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Five Cheese Mac & Cheese

Teri & Jenny
5 from 7 votes
Prep Time 20 mins
Cook Time 50 mins
Servings 8
Calories 822 kcal


  • 1 pound dry gemelli pasta can substitute elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 3 ½ tablespoons all purpose flour
  • 2 cups whole milk
  • 2 tablespoons fresh lemon juice
  • 3 ounces white extra sharp cheddar cheese, shredded
  • 3 ounces Gruyere, shredded
  • 3 ounces Havarti, shredded
  • 3 ounces Manchego, shredded
  • 1.5 ounce Parmesan cheese, grated
  • 12 ounces cooked bacon, crumbled
  • 2 tablespoons chives, thinly sliced


  • 3 slices sourdough bread, crusts removed and cut into ¼ inch cubes
  • ¼ cup (½ stick) unsalted butter
  • 2 tablespoons chives, thinly sliced
  • 1 tablespoon unsalted butter melted
  • salt and pepper to taste


  • For topping: Toss all ingredients together in a mixing bowl until all cubes are coated in butter. Lightly season with salt and pepper. Set aside until ready to use.
  • Preheat oven to 375°F.
  • Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2½ – 3 tablespoons) and then the pasta.
  • Boil pasta for 10 to 12 minutes or until al dente, stirring occasionally. Drain pasta and set aside in a large mixing bowl.
  • Melt butter over medium heat in a medium saucepan. Add garlic and sauté for 30 seconds. Sprinkle flour over butter mixture and whisk together. Allow mixture to cook for 2 to 3 minutes.
  • Whisk milk into flour mixture and continue to whisk until fully incorporated and no lumps remain. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes.
  • Place all shredded and grated cheeses into a mixing bowl and toss together with lemon juice.
  • Stir cheese into the béchamel sauce and stir until cheese just melts and creates a smooth sauce.. Season with salt and pepper.
  • Fold cheese sauce into pasta until just combined. Fold in bacon and chives until completely mixed.
  • Pour macaroni into a buttered 8”x8” baking dish and spread evenly. Sprinkle the top with the buttered cubes of sourdough and bake for 20 to 25 minutes.
  • Remove from oven and allow macaroni and cheese to cool for about 7 minutes before serving.


Serving: 1gCalories: 822kcalCarbohydrates: 63gProtein: 40gFat: 45gSaturated Fat: 23gCholesterol: 125mgSodium: 1216mgPotassium: 483mgFiber: 2gSugar: 5gVitamin A: 924IUVitamin C: 3mgCalcium: 527mgIron: 2mg
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