PREP: 10 min
  COOK: 60 min

Five Cheese Mac & Cheese

This is the ultimate Mac & Cheese recipe.  Perfect for all ages!


  • 1 package (16 oz) uncooked pasta such as penne, rigatoni or elbow
  • 1/2 cup Oakhurst butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 3 cups Oakhurst Milk
  • 1 cup Oakhurst Sour Cream
  • 8 oz cheddar cheese, 2 cups shredded
  • 4 oz Monterey Jack cheese, 1 cup shredded
  • 4 oz Gruyère cheese, 1 cup shredded
  • 4 oz Parmesano Reggiano cheese, 1 cup shredded
  • 4 oz mozzarella cheese, 1 cup shredded


  • Heat oven to 350°F. Cook and drain pasta as directed on package. Spray 13×9-inch baking dish with cooking spray.
  • While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, mustard, and paprika. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add milk gradually, stirring constantly. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in sour cream and cheese.
  • Gently stir cooked pasta into cheese sauce. Spoon into prepared baking dish.
  • Bake uncovered 30 to 40 minutes until bubbly and deep golden brown. Store leftovers in refrigerator.


  • Cheese Swaps: Try Gouda or Havarti for the Monterey Jack cheese. Try Jarlsberg or fontina for the Gruyère. Toss in your family faves and create new cheese combos.
  • Make your mac and cheese special by stirring a cup of cooked lobster into the cheese sauce.
  • Top with buttered breadcrumbs before baking for a crunchy, buttery topping.


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