7-cheese Mac & Cheese Recipe

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7-Cheese Mac & Cheese

Alida S


Easy, cheesy & OH so yummy!

pinch tips: Perfect Pasta Every Time



more than 10 servings


20 Min


1 Hr


2 lb
elbow macaroni, cooked
8 large
1 c
velvetta cheese, sliced into small cubes
1/2 c
butter, melted
6 c
half and half
6 c
sharp cheddar cheese, shredded
2 c
parmesan cheese, freshly shredded, divided
1 1/2 c
mozzarella cheese, shredded
2 c
asiago cheese, shredded
1 c
havarti cheese, shredded
1 c
muenster cheese, shredded
1/8 tsp
1 Tbsp
black pepper
2 c
breadcrumbs, around 4 slices of bread
4 Tbsp
butter, melted

Directions Step-By-Step

Preheat oven to 325 degrees. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 8 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl.
Add the Velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half; 1 cup of the Parmesan cheese, and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into large buttered baking dish.
Melt 4 tablespoons of butter in non-stick fry pan, medium heat. (Now, I use real bread and slice it into cubes about 3/8”, like little tiny croutons.) Add breadcrumbs to the melted butter and fry them for about 2 minutes. Remove from heat. Add 1 cup shredded Parmesan to breadcrumbs. Sprinkle mixture evenly over casserole. Bake covered with foil for 35-40 minutes. Uncover and bake another 15-20 minutes more for a touch of a “crusty” top. Remove, let stand 5 minutes.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids