Five Cheese Macaroni Casserole Directions:
Preheat your oven to 350°F (175°C) and grease a baking dish.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the stick of butter over medium heat.
Stir in the shredded Muenster, cheddar, extra sharp cheddar, and Monterey Jack cheeses, along with the cubed Velveeta. Continue stirring until the cheeses are melted and smooth.
In a separate bowl, whisk together the half-and-half, eggs, salt, and ground black pepper.
Add the cooked macaroni to the cheese mixture and combine thoroughly.
Pour the macaroni and cheese mixture into the greased baking dish.
Pour the half-and-half and egg mixture evenly over the macaroni.
Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the center is set.
Allow it to cool slightly before serving.
I await your comments! Enjoy!
