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


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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

How to Make Magnificent Seven Cheeses & Mac


  • 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.

Printable Recipe Card

About Magnificent Seven Cheeses & Mac

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

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