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
Prep Time:
Cook Time:


1 lb
pasta (for fun, use mix of elbow, bowtie, shell)
1/2 stick
Find more recipes at
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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe

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