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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Six Cheese Baked Macaroni Recipe

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This recipe for Six Cheese Baked Macaroni is from Nona's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz) Elbow Macaroni
9 tbsp Butter
1/2 cup Asiago Cheese, shredded
1/2 cup Fonina Cheese, Shredded
1/2 cup Sharp Cheddar Cheese, shredded
1/2 cup Monterey Jack Cheese, shredded
8 oz pkg Velveeta Cheese, cubed
1 12/ cups Half & Half
1/4 cup Sour Cream
2 Eggs, beaten
1/4 cup Italian Bread Crumbs
2 tbsp Grated Parmigianino Cheese
Salt & Pepper to taste
Directions:
Directions:
1. Preheat oven to 350º
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 5 - 6 minutes or until parboiled, drain well.
4. Add butter to pasta.
5. In a medium bowl, combine the shredded cheeses, mix well.
6. Add half & half, sour cream 1 1/2 cups of shredded cheese mixture, velveeta cheese and eggs to macaroni, add salt & pepper, mix well.
7. Transfer to a lightly greased 2 1/2 quart casserole dish.
8. Sprinkle with the remaining shredded cheese mixture.
9. Pat with butter.
10. Top with bread crumbs and Parmigianino cheese.
11. Bake for 35 minutes or until hot and bubbling.

 

 

 

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