5 Cheese Macaroni
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 (16 ounc box||elbow macaroni|
|1 c||shredded muenster cheese|
|1 c||shredded cheddar cheese|
|1 c||shredded extra sharp cheddar cheese|
|1 c||shredded monterey jack cheese|
|8 oz||cubed processed cheese food (velveta)|
|1 1/2 c||half-and-half|
|1/8 tsp||ground black pepper|
Muskegon, MI (pop. 38,401)
Member Since Oct 2010
Whether it is a summer picnic or Christmas dinner, all year around, my family asks me to bring the macaroni and cheese. EVERYONE loves how rich and creamy it is!
Bring a large pot of water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. Add the stick of butter and mix it into the macaroni evenly
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, Monterey Jack cheese and proccessed cheese ; combine cheeses well then add it to the noodles and again mix well
Preheat oven to 350 degrees F (175 degrees C).
Im a small bowl, combine the half and half, eggs and salt and pepper. Mix this thoroughly. Pour this into the noodle and cheese dish. Be sure to coat all of the noodles and cheese with the half and half mixure. Transfer to a lightly greased deep 2 1/2 quart casserole dish or 9x13
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve and ENJOY!!!