Last Updated on November 9, 2021 by This Decadent Baked Mac and Cheese with evaporated milk, heavy cream and 5 cheeses is meant for special occasions. Holidays, birthdays and whenever you are ready for a celebration, this show stopper Baked Macaroni and Cheese has to be on the
menu! My Dutch Caribbean heritage stamped it’s mark on my Baked Mac and Cheese which always gets 5 stars in my customer reviews when I make it for my personal chef clients. Coming from a cheese loving culture, I’m a bit of a snob when it comes to cheese, so mine is made with real cheddar and other cheeses instead of American cheese or Velveeta. Growing up, those two ingredients were banned in my house. I think my Mom forever prejudiced me against
them 🙂 She never considered them as real cheeses. Like I said, we are a bit of a cheese snob family. For us, making Baked Macaroni and Cheese without some kind of good Dutch cheese like Edam or Gouda is practically sacrilege. Throughout the Caribbean, we call our baked Mac & Cheese Macaroni Pie because we prefer a denser baked mac & cheese. I have taken inspiration from my Caribbean heritage in this version with the texture and the spices used. I know you
are going to LOVE this Caribbean inspired mac n cheese recipe. It’s a bit of a departure from the American classic macaroni version or southern baked mac, but I promise you this is the Best Baked Mac you will have and such a crowd pleaser! This post may include affiliate links. There are a lot of 4 Cheese Baked Mac & Cheese Recipe…but 5 cheeses just elevated this to next level deliciousness! However, before you get excited just want to clarify which version of Mac & Cheese you’re getting here. There are basically three kinds of Baked Mac & Cheese popular here in America. Have you tried instacart yet? It’s how I get all of my fresh grocery items delivered within 2 hours! Should you cover your mac and cheese when baking? Not if you want the crispy top. However, if you prefer a creamy soft mac & cheese, yes you can cover
it when baking. Mac
and Cheese Versions
Recipe Notes
Ingredients for 5 Cheese Baked Mac & Cheese
How to make easy Baked Mac & Cheese
Frequently Asked Questions
Does baking mac and cheese thicken it?
Yes. This is why this baked mac and cheese is not as creamy as your typical stovetop mac and cheese.
Why does my mac and cheese dry out in the oven?
It’s because as the liquid and the cheese cooks, they thicken and concentrate as the pasta absorbs the liquids. Again, if you prefer your mac and cheese with a more creamy consistency, simply add more milk.
Since this is sure to become a family favorite as it is such a comforting meal, you might wonder why I suggest saving this for holidays and special occasions. Well, it does not skimp on fat and calories. While it is ok for a decadent treat once in a while, this is not something you want to make every week. Otherwise, you will slowly see your waistband increasing by the week!
If you are a cheese lover , you are going to love this version of the ultimate comfort food.
So are you ready to try the Best Macaroni & Cheese ever?
Crispy Top Macaroni and Cheese with Evaporated Milk and 5 Cheeses are for those love that Mac and Cheese "crack"
Course: Side Dish
Cuisine: Continental
Servings: 12 people
Calories: 647kcal
- 2 tablespoons oil
- 1 onion
- 3 cloves garlic
- 2 stalks celery
- 1 lb. Macaroni
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 cups evaporated milk
- 2 cups heavy cream
- ½ stick unsalted butter
- 1 lb. cheddar cheese grated
- 3 ½ oz. smoked gouda grated
- 4 oz. pepper jack grated
- 6 oz. mozzarella grated
- ½ cup Breadcrumbs
- ¼ cup freshly grated Parmesan cheese and chopped into smaller pieces unless using a fine grater
Preheat oven to 350 F.
Spray a 9×12 baking dish with non stick spray.
In a skillet, heat oil.
Add onion and celery.
Once the vegetables are softened, add garlic.
Saute until the garlic starts to brown. Set aside.
Bring a large pot of well salted water to the boil.
Add macaroni and cook pasta according to package instructions, until al dente – about 5 minutes.
Drain immediately.
Add butter with the thyme, parsley, smoked paprika and cayenne pepper
Toss well until butter is melted.
Add sauteed vegetables.
Toss well until all ingredients are well mixed.
In a saucepan, heat evaporated milk and heavy cream, but do not boil.
Add 12 oz. of the cheddar, smoked gouda, pepper jack and mozzarella.
Simmer on medium-low heat until the cheese mixture is melted.
Add the creamy cheese sauce to macaroni and mix well.
Transfer macaroni to prepared baking dish.
Sprinkle the remaining cheddar cheese on top.
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Sprinkle breadcrumbs on top.
Sprinkle Parmesan cheese on top.
Transfer to oven and bake for 40 minutes.
Transfer to broiler and broil for 5 minutes.
Calories: 647kcal | Carbohydrates: 39g | Protein: 27g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 573mg | Potassium: 344mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1420IU | Vitamin C: 2mg | Calcium: 656mg | Iron: 1mg
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About Chef Mireille
CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn
about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!