1- Creating the ultimate five cheese mac and cheese starts with simple, reliable steps that anyone can follow, even if you’re new to cooking. Begin by preheating your oven to 350°F and lightly greasing a 9x13x3-inch casserole dish to ensure your dish comes out perfectly baked. Then, reserve 1/2 cup of each shredded cheese except for the processed cheese, and combine them to set aside for a tasty topping later.

2- Next, bring a gallon of water to a boil, add the kosher salt, and cook the 16 ounces of large elbow macaroni for about 10 minutes until it’s almost al dente. Drain the pasta in a colander and set it aside. In a small bowl, whisk together the lightly beaten egg, 1 3/4 cups of evaporated milk or whole milk, 1 tablespoon seasoned salt, 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons granulated onion, 3/4 teaspoon ground mustard, 1/2 teaspoon ground paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if you like a bit of heat.

3- In the same pot you used for the pasta, melt the 1/2 cup of sliced unsalted butter over medium heat, then add the drained macaroni and coat it evenly. Pour in the milk and spice mixture, stirring in the remaining bulk shredded cheeses except for the reserved topping, and mix everything well. Transfer this mixture to your prepared casserole dish, sprinkle the reserved cheese on top, cover with aluminum foil sprayed with non-stick spray, and bake for 30 minutes. Finally, remove the foil and bake for an additional 25-30 minutes until the cheese bubbles and browns slightly, then let it cool for 10-15 minutes before serving. For those wanting more ideas on comforting desserts, try a classic peach cobbler recipe from our blog.