Five cheese mac and cheese recipe

Five Cheese Mac and Cheese with Roasted Broccoli and Bacon


  • 1 pound small shaped pasta such as macaroni or shells
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded fontina cheese
  • ½ cup mascarpone or cream cheese
  • ½ cup Parmesan Cheese
  • 8 tablespoons butter, divided
  • 1 cup panko breadcrumbs
  • ¼ cup chopped parsley
  • ¼ cup flour
  • 3 cups whole milk or half and half
  • 1 tablespoon Dijon mustard
  • 1 teaspoon tabasco sauce
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • ½ pound broccoli, chopped
  • ½ bacon, cooked and crumbled


Preheat oven to 425°F. Chop the broccoli into bite sized pieces. Toss it in the olive oil and season it with salt and pepper. Roast the broccoli on a medium baking sheet for 15 minutes or until it is slightly browned. Set it aside.

Reduce the oven temperature to 350°F.

Cook the pasta according to the package directions. I recommend slightly undercooking the pasta, since it continues to cook when you bake the casserole. Drain it and set it aside.

Melt 4 tablespoons of butter in a small mixing bowl. Add the panko breadcrumbs, Parmesan and parsley.

Melt the remaining 4 tablespoons of butter in a 5 QT Dutch oven or SmartSteam™ over medium heat. Add the flour and stir to create a roux. Cook it for about 2 minutes. Add the milk, Dijon and tabasco sauce, constantly whisking. Bring the mixture to a simmer until it is thickened. Slowly add in the cheddar, Gruyere, fontina and mascarpone. Season the sauce with salt and pepper. Stir in the pasta and mix well. Pour into a greased 13”x9” baking pan or casserole. Top it with the roasted broccoli, bacon crumbles and the breadcrumbs.

Bake the mac and cheese for 30 minutes and serve it immediately.


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