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95% would make again

Five-cheese Mac and Cheese

by Alvin Zhoufeatured in 25 Mac 'N' Cheese Recipes


for 5 servings

  • 1 box elbow macaroni
  • 12 oz evaporated milk (355 mL), 1 can
  • 3 eggs
  • ½ cup unsalted butter (115 g)
  • 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

Nutrition Info

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    Calories 908
    Fat 71g
    Carbs 29g
    Fiber 0g
    Sugar 8g
    Protein 44g

Estimated values based on one serving size.


  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 9x13-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.
  8. Enjoy!