6-Cheese Macaroni and Cheese
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 2 tablespoons butter
- 3 cups milk
- 8 ounces cream cheese
- 1 tablespoon prepared mustard
- 3/4 cup grated parmesan cheese
- 1/3 teaspoon salt
- 1 cup grated cheddar cheese
- 1 lb elbow macaroni
- 3/4 teaspoon dry garlic granules (not garlic salt) or 2 garl very finely minced
- 5 drops hot sauce
- 2 eggs beaten to blend
- 1 cup grated asiago cheese
- 1 cup grated mozzarella cheese or 1 cup monterey jac
- Carbohydrate 41.8773542152752 g
- Cholesterol 56.3882053409076 mg
- Fat 18.9502302950821 g
- Fiber 2.20510198204314 g
- Protein 15.5349227178636 g
- Saturated Fat 10.8854665640196 g
- Serving Size 1 1 serving(s) (211g)
- Sodium 327.704532438141 mg
- Sugar 39.6722522332321 g
- Trans Fat 2.11506982661363 g
- Calories 397 calories
Boil elbow macaroni in plenty of salted water until al dente. Drain. Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375degreesF. Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt. Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether. Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes. Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.
