Seven -Cheese Mac and Cheese

Josephine Quick


very cheesey. Yum! sometime I top with panko bread crumbs mixture for texture and more flavor, my family loves the crunch on top.

★★★★★ 1 vote


1 c
elbow macaroni, cooked
4 large
eggs at room temperature
8 Tbsp
butter, unsalted
1/2 c
cubed velveeted cheese
3 c
half and half
2 1/2 c
grated extra sharp yellow chedder cheese
1 c
grated extra sharp white cheddar cheese
3/4 c
shredded mozzarella cheese
1/2 c
asiago cheese, grated
1/2 c
grated gruyere cheese
1/2 c
grated monterey jack cheese
1/2 c
grated muenster cheese
kosher salt
1 tsp
freshly ground black pepper


1Preheat oven to 325 degree. lightly butter a 4 quart baking dish. Bring a large saucepan of salted water to a boil. add the macaroni and cook until slightly al dente, about 7 min. Drain and set aside
2Whisk the eggs in a large bowl until fluffly. add butter, velveeta and 1 cup of the half-half. add the warm macaroni and toss until the velveeta has melted and the mixture is smooth. add the remaining 2 cups half-half, 1 1/2 cups of the yellow cheddae, the remaining chesses, the salt, and the pepper. toss until completely combines.
3Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with remaining 1 cup yellow cheddar can bake until golden brown on top.about 30 minutes.Serve Hot.

About this Recipe

Course/Dish: Pasta Sides