Real Recipes From Real Home Cooks ®

my grandmother and mom's 6 cheese macaroni

(2 ratings)
Recipe by
Bonnie Beck
Route 66, AZ

This is our families absolutley favorite. It's been passed down for 7 generations now. We never have family party or reunion without! I made 3 trays for my brother's 70th birthday last week & not a drop was left. Well with the exception of one tray I hide for my nephew Brett & his family. I received a marriage proposal when I made a tray of this for the Veterans. Everytime they have a party now they ask for it. Of course I make enough for 100. It's my way of saying, Thank You, for your service and sacrifice to the USA. Thank You, God for these American men & women who gave so much.

(2 ratings)
yield 8 people
prep time 1 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For my grandmother and mom's 6 cheese macaroni

  • 1 lb
    elbow macaroni, cooked to el dante or small shells (my favorite)
  • 1 lb
    extra sharp cheddar cheese, shredded
  • 1 lb
    coby/monterey cheese, shredded
  • 8 oz
    velveeta cheese, cubed into 12 pieces
  • 2/3 c
    parmesan cheese
  • 12 slice
    american cheese
  • 1 stick
  • 4 Tbsp
  • 3 c
    milk or more, you want th milk to just about come to the edge of your pan
  • salt and pepper to taste

How To Make my grandmother and mom's 6 cheese macaroni

  • 1
    Butter a 13 X 9 X 2 pan. Or use Pam. Start with a layer on macoroni, then add 1/2 the cheddar and 1/2 the Coby/Montery Jack. Add 6 slices of America cheese. Add 1/2 Velveeta cheese dottingly. Shake half the parmesan cheese on top. Sprinkle 2 Tablespoons of flour evenly over the top. Salt and Pepper. Dot with 1/2 of the stick of butter. Start the next layer...and do the same way as the first layer. Add about 3 cups milk or more until you see the milk almost to the top. Bake at 350 until crispy brown on top and sides. It takes about 1 1/2 to 2 hours depending on your oven. If the top looks like it's too brown, make a tent of foil of lightly cover. Or turn down the heat to 325*. You want the top, sides and bottom brown. (Not golden brown) There are few things I have added over the years...sometimes I use cream cheese with the butter and sometimes I add Romano Cheese too. I also have used cream with the milk or half and half.
  • 2
    Originally Velvette wasn't used, as Velvette wasn't invented until the early 1920s by a Swiss cheese maker. My mother added Velvette during WW2 as it was easier and cheaper to obtain.