"A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it." — DAIZYX69
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1 (16 ounce) package
shredded Muenster cheese
shredded Cheddar cheese
shredded sharp Cheddar cheese
shredded Monterey Jack cheese
1 1/2 cups
cubed processed cheese food
ground black pepper
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 and 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.
For more then 25 years I have been living in UK(England & Scotland). Mc and Cheese has been a staple diet in this country for many more years before I came here. I cooked it many times too but never heard so fattening version and with use of processed cheese???!! + use of other weird cheeses(exept from versions of cheddar).Make basic white sauce add cheeses,salt,lots of pepper.Add finely cut bacon fried with onions(in olive oil), tin of chopped tomatoes,mixed herbs.Add extra cheese on the top.Put in the oven. Grill or heat for 10-20min.Serve with green salad.
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 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 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!):
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
This is just a take on Patti LaBelle's recipe. If you use the original recipe (1/2 cup more half-and-half, and bring the cream to a boil and really make a true cheese sauce) you will not get the horrible consistency.
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!
I made this Christmas Day - to my family's amazement-everything I made was superb. My son-in-law ate this and normally doesn't care for Mac and Cheese - doubled the recipe and still none leftover. I followed the suggestions of previous reviewers and omitted the eggs, melted all the cheeses in a sauce pan and then mixed with the pasta. Your family is in for the BEST mac and cheese they ever had with this recipe.
Excellent! I only used one egg because I like it creamy & cheesy, not fluffy. I served this to company and they loved it. It really makes a LARGE amount. You can add milk & reheat the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Four Cheese Macaroni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 461
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