Four Cheese Macaroni

SUBMITTED BY: DAIZYX69 PHOTO BY: justineraelee

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

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PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add 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.

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REVIEWS

Reviewed on jan. 25, 2006 by LINDA LOBO

This is just great, but I do follow other's advice and omit the eggs and more than double up... MORE

Reviewed on jan. 1, 2004 by Debsdolls

This is an EXCELLENT, rich recipe. I made some changes. I doubled the recipe for a large... MORE

Reviewed on sep. 7, 2007 by Tracey Ann

This is just a take on Patti LaBelle's recipe. If you use the original recipe (1/2 cup more... MORE

Reviewed on feb. 9, 2008 by Kimzee

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Kimzee
feb. 9, 2008

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 the 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

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208 users found this review helpful

YUMMMMMMMMMMMMMMMMM! WOW-thanks for the delicious recipe! I modified the recipe a bit per... MORE

Reviewed on jun. 28, 2008 by L. Lenk

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L. Lenk
jun. 28, 2008

This recipe was fabulous...WITH a few minor modifications. After reading other reviews, I omitted the eggs, doubled the shredded cheeses, and used 2 C. Half & Half. Then... Cook macaroni until al dente. Return to cooking pot and mix with 1/4 C. butter. Set aside. Melt 1/4 C. butter in a saucepan. Stir in 1/4 C. flour. Gradually stir in 2 C. Half & Half. Cook, stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Stir in cheeses. Cook, stirring constantly until cheeses are melted. Mix with macaroni and transfer to a lightly greased casserole dish. Top with some shredded cheese and 1 Tbs. butter. Bake for 15-20 minutes, or until cheeses on top are melted. This process helps give it a much creamier texture--like Stouffer's. YUM YUM!!!!!! :) ***UPDATE*** Although I enjoyed this recipe with the changes I made, I decided (despite my doubts and the opinions of other reviewers) to try following the original recipe, with the only change being doubling the cheeses. OH MY GOODNESS, my search for the ultimate mac & cheese ended there! It was the creamiest, gooiest, cheesiest mac & cheese I have ever had! I threw out all my other mac & cheese recipes and decided this will be the one my kids will grow up on. Delicious!

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147 users found this review helpful

This recipe was fabulous...WITH a few minor modifications. After reading other reviews, I... MORE