Five-Cheese Mac and Cheese

• Vegetarian

• Pasta & Grains

  • 16 oz Elbow macaroni

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 cup Colby cheese
  • 1 cup Italian blend cheese
  • 1 cup Mexican-blend cheese
  • 1 cup Monterey jack cheese
  • 3 tbsp Whole milk

Found on nutmegnanny.com

Description

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

Directions

• Preheat oven to 400 degrees. Bring a large pot of water to a boil over high heat. Add in macaroni and cook until al dente. Drain and set aside until needed. In a medium sized mixing bowl add all the cheese. Using your hands mix it together. 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. Note: You can also add in a little Velvetta if you wish to give this dish a little more creaminess.