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!
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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!
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!
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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.
Expert Tips
- Use this helpful cheese substitution guide if you are using different kinds than the recipe: when substituting, keep the total cheese amount to 6 cups. It's best to use an even ratio of creamy and flavorful cheeses to achieve the perfect taste and consistency. For creamy cheeses, gouda, Fontina, and mozzarella are great substitutes. For flavorful cheeses, mild cheddar, asiago, colby, swiss, or Pecorino Romano would be delicious!
- Choose the right pasta shape for mac and cheese. Fusilli is a compact, spiral shaped pasta that holds up very well with the creamy cheese sauce. The spirals grip the sauce, packing a ton of flavor into each bite! Other great shapes include rotini, farfalle (butterflies), shells, or a traditional elbow macaroni.
- Cook the pasta extra al dente, about 1 minute less than the package instructions. This prevents the pasta from becoming mushy when it bakes in the oven.
FAQ
A combination of 6 cheeses is the best for mac and cheese. Each cheese has it's own unique flavors that provide a rich, well-rounded dish. Sharp cheddar, medium cheddar, provolone, Gruyere, Monterey Jack, and parmesan is the perfect combination for mac and cheese. The two types of cheddar provide a balanced, familiar cheesiness. Parmesan adds umami. Gruyere is nutty and very creamy when melted. Monterey Jack and provolone are mild with a creamy, velvety texture when melted. All blend together into a mac and cheese with the perfect amount of cheesiness and creaminess.
Packaged, pre-shredded cheeses should not be used for mac and cheese. They contain additives and preservatives that can make the cheese melt unevenly. Shredding your own cheese not only avoids these unwanted additives, but it's also much more flavorful. Also, moist, crumbly cheeses are not ideal. Examples include feta and cotija. While delicious, their high moisture levels prevent them from melting properly and can make the sauce clumpy.
The right ratio of milk fat and flour for the sauce keeps the mac and cheese moist. This recipe has the perfect amount of milk fat with both whole milk and half and half. Your mac and cheese will be super creamy.
Related
Looking for more pasta recipes? Try these favorites:
Pairing
These are my favorite dishes to serve with 6 cheese mac and cheese:
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Recipe
6 Cheese Mac and Cheese
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I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
Ingredients
Pasta
- 1 pound dried fusilli pasta *
- ½ tablespoon salt
- ½ tablespoon olive oil (extra virgin)
Six cheeses
- 1½ cups sharp cheddar cheese (shredded)*
- 1 cup Monterey Jack cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 1 cup medium cheddar cheese (shredded)
- 1 cup provolone cheese (shredded)
- ½ cup parmesan cheese (finely shredded)
Sauce
- ½ cup all purpose flour
- ½ cup unsalted butter
- 2 cups whole milk
- 2 cups half and half
- ½ tablespoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika *
Topping
- 2 tablespoons unsalted butter
- 1 cup Italian breadcrumbs *
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350℉ (177℃). Lightly butter a 9x13-inch baking dish and set aside.
- Prepare the pasta: Bring a large pot of water to a boil. Stir in the kosher salt. Add the dried 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 the pasta with the olive oil and mix until the pasta is evenly coated. This will keep the pasta from sticking together.
- Prepare the 6 cheeses: While the pasta is cooking, mix the shredded cheeses together in a large bowl. Then divide the cheeses into three piles as follows: 3 cups for the sauce, 1½ cups for the inner layer of the mac and cheese, and 1½ cups for the outer layer. Set aside.
- Make the sauce: 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 milk, whisking continuously until combined.
- Thicken the sauce: Continue cooking the sauce on medium heat. Whisk continuously until the sauce thickens. When the sauce is done, it should coat the back of a spoon.
- Add seasoning and cheese to the sauce: Remove the sauce from the heat. Whisk in the salt, pepper, and smoked paprika. Gradually add the 3 cups of shredded cheese that you reserved for the sauce, whisking to combine. The sauce is done when it is smooth with all the cheese melted.
- Add the sauce to the pasta: Pour the sauce into the large mixing bowl with the pasta. Mix together until combined.
- Assemble the mac and cheese: Add half of the pasta mixture to the prepared 9x13-inch baking dish. Spread it out evenly. Top with the 1½ cups of cheese reserved for the inner layer. Top that with the remaining pasta mixture. Then top with the final 1½ cups of cheese reserved for the outer layer.
- Make the breadcrumb topping: Melt the 2 tablespoons of butter in a small saucepan over medium heat, or in a microwave (in 15 second increments). Mix the melted butter and breadcrumbs together until combined. Sprinkle on top of the mac and cheese.
- Bake the mac and cheese: place in the oven and bake uncovered for 20 to 25 minutes. When done, the cheese will be melted and bubbling and the topping a light golden brown. If using a broiler safe baking dish, you can turn the broiler on for the last 2 to 5 minutes to get the top layer extra toasty. Watch carefully to make sure it doesn't burn. Serve immediately while warm and enjoy!
Video
Notes
- Fusilli pasta: the spiral shape grabs the sauce and packs each bite with flavor. It can be substituted with a different pasta shape if preferred. Some options are rotini, farfalle, or the traditional elbow shaped macaroni.
- Cheese substitution guide: you can substitute any cheese. The key is keeping the total cheese amount to 6 cups. It's best to use an even ratio of creamy and flavorful cheeses for the perfect consistency and taste. Creamy cheeses that would be a great substitute include gouda, fontina or mozzarella. For flavorful cheeses you can use mild cheddar, Pecorino Romano, asiago or swiss. Regardless of the type of cheese, shred your own for the best flavor and even melting.
- Smoked paprika: regular paprika can be substituted in the same amount. Other seasonings can be used in addition to or in place of the paprika. Options include garlic powder or oregano. Start with ¼ teaspoon, tasting the sauce after each addition until you have your preferred level of seasoning.
- Italian breadcrumbs: I prefer using pangrattato, a coarse Italian breadcrumb that is toasted in garlic infused olive oil and fresh herbs. It adds the perfect amount of crispiness to the dish. You can also use regular breadcrumbs, panko, or omit them altogether.
- Equipment: 9x13 inch baking dish. I prefer a broiler safe dish so I can get the topping extra crispy during the last few minutes of baking.
- Storage: 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 before reheating. For a large amount of leftovers, reheat uncovered in a 350°F (177°C) oven for 15 to 20 minutes, until heated throughout. For a small amount, add a splash of milk on top and reheat in a skillet over medium-low heat, or microwave in a covered, microwave-safe bowl in 60-second increments. All leftovers should be heated to 165°F (74°C) throughout.
- Make ahead: make up to 2 days ahead as directed, but do not bake. Store in an airtight container in the refrigerator. Remove from the refrigerator 30 minutes before reheating. Bake as directed in the recipe. It should reach 165°F (74°C) throughout before serving.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Anne Poggio says
Love this recipe. It’s easy to make with your precise directions and video. My family thought it was delicious. Will be making it again.
Maria says
I'm so happy you love this recipe and found the directions and video helpful!
RD says
This recipe makes the very best mac and cheese I’ve ever eaten, hands down! The balance of flavors with the six cheeses are perfect, and the bread crumbs add that delicious crunch that really elevates a great dish. The smoked paprika adds a smoky, complex flavor that can’t be beat. Cooking the pasta al dente results in a perfect consistency, even with reheating. Try this recipe yourself, you won’t be disappointed!
Maria says
Thank you, so happy you liked the recipe. It really is the best mac and cheese ever!