R/T's 10th Anniv. Mac & Cheese

Ready in 1 hour

This is another dish I whipped up for our club's 10th Anniversary. I'm a sucker for good mac & cheese so I came up with this one to appease my tastes.

Top-ranked recipe named "R/T's 10th Anniv. Mac & Cheese"

5 avg, 1 review(s) 100% would make again


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4 tbsp Vegetable oil
4 16-oz packages elbow macaroni
2 c Butter; (4 Sticks)
2 c Muenster Cheese; shredded
2 c Cheddar Cheese; shredded
2 c Sharp Cheddar Cheese; shredded
2 c Monterey Jack Cheese; shredded
0.25 c Smoked Provolone
3 c Half-and-Half
0.5 c Sour Cream
16 oz Velveeta; (Freeze and Shred)
4 Eggs; beaten
1 tsp Salt
1 tsp Black Pepper; fresh ground
1 tsp White Pepper
2 packages Panko Breadcrumbs; (I like the Italian Flavored)

Original recipe makes 6



1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until a bit more raw than al dente; drain well and return to cooking pot.

2.In a small saucepan over medium heat, melt butter; stir into the macaroni.

3.In a large bowl, combine all cheeses

4.Preheat oven to 350 degrees F

5.Add to macaroni:

Half-and-Half, Sour Cream and Cheese mixture (reserving 1 C)


Mix together and season with salt and pepper.

6.Transfer to a lightly greased deep 2 1/2 quart casserole dish.

7.Sprinkle with the top with reserved 1 cup of cheese mixture and Breadcrumbs.

8.Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.


Added on Award Medal
Calories Per Serving: 3696 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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