Four Cheese Mac and Cheese

Susan McGreevy


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.

★★★★★ 1 vote
25 Min
35 Min


1 Tbsp
vegetable oil
16 oz
elbow macaroni or small pasta
9 Tbsp
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
1/4 tsp
1/8 tsp


1Bring 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.
2In a large bowl, combine the cheeses and mix well. Preheat oven to 350 degrees.
3To 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.
4Bake 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.

About Four Cheese Mac and Cheese

Other Tag: For Kids
Hashtag: #cheese