Mac and cheese is a timeless comfort food, but this version is next-level—no roux, no eggs, just pure, creamy, cheesy goodness. Kimmy’s Kreations brings us a five-cheese mac and cheese that is rich, flavorful, and incredibly easy to make. With a mix of Gruyère, sharp cheddar, mozzarella, Colby Jack, and medium cheddar, every bite is packed with melty, gooey perfection. If you’re looking for a no-fail, crowd-pleasing dish for any occasion, this is it!
Ingredients
For the Pasta
- 1 lb elbow macaroni
- Water, for boiling
- 1 tbsp salt
- 1 tbsp chicken bouillon
For the Cheese Sauce
- 2 tbsp butter
- 1 tbsp garlic paste
- 2 cups heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Cheese Blend
- 4 oz Gruyère cheese, shredded
- 8 oz sharp cheddar cheese, shredded
- 8 oz mozzarella cheese, shredded
- 16 oz Colby Jack cheese, shredded
- 16 oz medium cheddar cheese, shredded
Step-by-Step Instructions
1. Boil the Pasta
- Bring a large pot of water to a boil.
- Add salt and chicken bouillon, then add the elbow macaroni.
- Stir immediately and cook for 9–11 minutes, or until al dente.
- Drain the pasta and set aside.
2. Prepare the Cheese Blend
- Using a food processor or box grater, shred all the cheeses.
- Transfer the shredded cheese to a large bowl and set aside.
3. Make the Cheese Sauce
- In a large skillet over medium heat, melt the butter and stir in the garlic paste.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the onion powder, garlic powder, smoked paprika, salt, and black pepper.
- Stir well to combine the seasonings.
4. Melt the Cheese
- Reduce the heat to low.
- Add the Gruyère cheese first and stir until completely melted.
- Gradually add one-third of the shredded cheese blend, stirring until smooth and creamy.
5. Combine the Pasta and Cheese Sauce
- Add the cooked macaroni to a large baking dish.
- Pour in half of the cheese sauce.
- Stir until the macaroni is evenly coated.
- Add more cheese sauce as needed to reach your desired consistency.
6. Layer the Cheese
- Add another one-third of the shredded cheese blend and gently stir to incorporate.
- Spread the remaining cheese blend evenly over the top of the macaroni.
7. Bake the Mac and Cheese
- Preheat the oven to 425°F (218°C).
- Bake for 10–15 minutes, or until the cheese is golden brown and bubbly.
8. Rest and Serve
- Remove the mac and cheese from the oven and let it sit for a few minutes before serving.
- Serve warm while the cheese sauce is creamy, and the topping is still golden and bubbly.
Pro Tips & Final Thoughts
- Shred Your Own Cheese! Pre-packaged shredded cheese contains anti-caking agents that can make the sauce grainy. Freshly shredded cheese melts better.
- Adjust the Creaminess: If you like an ultra-creamy mac, reserve a bit of the cheese sauce and mix it in before serving.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for extra flavor.
- Storage & Reheating: This mac and cheese reheats beautifully! Add a splash of milk before reheating to keep it creamy.
About the Creator: Kimmy’s Kreations
Kimmy’s Kreations is known for her viral, mouthwatering takes on classic dishes. She brings fun, personality, and creativity to every recipe. Check out more of her amazing content on
Kimmy’s Kreations | @kimmyskreations