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Over-the-Top Mac 'n' Cheese

 Over-the-Top Mac 'n' Cheese
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
7 ServingsPrep: 15 min. Bake: 40 min.


  • 1 package (16 ounces) elbow macaroni
  • 2 ounces Muenster cheese, shredded
  • 1/2 cup each shredded mild cheddar, sharp cheddar and Monterey Jack cheese
  • 1/2 cup plus 1 tablespoon butter, divided
  • 2 cups half-and-half cream
  • 2 eggs, lightly beaten
  • 1 cup cubed process cheese (Velveeta)
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper


  • Cook macaroni according to package directions. Meanwhile, in a large
  • bowl, combine the Muenster, cheddar and Monterey Jack cheeses; set
  • aside.
  • In a large saucepan, melt 1/2 cup butter over medium heat. Stir in
  • the cream, eggs, process cheese, seasoned salt, pepper and 1-1/2
  • cups of the cheese mixture. Drain pasta; add to the cheese sauce and
  • stir to coat.
  • Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining
  • cheese mixture and dot with remaining butter. Bake, uncovered, at
  • 350° for 40-45 minutes or until a thermometer reads 160°.
  • Yield: 7 servings.

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Over-the-Top Mac 'n' Cheese (continued)

Nutritional Facts: 1 serving (1-1/4 cups) equals 585 calories, 33 g fat (20 g saturated fat), 161 mg cholesterol, 550 mg sodium, 51 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.