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Christopher’s Six Cheese Mac and Cheese

1 tablespoon vegetable oil 2 pounds macaroni 16 tablespoons butter 1 pound shredded sharp cheddar cheese 1 pound shredded monterrey jack cheese 1 pound Velveeta cheese cubed 8 oz. parmesan cheese shredded 8 oz. smoked gouda cheese shredded 4 oz. goat cheese chunks 4 cups half and half 2 jumbo eggs lightly beaten fresh ground pepper to taste Reserve 2 cups of sharp cheddar, monterrey jack and parmesan cheeses to sprinkle on top. Preheat onion to 350 degrees. Lightly butter 4 quart baking dish or two smaller dishes. Bring large pot of water to rapid boil, add macaroni and oil; cook until somewhat tender, drain well and return to pot. In a saucepan melt te butter and stir in macaroni, add eggs and half and half and stir thoroughly. Then starting with the Velveeta, melt one cheese at a time by stirring into macaroni on low heat. Transfer to the prepared casserole dish and top with remaining cheese. Bake until the top is golden brown and bubbling. Serves 16. Note: No salt is necessary for this dish. Can cut recipe in half to serve 8. Freshly grated cheese is a must.

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