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!
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: Add water and ½ tablespoon of salt to a large pot. Bring to a boil over medium-high heat. Add the dried pasta and cook al dente (1 minute less than the package instructions). Drain the pasta and add to a large mixing bowl. Drizzle the pasta with the olive oil and mix together. 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. Slowly pour in the half and half, whisking continuously until combined. Slowly pour in the whole 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: for 20 to 25 minutes uncovered. 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. You can mix in the breadcrumbs prior to serving, or leave unmixed to keep them in a crispy layer on top.
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Notes
Fusilli pasta: is ideal because it's 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: shred your own for the best flavor and even melting. Packaged, pre-shredded cheeses may contain unwanted additives that can make the cheese melt unevenly. Any cheese can be substituted for a different type. The key is keeping the total cheese amount to 6 cups. You can use less than 6 types of cheese as long as you use 6 cups total.
Unsalted butter, whole milk, and half and half: using grass-fed dairy adds creaminess and richness.
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.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freeze in an airtight container for up to 3 months. 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 microwave at 50% power. Stir in 60 second increments. All leftovers should be heated to 165°F (74°C) throughout.
Make ahead instructions: Make 1 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 uncovered in a 350°F (177°C) oven for 25 to 30 minutes until 165°F (74°C) throughout. The cheese should be melted and bubbly and the topping a light golden brown color.
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.