As we settle into the holiday season, after what has felt like 10 years wrapped into 1, it’s mind-boggling to imagine cooking delicious full-course meals for family members you don’t want to see every second anymore. 

Luckily, this Thanksgiving is only going to consist of me eating a buttload of unhealthy, mouth-watering, creamy, and of course, deliciously baked 5 cheese macaroni and cheese. My family came across this beautiful recipe on Pinterest in 2011 and ever since then we’ve been making it every year.  

The best way to find the ingredients that would be the safest is to use Instacart or to put on your mask and giddyup to Vons or Ralphs before everything is gone. As well as keeping a safe distance of about six feet from other persons. 

This is by far my favorite dish because of the different layers of gooeyness with all of the different spices and the way it makes my taste buds dance. 

The best part about this meal is that it tastes amazing all year long! You don’t have to wait until Thanksgiving, Hanukkah, Christmas. 

The ingredients consist of: 

  • 1 16 oz box of Cavatappi pasta (if unable to find, no worries, elbow pasta or ziti will work)
  • ½ cup of butter 
  • 3 tbsp of butter for topping 
  • ½ cup of all-purpose flour 
  • 2 tsp of dry mustard 
  • 2 tsp of salt 
  • 1 tsp of pepper 
  • 5 cups of whole milk 
  • 2 cups of shredded sharp or regular white cheddar cheese
  • 2 cups of shredded fontina cheese 
  • 2 cups of shredded asiago cheese
  • 2 cups of shredded mozzarella cheese 
  • 1 cup of grated parmesan cheese 
  • About ½ cup of any Breadcrumbs you prefer (My family uses Panko) 

Pots/pans needed: 

  • 13 x 9 inch baking dish ( I recommend using a glass one) 
  • Medium mixing bowl 
  • Medium stovetop pot


  1. Preheat the oven to 350 degrees Fahrenheit, spray the pan with cooking spray ( we use Pam), and cook the pasta as it states on the box.
  2. The next step is to grate the cheeses, if you were unable to buy the pre-shredded, and mix them in a medium bowl until they are evenly combined. 
  3. In a medium-size stovetop pot, melt the butter. Add flour, stirring until flour is absorbed. Add in the salt, pepper, and dry mustard. Cook on medium heat for about a minute. 
  4. Slowly add the milk, stirring constantly, make sure to get it off the sides of the pot so the sauce can thicken.
  5. Bring to a boil to test the thickness, Add more milk (½ cup at a time) if the sauce needs thinning.
  6. Lower the heat and allow the sauce to bubble for about 5 minutes or until the flour has cooked and the sauce has a creamy and thick consistency. 
  7. Add ? of the grated cheese mixture into the sauce as well as ½ cup of grated parmesan cheese. Stir/mix well.
  8. Drain pasta, then add it to the sauce. Stir until the pasta is evenly coated.
  9. Pour ½ of the pasta into the baking dish, then sprinkle with ? of the grated cheese mixture. Repeat ending with the cheese.
  10. Sprinkle the breadcrumbs on top
  11. Bake for 30 to 35 minutes or until it’s golden and bubbly. Then serve 🙂

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