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!
(NOTE:) Recipe may be doubled for 9"x13" or 4 qt. casserole.
Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
(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...
Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
Add macaroni, stir; when water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
Drain macaroni, but do NOT rinse; return macaroni to hot pot.
Immediately add butter and cream cheese; stir gently until melted.
Preheat oven to 350ºF.
In a plastic food bag or bowl combine cheeses.
Add combined cheeses to macaroni; stir to mix well.
Into the half & half, add egg, seasoned salt and black pepper; whisk or beat well with a fork until very well combined.
Pour over macaroni and cheese mixture in pan; stir to mix well.
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.)
Make topping by combining crushed croutons with melted butter; stir to coat; stir in the parmesan cheese; sprinkle evenly over macaroni.
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.)
Serve immediately. Cover and refrigerate leftovers.
If reheating, add a tablespoon of milk or half & half to the bottom of the dish.