What’s nice about this recipe is the fact that you can easily double or triple it for BBQs, potlucks, or any other event that you are asked to bring a dish to pass. Everyone loves macaroni and cheese. If they don’t, you should be suspicious of them. We grew up on macaroni and cheese at every meal it seemed like. My mom knew that we were going to eat it and it was going to fill us up. That’s what her job was, and she did it quite well. This is so much better than any boxed version or even stuff from the restaurant.
See if you can taste all the different cheeses in this amazing baked macaroni.
Ingredients
1 lb pasta (for fun, use mix of elbow, bowtie, shell)
1/2 stick Land O’ Lakes butter
1 c milk, whole
1 lb Velveeta cheese, cubed
4 oz Philadelphia cream cheese, cubed
8 oz sharp cheddar cheese, shredded
8 oz 4-cheese mix, shredded (e.g., Italian or Mexican combination)
4 oz Parmesan cheese, shredded
salt and pepper, to taste
Instructions
Preheat oven to 350 degrees.
Grease (or spray) a 9×12 baking pan or casserole dish (I like to use glass).
Cook pasta according to directions. After thoroughly draining the cooked pasta, return it to the pan (with burner off).
While pasta is still very hot, add milk, butter, Velveeta, cream cheese, salt and pepper. Stir until all items are melted and distributed evenly.
Pour half of the pasta into the baking pan and top with ½ of each of the remaining cheeses.
Add the remaining pasta and top with the remaining cheeses.
Cover pan (with lid or foil) and bake for 30 – 40 minutes until cheese are bubbly and beginning to turn golden brown.
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Quick Tip: Use fresh cheeses for a better flavor.
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