My Four Cheese Macaroni

PULLEYHEATHER

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

Modified from: Four Cheese Macaroni

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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. 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.
  2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the pasta.
  3. In a large bowl, combine the shredded cheeses and mix well.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. 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.
  6. Bake in preheated oven for 25 minutes or until hot and bubbling around the edges; serve.

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