5 Cheese Krack n Cheese Recipe

 

Ultimate 5 Cheese Krack n Cheese Recipe

---

Introduction: Why This 5 Cheese Krack n Cheese Will Be Your New Comfort Food Obsession

When you think of mac and cheese, what comes to mind? Creamy, cheesy, gooey pasta that melts in your mouth? Now imagine elevating that beloved classic with not one, not two, but five different cheeses to create an ultra-rich, deeply flavorful dish that satisfies even the most discerning cheese lovers.

This 5 Cheese Krack n Cheese recipe is not your average mac and cheese. It’s decadently creamy, with a perfect cheesy crust on top that cracks and crunches when you dig your spoon in—hence the name "Krack n Cheese." The blend of five carefully chosen cheeses brings a balance of sharpness, creaminess, nuttiness, and meltability that makes every bite an experience.

Whether you’re serving this for a family dinner, a potluck, or a special occasion, this dish will steal the spotlight. I’m going to take you step-by-step through the ingredients, techniques, and insider tips to make your ultimate 5 Cheese Krack n Cheese a showstopper.

---

Part 1: Ingredients — The Heart of the Recipe

Cheese Selection: Why These 5 Cheeses?

• Sharp Cheddar: Classic, tangy, melts well, and provides the familiar mac and cheese flavor.

• Gruyère: Adds a slightly sweet, nutty flavor with great meltability.

• Fontina: Creamy and mild, it melts beautifully and adds silkiness.

• Parmesan: Sharp, salty, and perfect for the crust topping.

• Mozzarella: Mild and stretchy, it contributes that perfect gooey texture.

Pasta

• Use elbow macaroni or small shells, which hold cheese sauce perfectly.

• Fresh pasta works too but cooking times will differ.

Sauce Base

• Butter, all-purpose flour: For a classic béchamel cheese sauce base.

• Whole milk or half-and-half: For creaminess.

• Seasoned with garlic powder, onion powder, dry mustard powder, salt, pepper, and a pinch of paprika for color and mild smokiness.

Topping

• A mix of panko breadcrumbs and Parmesan cheese gives the signature “krack” crust.

• Butter melted into the breadcrumbs adds crunch and golden color.

---

Part 2: Full Ingredient List

Ingredient	Quantity	Notes
Elbow macaroni	1 lb (450g)	Or small shells
Unsalted butter	6 tbsp	Divided: 4 tbsp for sauce, 2 tbsp for topping
All-purpose flour	1/4 cup (30g)	For roux
Whole milk	4 cups (1 liter)	Warmed
Garlic powder	1 tsp	For seasoning
Onion powder	1 tsp	For seasoning
Dry mustard powder	1 tsp	Enhances cheese flavor
Salt	1 tsp (adjust to taste)	For sauce and pasta
Black pepper	1/2 tsp	Freshly ground preferred
Paprika	1/4 tsp	Adds mild smokiness and color
Sharp cheddar cheese	2 cups shredded	About 8 oz (225g)
Gruyère cheese	1 cup shredded	About 4 oz (115g)
Fontina cheese	1 cup shredded	About 4 oz (115g)
Parmesan cheese	3/4 cup grated + 1/2 cup for topping	About 3 oz total
Mozzarella cheese	1 cup shredded	About 4 oz (115g)
Panko breadcrumbs	1 cup	For topping
Fresh parsley (optional)	2 tbsp chopped	For garnish