My Grandmother and Mom's 6 Cheese Macaroni

Bonnie Beck


This is our families absolutley favorite. It's been passed down for 7 generations now.
We never have family party or reunion without!

I made 3 trays for my brother's 70th birthday last week & not a drop was left. Well with the exception of one tray I hide for my nephew Brett & his family.

I received a marriage proposal when I made a tray of this for the Veterans. Everytime they have a party now they ask for it. Of course I make enough for 100. It's my way of saying, Thank You, for your service and sacrifice to the USA.
Thank You, God for these American men & women who gave so much.

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8 people


1 Hr


1 Hr 30 Min


1 lb
elbow macaroni, cooked to el dante or small shells (my favorite)
1 lb
extra sharp cheddar cheese, shredded
1 lb
coby/monterey cheese, shredded
8 oz
velveeta cheese, cubed into 12 pieces
2/3 c
parmesan cheese
12 slice
american cheese
1 stick
4 Tbsp
3 c
milk or more, you want th milk to just about come to the edge of your pan
salt and pepper to taste

Directions Step-By-Step

Butter a 13 X 9 X 2 pan. Or use Pam.
Start with a layer on macoroni, then add 1/2 the cheddar and 1/2 the Coby/Montery Jack. Add 6 slices of America cheese. Add 1/2 Velveeta cheese dottingly. Shake half the parmesan cheese on top. Sprinkle 2 Tablespoons of flour evenly over the top. Salt and Pepper. Dot with 1/2 of the stick of butter.
Start the next layer...and do the same way as the first layer. Add about 3 cups milk or more until you see the milk almost to the top.

Bake at 350 until crispy brown on top and sides. It takes about 1 1/2 to 2 hours depending on your oven.

If the top looks like it's too brown, make a tent of foil of lightly cover. Or turn down the heat to 325*.
You want the top, sides and bottom brown. (Not golden brown)

There are few things I have added over the years...sometimes I use cream cheese with the butter and sometimes I add Romano Cheese too. I also have used cream with the milk or half and half.
Originally Velvette wasn't used, as Velvette wasn't invented until the early 1920s by a Swiss cheese maker. My mother added Velvette during WW2 as it was easier and cheaper to obtain.

About this Recipe

Dietary Needs: Vegetarian
Hashtag: #cheese