FOUR CHEESE MAC AND CHEESE
The cheesier the better with mac and cheese and this recipe has four types of cheese. The combination of Muenster, cheddar, Velveeta, and Monterey Jack gives this casserole a savory flavor. Velveeta adds the melty cheese you want in mac and cheese. The Panko crumbs on top of the dish are the perfect topping. In each bite, you get...
Provided by Susan McGreevy
Categories Pasta Sides
Time 1h
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions - al dente. Do not overcook.
- 2. In a large bowl, combine the cheeses and mix well. Preheat oven to 350 degrees.
- 3. Drain the cooked pasta.
- 4. Add 9 Tbsp butter and stir into the macaroni until butter is melted. Then add the half and half and 1 1/2 cups of the cheese mixture. Mix together and season with salt and pepper.
- 5. Lightly grease a deep casserole dish with vegetable oil. Transfer pasta mixture to the casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture.
- 6. I sometimes toast about 1/2 - 3/4 cup Panko with a couple of tablespoons of butter and put that over top for added crunchiness.
- 7. Bake in preheated oven uncovered for 35 minutes or until hot and bubbling around the edges. Enjoy.
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