BETTER THAN MOM'S MAC 'N CHEESE

Teresa G.

By
@BlueGinghamApron

Nine cheeses? Oh, yeah! I was craving macaroni and cheese, but wanted something a little different and this is what I came up with. Believe it or not, I didn't even include every cheese in my refrigerator! I listed that the recipe serves 6, but you'd better get an extra big helping because there probably won't be any left for seconds!


Featured Pinch Tips Video

Comments:

Serves:

6 ? (Makes 2 qt. casserole)

Prep:

50 Min

Cook:

55 Min

Method:

Bake

Ingredients

4 qt
water, boiling
1 tsp
salt
8 oz
elbow macaroni, uncooked
2 Tbsp
butter, room temperature
4 oz
cream cheese (1/2 brick), room temperature
1/8 c
bleu cheese crumbles
1/4 c
asiago cheese, shredded
1/3 c
muenster cheese, shredded
1/2 c
mild cheddar cheese, shredded
1/2 c
extra-sharp cheddar cheese, shredded
2/3 c
monterey jack cheese, shredded
1 c
half & half creamer (or combination of heavy cream & whole milk)
1 large
egg
1/2 tsp
seasoned salt
1/16 tsp
ground black pepper

TOPPING

1 Tbsp
butter, melted
1 c
herb seasoned croutons, crushed
1/8 c
grated parmesan, romano & asiago cheese blend (shaker container type)

Directions Step-By-Step

1
(NOTE:) Recipe may be doubled for 9"x13" or 4 qt. casserole.
2
Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
3
(This step is the most time consuming, so you may want to shred the cheeses ahead of time. Please don't use the pre-shredded cheeses as it will negatively affect your results.) Gather and prep all ingredients except macaroni (shred cheeses, crush croutons etc...
4
Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
5
Add macaroni, stir; when water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
6
Drain macaroni, but do NOT rinse; return macaroni to hot pot.
7
Immediately add butter and cream cheese; stir gently until melted.
8
Preheat oven to 350ºF.
9
In a plastic food bag or bowl combine cheeses.
10
Add combined cheeses to macaroni; stir to mix well.
11
Into the half & half, add egg, seasoned salt and black pepper; whisk or beat well with a fork until very well combined.
12
Pour over macaroni and cheese mixture in pan; stir to mix well.
13
Pour macaroni mixture evenly into prepared dish. (If you have a little shredded cheese leftover, you may sprinkle on top of macaroni mixture, up to 1/2 cup.)
14
Make topping by combining crushed croutons with melted butter; stir to coat; stir in the parmesan cheese; sprinkle evenly over macaroni.
15
Bake at 350ºF for approximately 50 to 60 minutes (place a sheet of aluminum foil over it, towards the end of cooking time, if it is beginning to become too browned.)
16
Serve immediately. Cover and refrigerate leftovers.
If reheating, add a tablespoon of milk or half & half to the bottom of the dish.

About this Recipe