Real Recipes From Real Home Cooks ®

7-cheese mac & cheese

(2 ratings)
Recipe by
Alida S
Elyria, OH

Easy, cheesy & OH so yummy!

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For 7-cheese mac & cheese

  • 2 lb
    elbow macaroni, cooked
  • 8 lg
  • 1 c
    velvetta cheese, sliced into small cubes
  • 1/2 c
    butter, melted
  • 6 c
    half and half
  • 6 c
    sharp cheddar cheese, shredded
  • 2 c
    parmesan cheese, freshly shredded, divided
  • 1 1/2 c
    mozzarella cheese, shredded
  • 2 c
    asiago cheese, shredded
  • 1 c
    havarti cheese, shredded
  • 1 c
    muenster cheese, shredded
  • 1/8 tsp
  • 1 Tbsp
    black pepper
  • 2 c
    breadcrumbs, around 4 slices of bread
  • 4 Tbsp
    butter, melted

How To Make 7-cheese mac & cheese

  • 1
    Preheat 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.
  • 2
    Whisk the eggs in a large bowl.
  • 3
    Add 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.
  • 4
    Pour the mixture into large buttered baking dish.
  • 5
    Melt 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~