Six Cheese Macaroni and Cheese

If there is something I like more than Mac & Cheese, I don’t know what it is. It is a staple of our household. Tender pasta, creamy, cheesy sauce, and a crunchy, buttery top is a little piece of heaven for me, especially when it is fresh out of my own kitchen.
Don’t get me wrong, I love the stuff in the blue box. You’re never too old for that. But this six cheese version will change how you look at typical Mac & Cheese. I make it for holidays and sometimes just for dinner. It’s great with a side of peas.


Try it and let me know what you think!
Six Cheese Mac & Cheese
  • 1 pound of elbow macaroni or shells
  • 2 eggs
  • 1 stick of butter, plus 2 tablespoons
  • 2 cups of milk
  • 4 ounces of cream cheese
  • 4 ounces of Velveeta, cubed
  • 1 cup mild cheddar, shredded
  • 1 cup sharp cheddar, shredded
  • 1 cup Colby jack cheese, shredded
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 12 Ritz crackers, crushed
  • Salt and Pepper
DIRECTIONS
  1. Preheat oven to 350 degrees
  2. Bring 8 cups of water to boil and add pasta. Cook 10 minutes. Strain pasta and set aside
  3. Melt one stick of butter over medium heat. Add milk and stir.
  4. Add cubed Velveeta and cream cheese to milk and butter mix and stir until melted
  5. Add the mild cheddar, sharp cheddar, and colby jack and stir until melted
  6. Lightly beat the two eggs and add to the cheese mixture. Add salt and pepper to taste. Remove from heat
  7. Butter a large casserole dish and add the cooked pasta
  8. Pour fully melted cheese mixture over the pasta and stir
  9. Melt two tablespoons of butter and combine with the mozzarella, parmesan and Ritz crackers. Sprinkle mixture over the pasta.
  10. Bake uncovered for 35 minutes
This Mac and Cheese is super cheesy, extra creamy, and absolutely delicious.

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