Rating: 4.5 stars 4.4
1574 Ratings
  • 5 star values: 998
  • 4 star values: 363
  • 3 star values: 135
  • 2 star values: 53
  • 1 star values: 25

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

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

832 calories; protein 31g; carbohydrates 62.1g; fat 51.2g; cholesterol 193.8mg; sodium 876.8mg. Full Nutrition
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