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Five-cheese Mac and Cheese Recipe by Tasty

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for 5 servings

  • 1 box elbow macaroni
  • 12 oz evaporated milk (355 mL), 1 can
  • 3 eggs
  • 8 tablespoons unsalted butter
  • 2 cups shredded cheddar cheese (200 g), shredded and divided
  • 1 cup shredded mozzarella cheese (100 g), shredded
  • 2 tablespoons feta cheese, crumbled
  • 1 cup provolone cheese (115 g), cut into small pieces
  • ½ cup smoked gouda cheese (50 g), shredded
  • 4 teaspoons salt, divided
  • 2 teaspoons black pepper
  • Calories 1170
  • Fat 66g
  • Carbs 94g
  • Fiber 3g
  • Sugar 11g
  • Protein 54g

Estimated values based on one serving size.

  • Preheat oven to 350˚F (180˚C).
  • In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
  • Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  • Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  • Add eggs and evaporated milk, mix until fully incorporated.
  • Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  • Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
  • Enjoy!

    • for 5 servings

    • 1 box elbow macaroni
    • 12 oz evaporated milk (355 mL), 1 can
    • 3 eggs
    • 8 tablespoons unsalted butter
    • 2 cups shredded cheddar cheese (200 g), shredded and divided
    • 1 cup shredded mozzarella cheese (100 g), shredded
    • 2 tablespoons feta cheese, crumbled
    • 1 cup provolone cheese (115 g), cut into small pieces
    • ½ cup smoked gouda cheese (50 g), shredded
    • 4 teaspoons salt, divided
    • 2 teaspoons black pepper
    • Calories 1170
    • Fat 66g
    • Carbs 94g
    • Fiber 3g
    • Sugar 11g
    • Protein 54g

    Estimated values based on one serving size.

  • Preheat oven to 350˚F (180˚C).
  • In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
  • Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  • Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  • Add eggs and evaporated milk, mix until fully incorporated.
  • Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  • Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
  • Enjoy!

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