5 Cheese Macaroni

By jenifer carnegie
@jenne

Whether it is a summer picnic or Christmas dinner, all year around, my family asks me to bring the macaroni and cheese. EVERYONE loves how rich and creamy it is!

Rating:

★★★★★ 58 votes

Comments:

294 Comments

Serves:

Prep:

25 Min

Cook:

35 Min

Method:

Bake

Notes from the Test Kitchen:
Now this is some serious mac & cheese! For me, the more cheese the merrier, and this recipe hits just the right notes of cheesy goodness. It's a wonderfully classic dish with a fun modern twist. Try it and it just may become your go-to mac & cheese!

Ingredients

1 (16 ounc box: elbow macaroni
1 stick: butter
1 c: shredded muenster cheese
1 c: shredded cheddar cheese
1 c: shredded extra sharp cheddar cheese
1 c: shredded monterey jack cheese
8 oz: cubed processed cheese food (velveta)
1 1/2 c: half-and-half
2: eggs
1/4 tsp: salt
1/8 tsp: ground black pepper

How to Make 5 Cheese Macaroni

Step-by-Step

1Bring a large pot of water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. Add the stick of butter and mix it into the macaroni evenly
2In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, Monterey Jack cheese and proccessed cheese ; combine cheeses well then add it to the noodles and again mix well
3Preheat oven to 350 degrees F (175 degrees C).
4Im a small bowl, combine the half and half, eggs and salt and pepper. Mix this thoroughly. Pour this into the noodle and cheese dish. Be sure to coat all of the noodles and cheese with the half and half mixure. Transfer to a lightly greased deep 2 1/2 quart casserole dish or 9x13
5Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve and ENJOY!!!