5 Cheese Mac and Cheese Recipe: Domino’s Copycat With Extra Melty Layers

This Domino’s copycat 5-cheese mac and cheese delivers the same creamy, melty perfection you crave—just made at home with a few key techniques. The secret lies in using Domino’s cheese blend (or a mix of cheddar, mozzarella, and cream cheese) for that signature tangy, rich flavor.

I’ve perfected this recipe over years of testing, ensuring every bite is velvety, cheesy, and impossible to resist.

The foolproof method starts with a proper roux—equal parts butter and flour cooked until golden—to create a smooth, thick base. Then, we add the cheese in stages, whisking constantly to prevent lumps and maximize meltiness.

A splash of milk at the end ensures the sauce is silky, not grainy, while a sprinkle of breadcrumbs on top adds a crispy contrast.

By the time it comes out of the oven, you’ll have restaurant-quality mac and cheese with a golden, bubbling top and a sauce so rich it coats every noodle. The cheese pulls in long, stretchy strands, and the crust is perfectly crispy—just like the real deal.

This recipe is designed to impress, whether you’re feeding a family or craving a comfort-food fix.

For extra indulgence, fold in cooked bacon or broccoli before baking, or top with extra cheese for a decadent finish. The best part? Leftovers reheat beautifully, making this the ultimate weeknight staple. Let’s get cooking!

Ingredients for 5 cheese mac and cheese dominos

Six cheeses plus a few pantry staples. That’s all it takes for Domino’s-level meltiness.

The cheese blend is non-negotiable here. Sharp cheddar gives the tang, mozzarella the melt, and cream cheese the richness—don’t skip any. Grocery store pre-shredded cheese has anti-caking agents that make the sauce grainy, so grab blocks and shred them yourself. For the American cheese, Kraft Singles are the gold standard—no substitutes here. If you want to go all-out like Domino’s, mix in 1/4 cup powdered American cheese (the kind used in fast food) for that signature tangy kick. The butter should be cold when you start the roux—this prevents burning and gives you that perfect golden color.

No sharp cheddar? Monterey Jack at half the amount works in a pinch, but the flavor won’t be as bold. Out of mozzarella? Fontina melts beautifully and adds a nutty depth. The cream cheese is crucial—Neufchatel is lighter but still works. For the milk, half-and-half makes the sauce even creamier. Want to make this ahead? Assemble everything up to baking, then refrigerate for up to 24 hours—the flavors meld beautifully overnight. The panko topping can be swapped for crushed Ritz crackers if you’re out, but panko gives that perfect crispy texture. And yes, you can use vegetable oil instead of butter for the roux if you’re watching fat content, though the flavor won’t be quite the same.

This reheats like a dream—just cover with foil and warm in the oven at 350°F for 15-20 minutes. For the crispy topping, bake it uncovered for the last 2-3 minutes to get that golden color. Leftovers keep for 4-5 days in the fridge, but honestly, this disappears fast. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating. Pro tip: Double the recipe and freeze half. You’ll thank me when you’re craving comfort food at 2 AM and don’t want to cook. The cheese sauce thickens as it cools, so if it seems too thick when you first make it, just stir in a splash of warm milk.

Step-by-step instructions for 5 cheese mac and cheese

Here’s how to make Domino’s iconic copycat version with that signature gooey texture and crispy topping.

Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. I like to use medium or extra-large size—they hold up better to the cheese sauce. Cook until 1 minute before the package directions specify for al dente (about 11-12 minutes total).

Drain the pasta but reserve 1 cup of pasta water—this starchy liquid is your secret weapon for creating a silky sauce. The pasta should still have a slight bite to it because it’ll finish cooking in the oven. If you rinse it now, you’ll ruin the sauce’s ability to cling to every noodle.

In a large Dutch oven or heavy pot, melt 0.75 cup of cold cubed unsalted butter over medium heat. Once fully melted, whisk in 0.75 cup of all-purpose flour to form a roux. Cook for 2-3 minutes until it turns a light golden color—this removes the raw flour taste and thickens your sauce.

Slowly pour in 1 cup of warmed whole milk while whisking continuously. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. This is your base sauce, and getting it smooth now prevents lumps later. Taste and adjust seasoning with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

Reduce heat to low and begin adding the cheeses in this order: 8 ounces of softened cream cheese, 1.5 cups of sharp cheddar, 1 cup of mozzarella, and 0.5 cup of freshly grated parmesan. Stir constantly until fully melted and smooth—this usually takes 3-5 minutes. The cream cheese adds richness, while the aged cheddar brings depth of flavor.

Here’s where the magic happens: Add 4 ounces of sliced American cheese and 1 teaspoon of garlic powder. The American cheese creates that signature gooey texture Domino’s is known for, while the garlic powder adds a subtle savory note. Stir until completely melted and the sauce reaches a thick, creamy consistency. If it’s too thick, add pasta water 1 tablespoon at a time until it reaches a pudding-like texture.

Remove the pot from heat and gently fold in the drained elbow macaroni using a wooden spoon or spatula. You want to coat every noodle in that luxurious cheese sauce while keeping some of the pasta’s texture. This step is all about balance—don’t overmix or you’ll break the noodles.

Transfer the macaroni and cheese mixture to a 9×13-inch baking dish and spread it out evenly. The dish should be about ¾ full—this gives you room for the crispy topping without overflowing. Press down gently on the top to create a smooth surface for the breadcrumb topping.

In a small bowl, melt 2 tablespoons of butter for the topping. Mix it with 0.5 cup of panko breadcrumbs and spread this mixture evenly over the macaroni and cheese. The butter helps create a golden, crispy crust while the panko adds texture contrast.

Bake at 375°F for 20-25 minutes until the top is deep golden brown and bubbly. The edges should be crispy while the center remains creamy. If the top browns too quickly, tent loosely with foil for the last 5 minutes of baking. Let it rest for 10 minutes before serving—this allows the cheese to set slightly and makes cutting easier.

Essential equipment for this recipe

Essential Pottery

Start with a large Dutch oven (I use All-Clad) for the roux and sauce—it distributes heat evenly and prevents scorching. A 9×13-inch baking dish (like CorningWare) is non-negotiable for even baking and that perfect golden crust.

For measuring, a stainless steel measuring cup (like OXO Good Grips) ensures accuracy with butter and milk.

Cheese Tools

A box grater (I prefer Microplane) is crucial for freshly shredding cheddar and parmesan—pre-shredded cheese has anti-caking agents that ruin texture. For the American cheese, a sharp chef’s knife (like Wüsthof) helps slice it evenly.

Keep a small bowl handy for melting the extra 2 tbsp butter for the breadcrumb topping.

Whisking Essentials

A balloon whisk (I love Cuisinart) is your best friend for the roux and sauce—it incorporates air and prevents lumps. A wooden spoon (like Ozeri) helps fold in the pasta gently without breaking it. For the breadcrumb topping, a rubber spatula ensures even spreading.

Temperature Control

An instant-read thermometer (I use ThermoWorks) monitors the pasta water and oven temp—critical for al dente pasta and perfect browning. A kitchen timer (like West Bend) prevents overcooking the pasta or burning the roux. For the oven, a digital probe thermometer ensures 375°F accuracy.

Optional Upgrades

For extra crispiness, a pizza stone (like Lodge) on the lower rack reflects heat upward. A fine-mesh sieve strains excess starch from the pasta water if needed. For reheating, a microwave-safe dish (like Pyrex) with a damp paper towel keeps it creamy.

Frequently asked questions