This 5 Cheese Crack and Cheese is the ultimate comfort food—rich, creamy, and indulgent. It’s loaded with five different cheeses, baked to golden perfection, and delivers a creamy center with a perfectly crispy topping. Whether I’m making it for a holiday gathering or a cozy weeknight dinner, this mac and cheese always hits the spot.
Why You’ll Love This Recipe
I love how this dish takes the classic mac and cheese to a whole new level. The combination of five cheeses creates a deeply rich flavor and ultra-creamy texture. It’s easy to prepare, satisfies every cheese craving I might have, and never fails to impress guests. Plus, I can easily customize it with add-ins or make-ahead for a busy weeknight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1/2 cup cream cheese
1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter (for topping)
Directions
I start by preheating the oven to 350°F (175°C).
I cook the elbow macaroni in a large pot of salted boiling water until just al dente, then drain and set it aside.
In the same pot, I melt the butter over medium heat and whisk in the flour to make a roux. I cook it for about 1–2 minutes until golden.
Gradually, I whisk in the milk and cream, stirring constantly to avoid lumps. I bring the mixture to a simmer until it thickens—about 5 minutes.
I stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
Once the sauce is seasoned, I add in the cream cheese and stir until melted.
Then I add the cheddar, mozzarella, provolone, Monterey Jack, and Parmesan—one handful at a time—stirring until smooth.
I fold in the cooked macaroni until well coated.
I pour everything into a greased 9×13-inch baking dish.
For the topping, I mix the crushed crackers with melted butter and sprinkle it evenly over the top.
I bake it uncovered for 20–25 minutes, or until bubbly and golden on top.
I let it cool slightly before serving.
Servings and timing
This recipe serves 8–10 people as a side dish or 6–8 as a main course. It takes about 15 minutes to prep and 25 minutes to bake, for a total time of 40 minutes.
Variations
I sometimes use Gruyère or Fontina instead of provolone for a nuttier flavor.
For a little heat, I mix in chopped jalapeños or a pinch of cayenne pepper.
If I want to make it heartier, I add shredded rotisserie chicken.
I swap out the cracker topping for panko breadcrumbs when I want extra crunch.
For a smoky flavor, I use smoked gouda in place of one of the cheeses.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover it with foil and warm it in a 350°F oven for 15–20 minutes. I also reheat single portions in the microwave, adding a splash of milk to keep it creamy. I avoid freezing it because the texture may change, but it’s still doable for short-term freezing.
FAQs
What makes this mac and cheese “crack”?
It’s called “crack” because it’s insanely addictive. The combination of five rich cheeses and a buttery cracker topping makes it hard to stop at one serving.
Can I make this ahead of time?
Yes, I prepare the mac and cheese, pour it into the baking dish, cover, and refrigerate for up to 24 hours. I add the topping just before baking to keep it crisp.
What’s the best pasta shape to use?
I use elbow macaroni for classic texture, but shells, cavatappi, or penne also work well since they hold onto the creamy cheese sauce.
Can I make it without the cracker topping?
Absolutely. I sometimes skip the crackers or replace them with breadcrumbs or crushed cornflakes for a different crunch.
How can I make it even creamier?
For extra creaminess, I increase the cream cheese to 3/4 cup or add a little more heavy cream to the sauce.
Conclusion
This 5 Cheese Crack and Cheese is the ultimate indulgent dish. I love how every bite delivers gooey cheese, creamy pasta, and a buttery crunch. It’s easy to make, endlessly customizable, and always a hit with family and friends. Whether served as a main dish or a decadent side, it’s a recipe I keep coming back to again and again.
This 5 Cheese Crack and Cheese is a rich, ultra-creamy baked macaroni and cheese featuring five cheeses and a buttery cracker topping. Perfect as a comforting main or side dish.
Ingredients
1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1/2 cup cream cheese
1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter (for topping)
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.
Gradually whisk in milk and cream, stirring constantly. Simmer until thickened, about 5 minutes.
Add garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.
Stir in cream cheese until melted and smooth.
Add cheddar, mozzarella, provolone, Monterey Jack, and Parmesan cheeses gradually, stirring until fully melted and smooth.
Fold in cooked macaroni until evenly coated.
Pour mixture into a greased 9×13-inch baking dish.
Mix crushed crackers with melted butter and sprinkle over the top.
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Let cool slightly before serving.
Notes
Swap provolone with Gruyère or Fontina for a nuttier flavor.
