BETTER THAN MOM'S MAC 'N CHEESE

20
Teresa G

By
@GrannyGravymaker

Nine cheeses? Oh, yeah! I was craving macaroni and cheese, but wanted something a little different and this is what I came up with. Believe it or not, I didn't even include every cheese in my refrigerator! I listed that the recipe serves 6, but you'd better get an extra big helping because there probably won't be any left for seconds!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 ? (Makes 2 qt. casserole)
Prep:
50 Min
Cook:
55 Min
Method:
Bake

Ingredients

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  • 4 qt
    water, boiling
  • 1 tsp
    salt
  • 8 oz
    elbow macaroni, uncooked
  • 2 Tbsp
    butter, room temperature
  • 4 oz
    cream cheese (1/2 brick), room temperature
  • 1/8 c
    bleu cheese crumbles
  • 1/4 c
    asiago cheese, shredded
  • 1/3 c
    muenster cheese, shredded
  • 1/2 c
    mild cheddar cheese, shredded
  • 1/2 c
    extra-sharp cheddar cheese, shredded
  • 2/3 c
    monterey jack cheese, shredded
  • 1 c
    half & half creamer (or combination of heavy cream & whole milk)
  • 1 large
    egg
  • 1/2 tsp
    seasoned salt
  • 1/16 tsp
    ground black pepper
  • TOPPING

  • 1 Tbsp
    butter, melted
  • 1 c
    herb seasoned croutons, crushed
  • 1/8 c
    grated parmesan, romano & asiago cheese blend (shaker container type)

How to Make BETTER THAN MOM'S MAC 'N CHEESE

Step-by-Step

  1. (NOTE:) Recipe may be doubled for 9"x13" or 4 qt. casserole.
  2. Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
  3. (This step is the most time consuming, so you may want to shred the cheeses ahead of time. Please don't use the pre-shredded cheeses as it will negatively affect your results.) Gather and prep all ingredients except macaroni (shred cheeses, crush croutons etc...
  4. Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
  5. Add macaroni, stir; when water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
  6. Drain macaroni, but do NOT rinse; return macaroni to hot pot.
  7. Immediately add butter and cream cheese; stir gently until melted.
  8. Preheat oven to 350ºF.
  9. In a plastic food bag or bowl combine cheeses.
  10. Add combined cheeses to macaroni; stir to mix well.
  11. Into the half & half, add egg, seasoned salt and black pepper; whisk or beat well with a fork until very well combined.
  12. Pour over macaroni and cheese mixture in pan; stir to mix well.
  13. Pour macaroni mixture evenly into prepared dish. (If you have a little shredded cheese leftover, you may sprinkle on top of macaroni mixture, up to 1/2 cup.)
  14. Make topping by combining crushed croutons with melted butter; stir to coat; stir in the parmesan cheese; sprinkle evenly over macaroni.
  15. Bake at 350ºF for approximately 50 to 60 minutes (place a sheet of aluminum foil over it, towards the end of cooking time, if it is beginning to become too browned.)
  16. Serve immediately. Cover and refrigerate leftovers.
    If reheating, add a tablespoon of milk or half & half to the bottom of the dish.

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About BETTER THAN MOM'S MAC 'N CHEESE





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