Four Cheese Macaroni

Four Cheese Macaroni

1137
DAIZYX69 0

"A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it."

Ingredients

1 h {{adjustedServings}} servings 832 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 832 kcal
  • 42%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Add the half and half, 1 1/2 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 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
  6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
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Reviews

1137
  1. 1546 Ratings

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This is just great, but I do follow other's advice and omit the eggs and more than double up the mont. jack, cheddars and mozzerella (which I had on hand instead of muenster). I used 2 cups of ...

This is an EXCELLENT, rich recipe. I made some changes. I doubled the recipe for a large group. I melted the butter in a pot on the stove, added the Velveeta cheese, then half the halfnhalf an...

YUMMMMMMMMMMMMMMMMM! WOW-thanks for the delicious recipe! I modified the recipe a bit per the other reviews: No eggs, 2 cups half-and-half, extra shredded cheese (I used about 2/3 cup of each...