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