Macaroni and Cheese

Four cheese macaroni. Cook on stove and keep hot in crock pot. Great for pot luck.

Yield: 1 serving
Community Recipe from


  • 16 ounce(s) elbow macaroni
  • 9 tablespoon(s) butter
  • 1/2 cup(s) muenster cheese shredded
  • 1/2 cup(s) cheddar cheese shredded
  • 1/2 cup(s) sharp cheddar cheese shredded
  • 1/2 cup(s) Monterey Jack cheese shredded
  • 8 ounce(s) Velveta cheese cubed
  • 1 1/2 cup(s) half-and-half
  • 2 eggs beaten
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper


  1. Bake at 350 degrees 35 minutes

  2. Cook macaroni in large pot of boiling water for 8 minutes
  3. Drain well. Return to pot
  4. Melt (8) Tbs butter in small pan
  5. Stir into macaroni
  6. Combine Muenster, mild cheddar, sharp cheddar and Monterey Jack in bowl
  7. Add 1 1/2 cup of cheese mixture, half-and-half, eggs, salt and pepper
  8. Transfer to lightly greased, deep 2 1/2 quart casserole dish
  9. Sprinkle with remaining 1/2 cup cheese adn 1 Tbs butter
  10. Bake for 35 minutes or until pot is bubbling around the edges
March 2013

This recipe is a personal recipe added by JackieMurphy and has not been tested or endorsed by MyRecipes.

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