Teresa G.


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!

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6 ? (Makes 2 qt. casserole)
50 Min
55 Min


4 qt
water, boiling
1 tsp
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
1/2 tsp
seasoned salt
1/16 tsp
ground black pepper


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


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1(NOTE:) Recipe may be doubled for 9"x13" or 4 qt. casserole.

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2Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.

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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...

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4Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.

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5Add macaroni, stir; when water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.

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6Drain macaroni, but do NOT rinse; return macaroni to hot pot.

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7Immediately add butter and cream cheese; stir gently until melted.

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8Preheat oven to 350ºF.

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9In a plastic food bag or bowl combine cheeses.

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10Add combined cheeses to macaroni; stir to mix well.

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11Into the half & half, add egg, seasoned salt and black pepper; whisk or beat well with a fork until very well combined.

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12Pour over macaroni and cheese mixture in pan; stir to mix well.

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13Pour 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.)

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14Make topping by combining crushed croutons with melted butter; stir to coat; stir in the parmesan cheese; sprinkle evenly over macaroni.

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15Bake 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.)

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16Serve immediately. Cover and refrigerate leftovers.
If reheating, add a tablespoon of milk or half & half to the bottom of the dish.

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