Four Cheese Macaroni1126 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.” - by DAIZYX69
Original recipe yields 6 servings
- 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 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Amount Per Serving (6 total)
- 832 cal
- 51.2 g
- 62.1 g
Based on a 2,000 calorie diet
Reviews (1126)Rate This Recipe
"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 1/2 an..." See mored 1/2 as well. I mix up the Velveeta cubes until they're melted and then mix in the shredded cheeses real well too, before adding in the rest. Also I bake for 17 minutes and then do some more mixing and then sprinkle the last of the cheese and butter on top for the remaining 17 or so minutes. That's the magic ticket for me."
"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 and half..." See more skim milk, then the schredded cheeses. I was continually stiring with a rubber spatula and slowly adding all the cheese. When it melted completely, I took it off the heat. Then I tempered the beaten eggs with some of the warm cheese mixture. I then added the elbows, s & p, beaten eggs and warm cheese mixture. Stirring. Then baked in a glass pan. I did not sprinkle cheese on top or dot with butter. Preparing it this way gives it a nice creamy consistancy. It was great. This is a great recipe for guests, but for everyday I still make the Down Home Macaroni and Cheese recipe from this site. Thanks."
"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 of th..." See moree four cheeses), no black pepper. I also modified the directions significantly (ONLY BAKED FOR 15 MINUTES TO AVOID THE "DRY-MAC", along with some other modifications!): Directions: 1. Preheat oven to 350 degrees. 2. Shred all 4 cheeses (not including the Velveta). Mix them together. Set aside. 3. Put half-and-half in a small pot. Add the cubed Velveta. Turn the stove on low and cook until the half-and-half is warm (not boiling) and the Velveta is melted. 4. Meanwhile, while you are waiting for the Velveta to melt, bring a large pot of lightly salted water to a boil. Add pasta and cook for 7 1/2 minutes, or until al dente; drain WELL and return to cooking pot. 5. Melt 8 Tablespoons (1 stick) butter in the microwave. Pour melted butter all over the hot noodles. Then pour the pot of half-and-half/Velveta in and stir. Then add ALL the shredded cheese and mix until well combined. Then salt to taste. 6. Melt remaining 2 Tablespoons butter in the microwave. Add some bread crumbs from a can to the butter. 7. Pour the Macaroni and Cheese into the baking dish. 8. Sprinkle the bread crumb/butter mixture over the top of the Macaroni and Cheese. 9. Bake for 15 minutes at 350 degrees 10. THEN, broil for a couple of minutes until the bread crumbs are golden brown. Serve im"
Just swipe to see more like this.