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4 Cheese Mac and Cheese

This cheesy macaroni and cheese recipe has the cheese sauce that isn’t cooked on the stove top. Cooked pasta is added to a large bowl with butter. Then cubed Velveeta, cream cheese and shredded cheese are stirred into the pasta. Next a mixture of heavy cream and an egg is stirred into the cheese. Everything is spread into a sprayed baking dish and baked uncovered until all the cheese is melted and bubbly.
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings

Ingredients

  • 8 oz elbow macaroni
  • 3 tbsp butter softened
  • 4 oz Velveeta cheese cubed
  • 4 oz cream cheese softened and cubed
  • 8 oz bag shredded Monterey jack and cheddar cheese blend
  • 1 egg beaten
  • 1 cup heavy cream
  • Seasoned salt to taste
  • Pepper to taste

Instructions

  1. Preheat oven to 350 F. Spray a 9x9 baking dish with cooking spray. Set aside.
  2. Cook pasta according to package directions, drain.
  3. Place hot pasta in a large bowl. Add butter and stir until the butter is melted.
  4. Add Velveeta, cream cheeses and shredded cheese, stir.
  5. In a small bowl, whisk together egg and heavy cream. Add to the pasta mixture and stir.
  6. Pour pasta into prepared dish.
  7. Bake uncovered for 30 minutes.

Recipe Notes

Can assemble in advance and refrigerate or freeze for later. To bake frozen, thaw completely and bake as directed.