Cheesiest of the Cheesiest Mac n Cheese

Tracy Agatone


If you LOVE cheese, like I do, then you will love this creation. I have tried various kinds of cheeses and found that my favorites are: Mozzarella, Sharp Cheddar, Mild Cheddar, and Parmigiano-Reggiano cheese, shredded. And for added crunch....crumble "Cheez-Its" for a nice crunchy crust!! Beware.....if your not a fan of a cheesy, mac n not try this (haha) ....there is A LOT of cheese in this. A good addition is chopped chicken or ham to make a meal with a nice small side salad of mixed greens and a lemon, olive oil vinaigrette.

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30 Min


50 Min


2 lb
elbow macaroni, cooked
16 oz
sour cream (breakstone is my favorite)
3-4 bag(s)
shredded cheeses (your choice) or use mozzarella, mild & sharp cheddar & parmigiano
2 c
5-6 dash(es)
garlic salt
3 c
crumbled cheez-its

Directions Step-By-Step

Preheat Oven to 350. In a big pot - cook macaroni according to the box. Drain and return macaroni to pot once all water has drained off.
Add the sour cream, cheeses, milk and garlic salt and mix very well. Continue to added cheeses until desired cheesiness has developed. (taste test is suggested to make sure enough seasoning has been added)
Layer the macaroni mixture in a glass casserole dish or aluminum pan - scooping out of pot and making first layer. Sprinkle cheeses over top of that layer - then continue on to scoop out 2nd layer of macaroni mixture and sprinkle cheeses. Continue with layers until pot has emptied. Then crumble the Cheez-Its over top to make crust
Cover with foil and place in oven for 40-45 mins. After that time has lapsed - take foil off and sprinkle with a little cheese and continue to cook for 10 mins or until cheese is bubbly and golden brown. Voila!!

About this Recipe

Other Tag: Quick & Easy