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Four Cheese Macaroni


  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package elbow macaroni
  • 9 tablespoons butter
  • ½ cup shredded Muenster cheese
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded sharp Cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 ½ cups half-and-half
  • 8 ounces cubed processed cheese food (that just sound gross! cheese food!)
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

Preheat oven to 350º F (170º C).

Add the half and half, 1 ½ cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 ½ quart casserole dish. Sprinkle with the remaining ½ cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Makes 6 servings

Source : Allrecipes.com / DAIZYX69

Mac & cheese is a staple for pretty much any family that has kids. For me personally, I’m always trying to find a recipe that reminds me of the school’s mac & cheese from l-oooo-ng ago. We’ve been through many, many recipes as a result of this search. This one is a keeper! The combination of cheeses, the creaminess, it was just excellent. This is one occasion where the velveeta was allowed in the trial recipe and will be used again. With the other strong cheese flavors, it added creaminess without forgoing flavor.

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