Four Cheese Mac and Cheese

Name: Four Cheese Mac and Cheese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 Tbsp vegetable oil; 16 oz elbow macaroni or small pasta; 9 Tbsp butter; 1/2 c muenster cheese, shredded; 1/2 c cheddar cheese, shredded; 1/2 c sharp cheddar cheese, shredded; 1/2 c monterey jack cheese, shredded; 1 1/2 c half and half (fat free works too); 8 oz velveeta; 1/4 tsp salt; 1/8 tsp pepper

By Susan McGreevy
@smcgreevy

I make this when I'm feeding a crowd. Holidays, large family dinners or sports dinners. Everyone loves it! This recipe doubles well and you can use different cheeses or all the same. It all works.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Prep:

25 Min

Cook:

35 Min

Ingredients

1 Tbsp

vegetable oil
16 oz

elbow macaroni or small pasta
9 Tbsp

butter
1/2 c

muenster cheese, shredded
1/2 c

cheddar cheese, shredded
1/2 c

sharp cheddar cheese, shredded
1/2 c

monterey jack cheese, shredded
1 1/2 c

half and half (fat free works too)
8 oz

velveeta
1/4 tsp

salt
1/8 tsp

pepper
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How to Make Four Cheese Mac and Cheese

Step-by-Step

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions - al dente. Do not overcook. Melt 4 tbsp of butter and stir into macaroni.
In a large bowl, combine the cheeses and mix well. Preheat oven to 350 degrees.
To the pasta add the half and half, 1 1/2 cups of the cheese mixture and cubed velveeta. Mix together and season with salt and pepper. Transfer to a lightly greased deep casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture.
Bake in preheated oven uncovered for 35 minutes or until hot and bubbling around the edges. Enjoy.

I sometimes toast about 1/2 - 3/4 cup panko with a couple of tablespoons of butter and put that over top for added crunchiness.