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4-Cheese Mac and Cheese
Yield: 8 people
4-Cheese Mac and Cheese Recipe - so easy and it tastes AMAZING! No roux or white sauce! Simply boil the pasta and toss with butter. Add cream cheese, Velvetta, Jack and Cheddar cheese, egg, heavy cream, salt, and pepper. Can freeze for a quick side later. Add ham for a main dish! This is our family's favorite macaroni and cheese recipe! YUM! #macandcheese #pasta #macaroniandcheese #sidedish
Ingredients:
- 8- oz elbow macaroni
- 3 Tbsp butter softened
- 4- oz Velveeta cheese, cubed
- 4- oz cream cheese, softened and cubed
- 1 (8-oz) bag shredded Monterey Jack and Cheddar cheese
- 1 egg, beaten
- 1 cup heavy cream
- seasoned salt, to taste
- pepper, to taste
Instructions:
- Preheat oven to 350ºF. Spray a 9x9-inch baking dish with cooking spray. Set aside.
- Cook pasta according to package directions. Drain.
- Place hot pasta in a large bowl. Add butter and stir until the butter melts.
- Add Velveeta, cream cheese, and Monterey Jack and Cheddar cheese. Stir.
- Whisk together egg and heavy cream. Add to pasta mixture. Stir.
- Pour pasta into prepared dish.
- Bake uncovered for 30 minutes.
Notes:
Can make in advance and refrigerate or freeze for later.
To bake from frozen, thaw completely and bake as directed.
Can add ham or broccoli to the casserole.