Homemade macaroni and cheese is comfort food all the way and this recipe is ooey, gooey goodness. We loved ALL the types of cheese in this divine mac and cheese. Munster cheese and the extra sharp cheddar really stood out for us in the recipe. The cheesy crouton crumb topping is the perfect final touch. The next time you have an urge for mac and cheese, skip the box and try this recipe.
Cook time: 55 Min
Prep time: 50 Min
Serves: 6 (Makes 2 qt. casserole)
Ingredients
- 4 qt water, boiling
- 1 tsp salt
- 8 oz elbow macaroni, uncooked
- 2 Tbsp butter, room temperature
- 4 oz cream cheese (1/2 brick), room temperature
- 1/8 c blue cheese crumbles
- 1/4 c siago cheese, shredded
- 1/3 c Munster cheese, shredded
- 1/2 c mild cheddar cheese, shredded
- 1/2 c extra sharp cheddar cheese, shredded
- 2/3 c Monterey jack cheese, shredded
- 1 c half & half creamer (or combination of heavy cream & whole milk)
- 1 large egg
- 1/2 tsp seasoned salt
- 1/16 tsp ground black pepper
- TOPPING
- 1 Tbsp butter, melted
- 1 c herb seasoned croutons, crushed
- 1/8 c grated Parmesan, Romano & Asiago cheese blend (shaker container type)
Directions
1. (NOTE:) Recipe may be doubled for 9″x13″ or 4 qt. casserole.
2. Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
3. (This step is the most time consuming, so you may want to shred the cheeses ahead of time. Please don’t use the pre-shredded cheeses as it will negatively affect your results.) Gather and prep all ingredients except macaroni (shred cheeses, crush croutons etc…).
4. Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
5. Add macaroni; stir. When water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
6. Drain macaroni, but do NOT rinse.
Credit to: justapinch