8-Cheese Baked Macaroni

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


1 lb pasta (for fun, use mix of elbow, bowtie, shell)
1/2 stick butter
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

The Cook

Rebecca Hallstrom Recipe
Well Seasoned
Oklahoma City, OK (pop. 579,999)
Member Since Oct 2011
Rebecca's notes for this recipe:
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!
Make it Your Way...

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

1-5 of 6 comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Oct 28, 2011
I have made it this way and I have to say it is delish. I think the more kinds of cheeses you can use the better it makes it.
I alos like to sometimes put in provolone, baby swiss and baby gouda together with the 4-cheese mix.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Oct 28, 2011
I tried this recipe and say it's Family Tested & Approved!
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Oct 28, 2011
...suppose to have been "also" up above
user Rebecca Hallstrom BeckyKear - Oct 29, 2011
I am going to try some of these different cheeses next time, Cindy - I love provolone. Was thinking of using smoked cheddar, too, to give it a bacony flavor. Thanks for the suggestions!
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Oct 29, 2011
You are welcome, I bet smoked cheddar will be awesome.

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