recipe // five cheese macaroni.

Sometimes we just need to indulge in a little comfort food, and what’s better than homemade mac and cheese?  This recipe has been my go to for years and it’s delicious every single time – definitely a crowd pleaser! 


–  1 box of pasta (I usually use elbow macaroni or spirals)

–  9 tbsp. butter

–  1/2 c. shredded Muenster cheese

–  1/2 c. shredded Cheddar cheese

–  1/2 c. shredded Sharp Cheddar cheese

–  1/2 c. shredded Pepper Jack cheese

–  1/2 c. shredded Mozzarella cheese

–  1.5 c. half and half

–  8 oz. Velveeta (cut into small cubes)

–  2 eggs, beaten

–  Salt and Fresh Pepper to taste


1.  Bring a large pot of water to a boil and cook pasta accordingly until al dente, drain well and return to pot

2.  Melt 8 tbsp. butter in a small saucepan over medium heat, stir butter into pasta

3.  In a large bowl, combine shredded cheeses and mix well

4.  Pre-heat oven to 350 degrees

5.  Add half and half, 1.5 cups of shredded cheese mixture, Velveeta and eggs to pasta – stir well and add salt and fresh pepper

6.  Lightly grease a large casserole dish and transfer pasta mixture to pan.  Top with the remaining shredded cheese mixture and 1 tbsp. of melted butter

7.  Bake for 35 minutes or until cheese is bubbling around the edges.  Serve immediately and refrigerate any leftovers.

So there you go, an awesome mac and cheese recipe.  I’ve also had success making smaller portions of this and freezing it before baking – when it comes time to eat the frozen portion, just pop in the oven and monitor baking time.  Frozen dishes will require stirring throughout the reheating process.