Ok, so there’s mac n’ cheese, and then there’s ULTIMATE mac n’ cheese. I can make a box of macaroni and cheese any time I like, but when I really want to pull out the stops for company – homemade Ultimate Mac n’ Cheese is definitely the way to go. It’s also not really that much more complicated than making everyday boxed macaroni!
Start by cooking some macaroni noodles per package instructions, until they are al dente. While those cook, you can get all your cheeses, as well as your half & half and the beaten eggs together.
For the cheeses, mix them all together in a large bowl (not the velveeta chunks – keep those separate!) and then separate 1/3 of the cheese into a separate bowl. This extra 1/3 will be for topping the dish before cooking in the oven.
Side note: For some reason, I can hardly ever find a block of Muenster cheese. I usually end up buying the slices. I reserve 6 pieces for the topping and the rest I tear up into pieces and mix with the rest of the cheeses.
After the noodles have cooked, drain the water and then add the velveeta and the 2/3 cheese mix. Mix it well until the velveeta and cheeses are melted.
Then, add in your butter, half & half, and the beaten eggs with the salt and pepper. Mix it all up to cheesey perfection, and then pour it all in a large casserole dish. Top with the remainder of the cheese, followed by the 6 slices of Muenster. Done.
Cook for 30-35 minutes in a preheated oven (at 350°) until the cheese is all melted, bubbly, and starting to brown! Your masterpiece is finished! Serve and enjoy!
Another note: I always make a double batch of this. We like having leftovers to have just as another serving of a side dish, or to bring whole new dimensions to other dishes, like my Ultimate Mac n’ Cheese Burgers or my Breakfast Mac n’ Cheese (recipes coming soon).
To add another dimension to these awesome cheesy noodles, they can be smoked in a smoker, like mine, at around 250° for 45 minutes. They are absolutely delicious this way! Enjoy!
Ultimate Mac n’ Cheese
Ingredients
- 1 lb elbow macaroni
- ½ cup butter
- 8 oz Colby Jack cheese
- 4 oz Sharp Cheddar cheese
- 4 oz Mild Cheddar cheese
- 1 pkg Muenster cheese slices
- 2 cups Half & Half
- 16 oz Velveeta cut into small cubes
- 1 egg beaten
- ½ tsp ground black pepper
- 1 tsp seasoned salt
Instructions
- Cook the macaroni until al dente per directions on box. Drain the water once cooked.
- Shred all cheeses (aside from the Velveeta) and mix together in a bowl.
- Reserve ⅓ of the cheeses, along with 6 slices of Muenster, for topping.
- Mix the rest of the cheese, along with the Muenster slices that aren't reserved and the Velveeta, into the cooked (and drained) pasta.
- Add the butter, Half & Half, eggs, salt, and pepper. Mix everything together well.
- Once the cheeses are all melted and stirred into the macaroni, dump it all in a casserole dish.
- Now, top the macaroni with the remaining shredded cheese and the Muenster slices.
- Bake for 30-35 minutes, until it's bubble and the cheese is melted and starting to brown.
- Enjoy this cheesy creation by itself or as a side dish to any meal!
Jennifer
Sounds very good! We love mac n cheese!
Amie McFarlin
This looks super yummy!! we LOVE baked mac and cheese, so I can’t wait to try this one out. Thanks for sharing!
Denise
This is a GREAT recipe! 😋 Especially if you are a cheese lover like my family is 😍 Thank you for sharing this yummy recipe 😊
Jennifer L Miller
This looks like a great recipe thank you for sharing.