheeses) over the layer, then add the remaining pasta. Top with the reserved KBY Jack for a golden crust.

   Time: PT8M

5. Bake

   Preheat the oven to 350°F. Bake the mac and cheese for 35 minutes, or until the top is bubbling and golden brown.

   Time: PT35M

   Temperature: 350°F

6. Rest before serving

   Remove from the oven and let the dish rest for 15 minutes. This allows the sauce to set and makes serving easier.

   Time: PT15M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted butter: margarine, olive oil (use less)
• Instead of Heavy cream: half‑and‑half, evaporated milk (use 2 cups)
• Instead of Cream cheese: neufchâtel cheese
• Instead of Mozzarella cheese: low‑moisture mozzarella
• Instead of Smoked Gouda cheese: regular Gouda, smoked cheddar
• Instead of Sharp Cheddar cheese: aged cheddar
• Instead of Monterey Jack cheese: Colby cheese
• Instead of KBY Jack cheese: Monterey Jack
• Instead of Pipet Riats (or jumbo elbow macaroni): elbow macaroni
• Instead of Chicken bouillon powder: chicken broth, vegetable bouillon
• Instead of Butter‑garlic‑pepper seasoning: garlic butter spread
• Instead of All‑purpose seasoning (salt, pepper, garlic powder, onion powder, paprika): seasoned salt

Equipment Needed

• Large pot
• Colander
• Box or hand grater
• Measuring cups and spoons
• Whisk or wooden spoon
• Saucepan (medium)
• 9×13‑inch baking dish
• Spatula or silicone scraper
• Oven mitts
• Aluminum foil (optional) (optional)

Critical Steps — Do Not Skip

• Undercook the pasta by 2‑3 minutes
• Keep the cheese sauce temperature low to avoid separation
• Top with KBY Jack and bake until golden

Chef Tips from the Video

• Shred the cheeses yourself for a smoother sauce and better melt
• Use a mix of mozzarella (for stretch) and KBY Jack (for browning) to get both pull and a golden crust
• Reserve a small amount of pasta water; add a tablespoon to the sauce if it looks too thick

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and bake at 350°F for 20‑25 minutes.

Room temperature: Not recommended; the dish contains dairy and should be kept refrigerated.

Make-Ahead Tips

• Assemble the dish up to the point of adding the final cheese topping, cover tightly, and refrigerate up to 24 hours before baking
• Freeze the unbaked casserole for up to 2 months; add an extra 10‑15 minutes to the baking time when cooking from frozen