Healthier Four Cheese Macaroni

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep 2 1/2-quart baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return to cooking pot.
3. Melt butter in a small saucepan over medium heat. Stir into macaroni.
4. Combine Cheddar, Jarlsberg, Monterey Jack, and mozzarella cheeses in a large bowl; mix well. Add evaporated milk, 1 1/2 cups cheese mixture, and eggs to macaroni. Mix together and season with salt and ground pepper. Transfer to baking dish and sprinkle with remaining cheese mixture.
5. Bake in preheated oven until hot and bubbling around the edges, about 25 minutes.

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Reviews (2)

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17

Terra-Matris

Feb. 15, 2013

"Well done...I love this recipe...the only changes I made: -spray the baking dish with cooking spray -I prefer fuschilli pasta over elbow -use olive oil/truffle oil instead of butter, and add choppe..." See mored onions (1/2-3/4 cup) and sauté in the olive oil...add cheeses and melt...remove from heat...add scrambled eggs and then cooked macaroni...adding salt and pepper to taste. -I sprinkle the top lightly with panko bread crumbs and paprika...and bake."

3

gurgabusse

Mar. 3, 2013

"Very dry and not much flavor- even with all those different cheeses. Not enough liquid to see it "bubble" when baking or to keep it from drying out...." See more"