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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
white meat free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 2 large eggs lightly beaten
- 1/8 teaspoon pepper
- 1/2 cup shredded monterey jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 cups half-and-half cream
- 1/4 teaspoon seasoned salt
- 1 package (16 ounces) elbow macaroni
- 1 cup cubed process cheese (velveeta)
- 1/2 cup shredded muenster cheese
- 1/2 cup shredded mild cheddar cheese
- 1/2 cup plus 1 tablespoon butter divided
- Carbohydrate 3.54082859337499 g
- Cholesterol 178.830463228169 mg
- Fat 21.1725227602417 g
- Fiber 0.00477764423076923 g
- Protein 13.6826001289841 g
- Saturated Fat 12.4253101136351 g
- Serving Size 1 1 servings. (130g)
- Sodium 349.633198783583 mg
- Sugar 3.53605094914422 g
- Trans Fat 1.42401052072444 g
- Calories 258 calories
Preheat oven to 350degrees. Cook macaroni according to package directions. Meanwhile, combine Muenster, cheddar and Monterey Jack cheeses; set aside., 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., 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 160degrees, 40-45 minutes.
