5 Cheese Macaroni

jenifer carnegie Recipe

By jenifer carnegie jenne

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!


Recipe Rating:
 53 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Now this is some serious mac & cheese! For me, the more cheese the merrier, and this recipe hits just the right notes of cheesy goodness. It's a wonderfully classic dish with a fun modern twist. Try it and it just may become your go-to mac & cheese!

Ingredients

1 (16 ounc box
elbow macaroni
1 stick
butter
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
2
eggs
1/4 tsp
salt
1/8 tsp
ground black pepper
Janet Tharpe

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Directions Step-By-Step

1
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
2
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
3
Preheat oven to 350 degrees F (175 degrees C).
4
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
5
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve and ENJOY!!!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 267
  • user
    Jennifer McConnell Shutterbug81 - Dec 11, 2010
    Jenifer, I'm going to have to try this. My mother has always forbid boxed mac n cheese in her house, so growing up we always had homemade...to this day I can't stand the taste of the boxed stuff!!!

    She does hers a bit differently, same ingredients without the the Muenster (it sounds wonderful with it though), and uses heavy cream, butter, salt, lots of pepper, and flour to make a rue, adding the cheese to the rue when it's a thick enough white sauce, and then adding to the noodles and baking.........Similar to a sausage gravy white sauce minus the sausage of course.....I love how it tastes, but it's so much extra work that I don't make it very often. Your version seems a little easier to make, and the 3 different cheeses sound delightful together!!! Gonna try this later next week! Thanks!
  • user
    Stephanie Dodd skeen - Dec 12, 2010
    This sounds decadent! Mac and Cheese is on the top five of my favorite foods and all these cheeses blended have to be excellent!!! Thanks for posting Jennifer!
  • user
    jenifer carnegie jenne - Dec 13, 2010
    @Jennifer - Since I found this recipe, my kids wont eat the boxed mac n cheese anymore. I am not typically a proccessed cheese fan (it bothers me that it sits on a shelf and requires no refridgeration) but it is such a great addition 2 this cheese combination.

    It was important 2 me 2 find a mac n cheese recipe that was delicious, creamy, easy AND required NO RUE. I tend 2 avoid recipes using rues - I am not very good at making it as mine seems either 2 raw (and u taste the flour) or over done. This recipe is so simple AND its sure 2 make u the rockstar at ur party!

    @Stephanie - Trust me, once u try this, u will never want another kind of mac n cheese

    Let me know what u guys think after u have made it ..... Thnx so much
  • user
    Jennifer McConnell Shutterbug81 - Dec 13, 2010
    lol Jenifer, I actually enjoy recipes that use a Rue, and make them often.... S.O.S., Sausage n Gravy, and even my fabulous fully loaded baked potato soup uses a rue...... But with Mac n Cheese, it just makes things more difficult, as I never measure (rarely at least), and just eyeball everything, and I always tend to make more cheese mixture using the rue than I actually need, and end up wasting a lot of it when I find I've made too much. So much easier your way!!! lol
  • user
    Kitchen Crew JustaPinch - Dec 20, 2010
    I shared a photo of this recipe.
    View photo