Four Cheese Mac and Cheese
By
Susan McGreevy
@smcgreevy
1
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.
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
How to Make Four Cheese Mac and Cheese
- 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.
