Four Cheese Macaroni

Four Cheese Macaroni

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"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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1 h servings 832 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 832 kcal
  • 42%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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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 macaroni.
  3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; 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 35 minutes or until hot and bubbling around the edges; serve.
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  1. 1552 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 n...

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 ...

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 an...

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...

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...

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 unti...

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 leftov...

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.

This was very good... [Note: I probably shouldn't actually rate it, since I didn't follow the directions in any way, shape or form, but I used (most of) the same ingredients]. I used Monterey J...

I haven't tried this recipe but it is VERY similar to mine so I assume it's good 8-)) At any rate I use 5 cheeses instead of four. I use Muenster, Monterey Jack, KRAFT Shredded Mild Cheddar, KRA...

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