jenifer carnegie Recipe

5 Cheese Macaroni

By jenifer carnegie jenne


Recipe Rating:
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake
269 Comments:

jenifer's Story

Whether it is a summer picnic or Christmas dinner, all year around, my family asks me to bring the macaroni and cheese. EVERYONE loves how rich and creamy it is!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Now this is some serious mac & cheese! For me, the more cheese the merrier, and this recipe hits just the right notes of cheesy goodness. It's a wonderfully classic dish with a fun modern twist. Try it and it just may become your go-to mac & cheese!

Ingredients

1 (16 ounc box
elbow macaroni
1 stick
butter
1 c
shredded muenster cheese
1 c
shredded cheddar cheese
1 c
shredded extra sharp cheddar cheese
1 c
shredded monterey jack cheese
8 oz
cubed processed cheese food (velveta)
1 1/2 c
half-and-half
2
eggs
1/4 tsp
salt
1/8 tsp
ground black pepper

Directions Step-By-Step

1
Bring a large pot of water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. Add the stick of butter and mix it into the macaroni evenly
2
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, Monterey Jack cheese and proccessed cheese ; combine cheeses well then add it to the noodles and again mix well
3
Preheat oven to 350 degrees F (175 degrees C).
4
Im a small bowl, combine the half and half, eggs and salt and pepper. Mix this thoroughly. Pour this into the noodle and cheese dish. Be sure to coat all of the noodles and cheese with the half and half mixure. Transfer to a lightly greased deep 2 1/2 quart casserole dish or 9x13
5
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve and ENJOY!!!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy

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269 Comments

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Terri Woodhull Bohl starscreeam
Feb 5, 2015
This is my absolute go-to mac and cheese recipe! It's so popular that when I take it to holiday dinners, potlucks, etc. I have to double up the recipe as everyone wants to take some home. My grandmonsters have told me I have to bring this to every dinner they're at :))
user
Nadine Robards valentino
Jan 8, 2015
My go to Mac n Cheese. But I just use extra sharp cheddar. To form a crust on top, I crumble up Ritz crackers and dot with butter. I know I know... Hey, I use Dreamfield's rotini, so it's lower carb so we can all afford the Ritzy crust, which is divine.
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Julie James MIJul
Jul 25, 2014
I love the Muenster cheese - I think it adds some zip to the flavors. I also skip the Velveeta and add more of the sharp cheddar. A fun recipe to switch up and make it your way.
user
Straw's Kitchen CinCooks
Jul 24, 2014
Muenster cheese is good.....if you are unsure of using it, just use 1/2 of the amount called for and add 1/2 of something else.

I also love using Amish Butter Cheese......I buy it at the Amish Cheese House or Amish Pantry.

Description of Amish Butter Cheese:
Amish butter cheese is a rich, creamy addition to any snack or meal. This unique cheese may have taken some searching to find, but the full buttery flavor is well worth it. Traditionally made by the Amish, this cheese has a wide variety of uses.

Unlike its predecessor, butterkase, Amish butter cheese does not have a rind. The cheese is pale yellow in color with a rich, creamy and buttery flavor. This is a cow's milk cheese. Amish butter cheese is generally made from cows with no artificial hormones. The Amish process of cheese-making does not include any artificial flavors, ingredients or preservatives.
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Rose Rauhauser NewYorkWoman
Jul 24, 2014
Michelle, I don't use the Muenster either. It's 5 cheeses but two of them are cheddar anyway, my suggestion would be add more of the same cheddar in place of the muenster. I also don't use velveta because of the processing, replace it with a cheese you like and make it your own family flavor, enjoy