Five Cheese Macaroni Casserole Recipe

Name: Five Cheese Macaroni Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 (16 ounce) package elbow macaroni; 9 tablespoons butter; 1/2 cup shredded muenster cheese; 1/2 cup shredded cheddar cheese; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded monterey jack cheese; 1 1/2 cups half-and-half; 8 ounces cubed processed cheese food; 2 eggs, beaten; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

Servings: persons

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded muenster cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1
Bring a large pot of lightly salted water to a boil.
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
3
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
4
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterrey Jack cheese; mix well.
5
Preheat oven to 350 degrees F (175 degrees C).
6
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper.
7
Transfer to a lightly greased deep 2 1/2 quart casserole dish.
8
Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
9
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 (16 ounce) package elbow macaroni, 9 tablespoons butter, 1/2 cup shredded muenster cheese, and more.

Yes, Five Cheese Macaroni Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Five Cheese Macaroni Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions