Magnificent Seven Cheeses & Mac

Dianne Hocut


I adapted this mac and cheese recipe from a Carnie Wilson article years ago and have used it many times to feed a large, hungry, and picky about their mac & cheese crowd. I always get a couple of recipe requests when I serve this!

★★★★★ 1 vote
30 Min
30 Min


3 1/2 c
large elbow macaroni, cooked according to manufacturers dicections.
1 1/3 c
heavy cream
1 1/3 c
1/2 and 1/2
2/3 c
sour cream
4 oz
cream cheese
3 Tbsp
1 Tbsp
worcestershire sauce
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
mustard powder
1/8 tsp
cayenne pepper
1/8 tsp
1 tsp
1/8 tsp
black pepper
12 oz
velveeta cheese, cut into 1 in cubes
8 oz
white vermont cheddar cheese, cut into 1 in cubes
8 oz
gruyere cheese, shredded
1 c
monterey jack cheese, shredded
1 c
yellow cheddar cheese, shredded
parsley, fresh or dried
parmesan cheese, grated


1Preheat oven to 350 degrees. Prepare a 9x11 in baking dish by rubbing butter all over. Set aside.
2Cook your pasta according to box instructions, drain, pour into the prepared baking dish.
3In a large mixing bowl combine the heavy cream, 1/2 and 1/2, and sour cream.
4Break the cream cheese up with your fingers and add it to the cream mixture.
5Stir in the egg, flour, worcestershire sauce, garlic, onion, and mustard powder, cayenne pepper, nutmeg, salt, and pepper. Use a whisk to further break up the cream cheese but, the mixture will be lumpy. Set aside.
6Push the Velveeta and White Vermont Cheddar cubes throughout the macaroni. Sprinkle the Gruyere over the top.
7Pour the cream mixture over it all and shake the baking dish to evenly distribute.
8Sprinkle the Jack and Yellow Cheddar over the top. Sprinkle with the paprika.
9Bake about 30 minutes or until brown and bubbly.
10Garnish with the parsley and sprinkle with Parmesan Cheese.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian