Five Cheese Mac and Cheese
This five-cheese mac and cheese is full of cheesy flavor. It's perfect served as a main course or a delicious side dish.
Servings: 6 servings
Ingredients
- 16 ounces elbow macaroni
- 1 cup shredded colby cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Mexican blend cheese
- 1 cup shredded Italian blend cheese
- 2 tablespoons butter cut into small cubes
- 3 tablespoons whole milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Bring a large pot of water to a boil over high heat.
- When the water is boiling add in macaroni and cook until al dente.
- Drain and set aside until needed.
- In a medium-sized mixing bowl add all the cheese and stir to combine.
- In a 9x13 dish add butter cubes evenly over the bottom.
- Add in half the pasta and cover with half the shredded cheese.
- Top with remaining pasta and remaining cheese.
- Drizzle milk over the top of the mac and cheese and add to the oven.
- Once the cheese has started to melt, about 10 minutes, open the oven and stir the mac and cheese together.
- Bake for another 20 minutes until the top of the mac and cheese is lightly browned.
Notes
- You can also add in a little Velvetta if you wish to give this dish a little more creaminess.
- This is a VERY cheesy mac and cheese that is heavy on the cheese. It is not a creamy cheese sauce type of mac and cheese. It's more about pasta with melted cheese.
Nutrition
Serving: 1serving | Calories: 665kcal | Carbohydrates: 59g | Protein: 34g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 587mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Calcium: 703mg | Iron: 1mg