Lovin' It Mac n Chz!

Jamie Owensby


I was asked to make a macaroni and cheese for Thanksgiving and I put all my effort into this and OMG! I loved it and got lots of compliments on it! Enjoy! Like to serve as a main dish with Lil Smokies! And now it is requested at every family get together!

★★★★★ 2 votes
20 Min
35 Min


1 pkg
16 oz of macaroni
9 Tbsp
1/2 c
shredded mozzeralla or muenster cheese
1/2 c
shredded cheddar cheese
1/2 c
shredded sharp cheddar cheese
1/2 c
shredded monterrey jack cheese
1 1/2 c
half and half
8 oz
cubed velveeta
1/4 tsp
1/4 tsp
white pepper
1/8 tsp
ground black pepper


1Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterrey Jack cheese; mix well.
4Preheat oven to 350 degrees F (175 degrees C).
5Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. Sprinkle white pepper over top.
6Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

About this Recipe

Course/Dish: Pasta Sides