Four Cheese Macaroni and Cheese Recipe

  • 1 tablespoon olive oil
  • 1 package elbow macaroni (16 ounce package)
  • 9 tablespoons butter
  • 1/2 cup shredded Muenster cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cups half-and-half
  • 8 ounces cubed processed cheese food (ie. Velveeta)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons bread crumbs
  • 2 tablespoons Parmesan cheese
Preheat oven to 350°

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 T. butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

Add the half and half, 1 1/2 C. of cheese mixture, and cubed processed cheese food to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 C. of cheese mixture and 1 T of butter. Top with bread crumbs and parmesan cheese. Bake in a preheated oven for 35 minutes or until hot and bubbly around the edges.

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