Over-the-Top Mac ‘n’ Cheese
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 7 servings.
This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side. I served it at our Thanksgiving dinner, and it received rave reviews. —Connie L McDowell, Greenwood, Delaware
Ingredients
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1 package (16 ounces) elbow macaroni
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1/2 cup shredded Muenster cheese
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1/2 cup shredded mild cheddar cheese
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1/2 cup shredded sharp cheddar cheese
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1/2 cup shredded Monterey Jack cheese
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1/2 cup plus 1 tablespoon butter, divided
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2 cups half-and-half cream
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2 large eggs, lightly beaten
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1 cup cubed process cheese (Velveeta)
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1/4 teaspoon seasoned salt
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1/8 teaspoon pepper
Directions
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1.
Preheat oven to 350°. Cook macaroni according to package directions. Meanwhile, combine Muenster, cheddar and Monterey Jack cheeses; set aside.
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2.
In a large saucepan, melt 1/2 cup butter over medium heat. Stir in cream, eggs, process cheese, seasonings and 1-1/2 cups of cheese mixture. Drain pasta; add to cheese mixture and stir to coat.
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3.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.
Nutrition Facts
1-1/4 cups: 585 calories, 33g fat (20g saturated fat), 161mg cholesterol, 550mg sodium, 51g carbohydrate (6g sugars, 2g fiber), 20g protein.
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