No Image
prep time
20 Min
cook time
1 Hr
method
---
yield
more than 10 servings
Ingredients
- 2 pounds elbow macaroni, cooked
- 8 large eggs
- 1 cup velvetta cheese, sliced into small cubes
- 1/2 cup butter, melted
- 6 cups half and half
- 6 cups sharp cheddar cheese, shredded
- 2 cups parmesan cheese, freshly shredded, divided
- 1 1/2 cups mozzarella cheese, shredded
- 2 cups asiago cheese, shredded
- 1 cup havarti cheese, shredded
- 1 cup muenster cheese, shredded
- 1/8 teaspoon salt
- 1 tablespoon black pepper
- 2 cups breadcrumbs, around 4 slices of bread
- 4 tablespoons butter, melted
How To Make 7-cheese mac & cheese
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Step 1Preheat oven to 325 degrees. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 8 minutes. Drain and set aside to keep warm.
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Step 2Whisk the eggs in a large bowl.
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Step 3Add the Velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half; 1 cup of the Parmesan cheese, and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl.
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Step 4Pour the mixture into large buttered baking dish.
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Step 5Melt 4 tablespoons of butter in non-stick fry pan, medium heat. (Now, I use real bread and slice it into cubes about 3/8”, like little tiny croutons.) Add breadcrumbs to the melted butter and fry them for about 2 minutes. Remove from heat. Add 1 cup shredded Parmesan to breadcrumbs. Sprinkle mixture evenly over casserole. Bake covered with foil for 35-40 minutes. Uncover and bake another 15-20 minutes more for a touch of a “crusty” top. Remove, let stand 5 minutes. Enjoy~
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