MI-MI'S MAC AND CHEESE PLEASE
If you don't like the texture of baked macaroni and cheese with egg, you'll love this one. It's ooey gooey mac and cheese that, thanks to the mixture of cheese, is full of flavor. Cream cheese is a noticeable different cheese but blends well with the five other types of cheese added. We liked the addition of garlic salt. This is...
Provided by Jean Goss
Categories Pasta Sides
Time 40m
Number Of Ingredients 13
Steps:
- 1. Boil your elbow macaroni in water with 1 tablespoon of salt for 15 minutes. (This version is for those that do like the macaroni to have a little chew to it.)
- 2. Drain. Add the butter and cream cheese. Give it a stir and let those blend while preparing the cheese mix.
- 3. Mix together the remaining cheeses. Stir into the macaroni mix, keeping 1/2 cup to put on top. Pour the heavy cream and toss lightly. Season to taste.
- 4. Pour mixture into a buttered casserole. I use a favorite Corning Ware 1 1/2 quart oval that I have had for years!
- 5. Sprinkle the remaining cheese mixture, along with a little more of Parmesan and Romano on top. If you like more of the cheesy top (most do), you can put in a slightly larger dish to allow more surface area for the cheese on top to melt and brown up.
- 6. Bake in a 350 oven for 15 minutes. Then broil the top until golden brown, even to the point some of it is really brown!
- 7. Enjoy your ooey gooey goodness.
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