5 Cheese Crack And Cheese

One chilly Saturday morning, I caught my niece quietly sitting at the kitchen table, elbows up, blanket around her shoulders, waiting patiently. When I asked what she wanted for breakfast, she simply said, “Cheese. Lots of it.”

That was all the inspiration I needed to pull out the elbow macaroni, line up a parade of cheese blocks on the counter, and get to work. No eggs, no pancakes. This morning, it was all about gooey, cheesy comfort. And not just any mac and cheese—this was the kind that bakes into golden, bubbling glory, with a sauce so smooth it hugs every noodle like a warm blanket.

My niece sat cross-legged on the floor in front of the oven just to watch it brown. She called it “Cheese Crack” after her first bite. I can’t say I blame her.

This recipe is everything I needed it to be: indulgent but made from real ingredients, easy to pull off, and most of all, approved by the toughest breakfast critic I know.

 

Short Description

This baked 5 Cheese Crack and Cheese is the ultimate comfort breakfast, featuring elbow macaroni smothered in a velvety sauce made with five rich, flavorful cheeses. It’s creamy, bubbly, golden on top, and seriously addictive.

Key Ingredients

• 1 pound elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup whole milk mozzarella cheese, shredded
• 1 cup smoked gouda cheese, shredded
• 1 cup aged parmesan cheese, grated
• 1 cup cream cheese, softened
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• Salt and freshly cracked black pepper, to taste

Tools Needed

• Large pot for boiling pasta
• Large saucepan or Dutch oven for cheese sauce
• Whisk
• Measuring cups and spoons
• Spatula or wooden spoon
• 9×13 inch casserole dish
• Oven mitts

Cooking Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente—about one minute less than the package recommends. This keeps it from becoming mushy during baking. Drain and set aside in a large mixing bowl.

Step 2: Start the Sauce

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the cream cheese and whisk constantly until it softens and blends with the butter. Slowly pour in the milk, whisking the whole time until smooth and creamy.

Step 3: Season the Base

Sprinkle in the garlic powder, a generous pinch of salt, and several turns of freshly cracked black pepper. Taste and adjust, keeping in mind that your cheeses will add more saltiness later.

Step 4: Combine Pasta and Sauce

Add the drained pasta to the sauce. Stir thoroughly to coat each piece with the silky mixture. This is when the aroma really starts filling the kitchen.

Step 5: Melt in the Cheeses

Add the shredded cheddar, mozzarella, gouda, and grated parmesan a handful at a time. Stir after each addition until it fully melts before adding more. The sauce will become thick, glossy, and irresistibly cheesy.

Step 6: Transfer to Dish

Grease a 9×13 inch baking dish with butter or nonstick spray. Pour in the macaroni mixture and spread it evenly into all corners for maximum golden edges.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake uncovered for 25 to 30 minutes, until the top is golden brown and cheese bubbles up around the edges. For extra crispiness, broil for 1 minute at the end, but watch closely.

Step 8: Rest and Serve

Let the dish sit for 5 minutes before serving. This helps the cheese set slightly and makes for neater scoops.

Why You’ll Love This Recipe

– Creamy, gooey texture that’s deeply satisfying

– Packed with bold, rich flavor from five cheeses

– Crowd-pleasing and kid-approved

– Simple, real ingredients

– Ideal for breakfast, brunch, or dinner

– Customizable with add-ins like bacon or broccoli

– Easy to make ahead

Mistakes to Avoid & Solutions

1. Overcooking the pasta:

Stop at al dente. Overdone noodles will turn mushy when baked.

Solution: Cook pasta 1 minute less than package says.

2. Lumpy sauce:

Cheese sauce can curdle if heated too quickly or not stirred well.

Solution: Use low heat and whisk constantly. Add milk slowly.

3. Not tasting the sauce:

Each cheese has a different salt level.

Solution: Taste before and after adding cheese, and season gradually.

4. Skipping the resting time:

Scooping too soon causes a runny mess.

Solution: Let it sit for at least 5 minutes after baking.

5. Using pre-shredded cheese:

It doesn’t melt as smoothly.

Solution: Shred cheese from blocks for best texture.

Serving and Pairing Suggestions

– Serve as a main dish with a side of crispy turkey bacon or sautéed spinach

– Pair with a fresh fruit salad for a light breakfast contrast

– Great alongside tomato soup or a green salad for lunch

– Serve buffet-style for brunch gatherings

– Dress it up with fresh herbs like parsley or chives before serving

Storage and Reheating Tips

– Store leftovers in an airtight container in the fridge for up to 4 days

– To reheat, add a splash of milk and microwave in 30-second bursts, stirring in between

– For oven reheating: cover with foil and warm at 300°F for 15-20 minutes

– Avoid freezing cream cheese doesn’t always thaw well

FAQs

1. Can I make this ahead of time?
Yes! Assemble everything and refrigerate before baking. Add 10 extra minutes to bake time if chilled.

2. What can I use instead of gouda?
Try Fontina or Monterey Jack for a similar creamy texture.

3. How can I make this lighter?
Use reduced-fat cream cheese and skim milk. You can also cut the cheese quantity by 1/3.

4. Can I use gluten-free pasta?
Absolutely. Just watch the texture, as some gluten-free noodles can get soft quickly.

5. How do I get that perfect golden top?
Bake uncovered, and broil for the last minute—just don’t take your eyes off it!

Tips & Tricks

– Use bronze die-cut pasta for extra sauce-grabbing texture

– Let cream cheese soften fully before cooking to avoid clumps

– Freshly shred all cheese for optimal melt and flavor

– Stir constantly while making the sauce to avoid scorching

– Always preheat the oven for an even bake

Recipe Variations

1. Spicy Kick Version:

Swap mozzarella for pepper jack

Add 1/2 teaspoon chili flakes to the sauce

Top with jalapeño slices before baking

2. Meat Lover’s Twist:

Add 1 cup cooked bacon or crumbled sausage to the sauce

Sprinkle more cheese on top for an ultra-rich crust

3. Green Boost Version:

Fold in 1 cup cooked spinach or steamed broccoli with the pasta

Use a mix of parmesan and feta for added tang

Final Thoughts

This 5 Cheese Crack and Cheese recipe isn’t just about indulgence. It’s about slowing down and savoring something homemade, something that makes people stop mid-bite and go, “Wow.”

It turned a regular morning with my niece into a warm memory we both keep talking about. She even asked if we could make it again next weekend. I might try it with roasted garlic or maybe even sneak in some veggies next time. But one thing’s for sure: when the cheese is this good, the rest of the world can wait until after breakfast. And honestly? That’s exactly how I like it.