Rebecca Hallstrom Recipe

8-Cheese Baked Macaroni

By Rebecca Hallstrom BeckyKear


When we were growing up, Mama used to make the best homemade macaroni and cheese I ever ate. I really wish I had her recipe, but since I don’t, I made up my own. I take it to all the family dinners and receive rave reviews - but that's just because they never ate Mama's! It’s good, but not as good as Mama’s!


Recipe Rating:
 2 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

1 lb
pasta (for fun, use mix of elbow, bowtie, shell)
1/2 stick
butter
Find more recipes at goboldwithbutter.com
1 c
milk, whole
1 lb
velveeta cheese, cubed
4 oz
cream cheese, cubed
8 oz
sharp cheddar cheese, shredded
8 oz
4-cheese mix, shredded (e.g., italian or mexican combination)
4 oz
parmesan cheese, shredded
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Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Grease (or spray) a 9x12 baking pan or casserole dish (I like to use glass).
3
Cook pasta according to directions. After thoroughly draining the cooked pasta, return it to the pan (with burner off).
4
While pasta is still very hot, add milk, butter, Velveeta, cream cheese, salt and pepper. Stir until all items are melted and distributed evenly.
5
Pour half of the pasta into the baking pan and top with ½ of each of the remaining cheeses.
6
Add the remaining pasta and top with the remaining cheeses.
7
Cover pan (with lid or foil) and bake for 30 - 40 minutes until cheese are bubbly and beginning to turn golden brown.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Other Tags: Quick & Easy, For Kids
Hashtags: #cheese, #macaroni