6 Cheese Mac and Cheese

This 6 cheese mac and cheese is what dreams are made of! A blend of 6 cheeses is layered with pasta coated in the creamiest sauce. A crisp, buttery breadcrumb topping adds the perfect hint of texture. You'll never want to make boxed mac and cheese again!

I take my mac and cheese very seriously. It needs to be cheesy and creamy. It needs to have a hint of texture (hello buttery breadcrumbs!). And, as a true Italian, it needs to have the right pasta shape that grabs the sauce and packs every bite with flavor.

Boxed mac and cheese cannot compare to this stunner. There are no ultra-processed ingredients for thickening or anti-caking. It stars freshly grated cheese and sauce thickened with time, which develops an incredible depth of flavor. It's mac and cheese living its best life! If you're looking for more mac and cheese recipes with simple ingredients, you'll love this Italian mac and cheese.

I host many holidays and this dish is always a top request. I love to serve it with my Kitchenaid mashed potatoes, old fashioned Thanksgiving dressing and cranberry sauce with dried cranberries. If you're looking to round out your holiday meal, check out my air fryer roasted peanuts for a quick appetizer. And, let's be honest, a meal with mac and cheese needs dessert. My pumpkin custard pie and no egg vanilla ice cream are the perfect end to the meal!

This mac and cheese is not only for the holidays though. I serve it year round with a fresh, bright side like spinach and arugula salad or Ligurian focaccia. For more baked pasta dishes, check out this cheesy and hearty pasta al forno. Other pasta dishes you'll love include this creamy mushroom pappardelle, pasta with lemon and capers, and rigatoni arrabbiata!

Ingredients

Ingredient Notes:

• Fusilli pasta: I love using fusilli for my mac and cheese because the spirals grab the sauce and pack each bite with flavor. If you have only had mac and cheese with the traditional elbow shaped pasta, switching to fusilli will be a game changer!
• Cheeses: a blend of 6 different cheeses gives the perfect creaminess and flavor. Mac and cheese with white cheddar has incredible, nostalgic flavor, and I love using sharp and medium cheddar for a balanced taste. Monterey Jack and provolone are creamy and mild. Gruyere is rich, nutty, and so creamy when melted. Parmesan adds a savory and salty twist, and I prefer using DOP certified Parmigiano Reggiano imported from Italy. It's aged for a minimum of 18 months and the complex flavor is amazing. The cheeses are best when you shred them yourself. Packaged, pre-shredded cheeses may contain ultra-processed ingredients that can make them melt unevenly.
• Italian breadcrumbs: I prefer using pangrattato, a coarse Italian breadcrumb that is toasted in a garlic infused olive oil and fresh herbs. It has the perfect amount of crispiness that adds a hint of texture to the dish. You could also use regular or panko breadcrumbs.
• Half and half, whole milk, and unsalted butter: I prefer grass-fed dairy because it adds an extra level of creaminess and richness. Grass-fed dairy has higher levels of omega 3 fatty acids, antioxidants, and vitamins that may support heart health.

See recipe card for quantities.

Substitutions and Variations

• Pasta shape: if you don't have fusilli, you can substitute with many pasta shapes. A smaller compact shape would work best so it can grab the sauce without getting mushy. Options include rotini, farfalle (butterfly shape), shells, or the traditional elbow macaroni shape. I do not recommend longer, skinnier pasta shapes like spaghetti or vermicelli since they won't grab the sauce as well. They may also get mushy.
• Cheeses: substitute any of the cheeses with one of your choice. The key is to keep the total amount of cheeses to 6 cups when substituting. You can check out my cheese substitution guide for more information on how to select the perfect blend of creamy and flavorful cheeses!
• Breadcrumbs: omit these if you prefer.
• Bacon: add some crispy bacon or pancetta crumbles as a topping, or layer them into the dish before baking. I prefer products with pork and simple seasonings as the only ingredients.
• Seasoning: feel free to have fun! Instead of smoked paprika you could use the same amount of regular paprika. Or you could add in different seasonings, such as oregano or garlic powder. Whichever seasoning you decide, add ¼ teaspoon at a time, tasting the sauce after each addition until it's perfect.

Instructions

Step 1: Preheat the oven to 350°F (177°C). Lightly butter a 9x13-inch baking dish and set aside.

Step 2: bring a large pot of water to a boil and stir in the ½ tablespoon of salt. Add the pasta and cook extra al dente (1 minute less than the package instructions). Drain the pasta and place it in a large mixing bowl. Drizzle with olive oil and mix until the pasta is evenly coated. This prevents the pasta from sticking together.

Step 3: While the pasta is cooking, mix the shredded cheeses together in a large bowl. Divide the cheeses into three piles: 3 cups for the sauce, 1 ½ cups for the inner layer, and 1 ½ cups for the outer layer. Set aside.

Step 4: In a large saucepan, melt the butter over medium heat. Gradually add the flour, whisking to combine. Cook for 1 minute, whisking continuously. Then slowly pour in the half and half and whole milk, whisking until combined.

Step 5: Continue cooking the sauce on medium heat. Whisk continuously until the sauce thickens. The sauce is done when it coats the back of a spoon.

Step 6: Remove the sauce from the heat. Whisk in the salt, pepper, and smoked paprika. Gradually add the 3 cups of shredded cheese reserved for the sauce, whisking to combine. The sauce is done when the cheese is melted and the sauce is smooth.

Step 7: Pour the sauce into the large mixing bowl with the pasta. Mix together until combined.

Step 8: Add half of the pasta mixture to the prepared baking dish. Spread it out evenly. Top with the 1 ½ cups of cheese reserved for the inner layer. Top that with the remaining pasta mixture. Then top with the final 1 ½ cups of cheese reserved for the outer layer.

Step 9: Melt the 2 tablespoons of butter in a small saucepan over medium heat, or in a microwave. Mix the melted butter and breadcrumbs together until combined. Sprinkle on top of the mac and cheese.

Step 10: Bake the mac and cheese uncovered for 20 to 25 minutes. It is done when the cheese is melted and bubbling and the topping is a light golden brown. If your dish is broiler safe, you can turn the broiler on for 2-5 minutes to get the top extra toasty. Watch carefully so it doesn't burn!

Equipment

• 9x13-inch baking dish: I prefer using a broiler safe dish so I can turn on the broiler the last few minutes of baking. This gets the top extra crispy!

Storage, Reheating, and Make Ahead

• Storage: you can store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Reheating: thaw frozen leftovers in the refrigerator overnight prior to reheating. If you have a large amount of leftovers, reheat it in a 350°F (177°C) oven uncovered for 15 to 20 minutes, until heated throughout. If you have a small amount, you can reheat it in a skillet over medium-low heat or in a covered, microwave safe bowl, microwaving in 60-second increments. I like to add a splash of milk on top before reheating to keep it creamy. Regardless of the reheating method, any leftovers should be heated until 165°F (74°C) throughout.
• Make ahead: you can make this recipe 1 to 2 days ahead of time as directed, but do not bake. Store unbaked in an airtight container in the refrigerator. Remove from the refrigerator 30 minutes beforehand to bring up to room temperature. Then bake as directed in the recipe. It should be heated until 165°F (74°C) throughout.

For more information about handling leftovers safely, check out this helpful USDA Leftovers and Food Safety guide.

FAQ

Related

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Pairing

These are my favorite dishes to serve with 6 cheese mac and cheese: