5-Cheese Crack and Cheese

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Instructions

Step 1: Cook the Pasta to Perfection

  1. Bring a large pot of generously salted water to a rolling boil.

  2. Add the elbow macaroni and cook according to package directions until al dente (firm to the bite). Drain the pasta but do not rinse it; the starch helps the sauce cling.

Step 2: Create the Luxurious Cheese Sauce

  1. Make the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted and foamy, whisk in the flour. Cook for about 1-2 minutes, whisking constantly, until the mixture is bubbly and golden blonde. This cooks out the raw flour taste.

  2. Add the Milk: Gradually pour in the milk while whisking continuously to create a smooth, lump-free base. Bring the mixture to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

  3. Cheese Time! Reduce the heat to low. Begin adding the shredded cheddar, mozzarella, Monterey Jack, and the softened cream cheese, one handful at a time. Stir gently after each addition until the cheese is fully melted and the sauce is smooth.

  4. Season: Stir in the grated Parmesan, garlic powder, onion powder, and smoked paprika. Taste the sauce and season generously with salt and pepper. The sauce should be highly seasoned to flavor the entire dish.

Step 3: Bring It All Together

  1. Add the drained pasta to the cheese sauce, stirring gently until every piece of macaroni is perfectly coated. If the sauce is thicker than you’d like, stir in a splash of the reserved pasta water to loosen it up.

Step 4: Serve & Enjoy!

  1. Serve immediately while hot and gloriously gooey. For a finishing touch, garnish with a sprinkle of extra Parmesan, chopped fresh parsley, or a pinch of crushed red pepper flakes.

Chef’s Notes for Success

  • Shred Your Own Cheese: This is the #1 secret to a silky sauce! Pre-shredded bags contain anti-caking agents that can make your sauce grainy. Taking a few minutes to shred your own cheese guarantees a meltier, creamier result.

  • Get Creative with Mix-Ins: Fold in 1 cup of your favorites after combining the pasta and sauce. Try:

    • Classic: Cooked and crumbled bacon.

    • Spicy: Diced jalapeños or a dash of hot sauce.

    • Gourmet: Cooked lobster meat or sautéed mushrooms.

  • Make-Ahead Magic: You can assemble the entire dish, transfer it to a baking dish, cover, and refrigerate for up to 24 hours. Reheat, covered, in a 350°F (175°C) oven for 25-30 minutes, or until bubbly. Add a splash of milk before reheating to keep it creamy.

  • Freeze for Later: Portion into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the oven.

  • Cheese Swaps: Feel free to experiment! Great alternatives include smoky Gouda, buttery Fontina, or even a bold sprinkle of blue cheese for grown-up palates.

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