5 Cheese Baked Macaroni & Cheese (with Dijon + Cavalli Pasta)

Alright this is about to be a creamy, rich, Caribbean-style baked mac & cheese moment 🔥—and that little Dijon touch? That’s exactly what takes it from good to “who made this?!”

Ingredients

• 1 lb cavalli pasta (or any short pasta)

• 2 tbsp butter

• 2 tbsp flour

• 2 cups evaporated milk

• 1 cup heavy cream

• 1–2 tsp Dijon mustard (your secret weapon 👀)

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & black pepper to taste

🧀 The 5 Cheese Blend:

• 16oz Sharp cheddar (base flavor)

• 16oz Mozzarella (for that stretch 😮‍🔥)

• 16oz Colby Jack (creamy + mild)

• 8oz Gouda (smoky depth)

• 8oz Parmesan (salty finish)

Instructions

Cook the pasta

• Boil cavalli noodles in salted water until just al dente

• Drain and set aside (don’t overcook—it finishes in the oven)

2. Make the cheese sauce

• Melt butter in a pan → whisk in flour (cook 1–2 mins)

• Slowly add evaporated milk + cream, whisking until smooth

• Add Dijon mustard, garlic powder, onion powder, salt, and pepper

• Let it thicken slightly

3. Melt the cheese

• Add in your cheeses (save some for topping)

• Stir until smooth, creamy, and thick

4. Combine

• Pour cheese sauce over pasta and mix well

5. Bake

• Transfer to a buttered baking dish, not all, but enough to make the first layer

• Top with some of the remaining cheese

• Layer the remaining noodle mixture and top with the rest of the cheese.

• Bake at 375°F for 25–30 mins

• Broil for 2–3 mins for that golden crust 🔥