jenifer carnegie Recipe

5 Cheese Macaroni

By jenifer carnegie jenne


Rating:
Serves:
10
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

You May Also Like:



loading...

277 Comments

user
Leslie Paress Leslie_Paress
47 Minutes Ago
This is loaded with fat and calories. One stick of butter is a lot for this recipe
user
Toni Coon enigman
an Hour Ago
Yes, PLEASE!! This looks so yummy, I would love to try it!
user
SLO Cook slo_cook805
2 Hours Ago
Oops I meant I sub 1 Tb of bacon fat for 1 Tb of butter.
user
SLO Cook slo_cook805
2 Hours Ago
This recipe is almost like the one I make except I sub 1 Tb of butter for 1 Tb of bacon fat for extra flavor, I also grease my baking dish with bacon fat. Also I add 6 strips of diced crisply cooked thick sliced bacon. To all the health nuts who complained about the cheese and fat content, go to Elie Krieger's website if she has one. I use JAP because I like rich comforting food. Mac and cheese is supposed to be comfort food not health food. I certainly don't eat this every day but would be comfortable having it 2 or 3 times a month. I love cheese and yes that includes Velveeta. Great recipe Jennifer!
user
Kim Biddle Kim_Biddle
6 Hours Ago
This is similar to the Mac & cheese I make! But after cooking the elbows and draining, I coat a large casserole with oil, then layer elbows, a four cheese mixture, elbows, cheese, elbows, cheese, than top with pats of butter, pepper, Italian style bread crumbs and pour about 3/4 cup milk down the sides. Bake for 50 min at 350 with the lid on and then another 10 mins without the kid. Gets a nice crisp top and creamy inside. Have never liked the boxed stuff.