Joe's MagicRoni & Cheese

Andrea Clark


This is my guy's absolute favorite comfort food especially during the Winter months, but surely a crowd-pleaser at any holiday party or special family dinner. My Dad (my worst critic) said it's the best he's ever had! Say 'more cheese please'!

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20 Min


40 Min




1 lb
macaroni - (elbow, orechiette, penne, rigatoni or farfalle work well)
1 c
shredded cheddar cheese
1 c
shredded extra sharp cheddar cheese
1 c
shredded colby jack cheese
1 c
shredded manchego cheese
8 oz
cubed velveeta cheese
1 1/2 c
whole milk
1 medium
chopped yellow or white onion
2 large
2 Tbsp
spicy deli mustard
1/4 tsp of table salt
1/4 tsp ground black pepper
italian bread crumbs
grated parmesan cheese

Directions Step-By-Step

1)Bring a large pot of water to a boil. Add macaroni and cook for 8 minutes. Drain well and return to the pot. Add 1 stick of butter and mix well into macaroni.

2)In a large bowl, combine all of the shredded cheeses and cubed Velveeta cheese. Mix the cheeses well together, then add it to the macaroni & butter and mix well. Cheeses will not melt into macaroni but should be mixed in evenly.

3)Preheat oven to 350 degrees F (175 degrees C).

4)In a medium bowl, combine the whole milk, eggs, mustard, and the salt & pepper - Mix well. Pour this mixture onto the macaroni & cheese dish. Be sure to coat all of the macaroni and cheeses with wet mixture. Add chopped onions. Mix well but gently to avoid breaking macaronis. Transfer to a lightly greased (I use cooking spray) 2 ½” deep quart casserole dish or 9x13 baking dish/Pyrex.

5)Bake for 40 minutes or until hot and bubbling golden brown around the edges. For the last 5 minutes of baking, sprinkle top with Italian bread crumbs & grated parmesan cheese to your taste.

When Joe's MagicRoni & Cheese is removed from the oven, I usually let it sit 5-10 minutes before serving & enjoying it's cheesy goodness.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Dairy
Regional Style: American