5 Cheese Krack n Cheese Recipe


5 Cheese Krack n Cheese Recipe

My Five Cheese Baked Macaroni and Cheese is another recipe that my daughter can sniff out. Without fail, her nose hones in on it when it’s baking. More often than not, she’s asked for it instead of dessert. Which- I’ll admit- is weird. But once you taste it, you’ll realize why. This is the richest, creamiest, slightly indulgent macaroni and cheese you will ever 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

Instructions :

  1. Preheat oven to 350˚F (180˚C).
  2. 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.
  3. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  4. Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  5. Add eggs and evaporated milk, mix until fully incorporated.
  6. Transfer to a 9×13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  7. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.


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