Prep time: 50 mins | Cook time: 55 mins | Serves: 6 (Makes 2 qt. casserole)
This homemade Mac & Cheese is incredibly delicious with gooey goodness topped with cheesy crouton crumb topping. The ultimate comfort food that your family will love all the way!
Ingredients
4-quart water, boiling
1 teaspoon salt
8 ounces elbow macaroni, uncooked
2 tablespoons butter, room temperature
4 ounces cream cheese (1/2 brick), room temperature
1/8 cup blue cheese crumbles
1/4 cup Asiago cheese, shredded
1/3 cup Munster cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup extra sharp cheddar cheese, shredded
2/3 cup Monterey jack cheese, shredded
1 cup half & half creamer (or combination of heavy cream & whole milk)
1 large egg
1/2 teaspoon seasoned salt
1/16 teaspoon ground black pepper
TOPPING:
1 tablespoon butter, melted
1 cup herb-seasoned croutons, crushed
1/8 cup grated Parmesan, Romano & Asiago cheese blend (shaker container type)
How to make Better Than Mom’s Mac and Cheese
Step 1: Ready a 2 or 2 1/2 quart casserole dish. Lightly grease and set aside. You can easily double this recipe by using a 9 x 13-inch or 4-quart casserole.
Step 2: Prep the ingredients. Shred the cheese (do not use pre-shredded cheese).
Step 3: To a large 5-quart or larger pot, add water and a tsp salt. Bring to a boil over high heat. Add the macaroni once the water is boiling and stir. Adjust the heat to medium-high when the water returns to a boil and cook the macaroni for about 8 minutes. Drain the macaroni when done but do not rinse and place the macaroni back in the hot pot.
Step 4: Quickly add the butter along with the cream cheese to the pot and gently stir until melted.
Step 5: Prepare the oven. Preheat it to 350 degrees F.
Step 6: Combine the cheeses in a plastic food bag or bowl. Add this to the macaroni and stir until well combined.
Step 7: Add the egg, seasoned salt, and black pepper to the half-and-half. Mix well using a fork until well incorporated. Pour this over the macaroni and cheese and stir to mix.
Step 8: Into the prepared dish, evenly pour the macaroni mixture and sprinkle the top with any leftover shredded cheese.
Step 9: Combine crushed croutons with melted butter to make the topping. Mix to coat, then add the Parmesan cheese. Stir well and evenly sprinkle this over the macaroni.
Step 10: Place in the preheated oven and bake for about 50 to 60 minutes. Towards the end of cooking time, place a sheet of aluminium foil over the dish if it starts browning too much.
Step 11: Remove from the oven when done and serve immediately. For the leftovers, cover, and place them in the fridge. When ready to eat, add a tbsp milk or half-and-half to the bottom of the dish, then reheat.
Ingredients
- 4-quart water, boiling
- 1 teaspoon salt
- 8 ounces elbow macaroni, uncooked
- 2 tablespoons butter, room temperature
- 4 ounces cream cheese (1/2 brick), room temperature
- 1/8 cup blue cheese crumbles
- 1/4 cup Asiago cheese, shredded
- 1/3 cup Munster cheese, shredded
- 1/2 cup mild cheddar cheese, shredded
- 1/2 cup extra sharp cheddar cheese, shredded
- 2/3 cup Monterey jack cheese, shredded
- 1 cup half & half creamer (or combination of heavy cream & whole milk)
- 1 large egg
- 1/2 teaspoon seasoned salt
- 1/16 teaspoon ground black pepper
- TOPPING:
- 1 tablespoon butter, melted
- 1 cup herb-seasoned croutons, crushed
- 1/8 cup grated Parmesan, Romano & Asiago cheese blend (shaker container type)
Instructions
Step 1: Ready a 2 or 2 1/2 quart casserole dish. Lightly grease and set aside. You can easily double this recipe by using a 9 x 13-inch or 4-quart casserole.
Step 2: Prep the ingredients. Shred the cheese (do not use pre-shredded cheese).
Step 3: To a large 5-quart or larger pot, add water and a tsp salt. Bring to a boil over high heat. Add the macaroni once the water is boiling and stir. Adjust the heat to medium-high when the water returns to a boil and cook the macaroni for about 8 minutes. Drain the macaroni when done but do not rinse and place the macaroni back in the hot pot.
Step 4: Quickly add the butter along with the cream cheese to the pot and gently stir until melted.
Step 5: Prepare the oven. Preheat it to 350 degrees F.
Step 6: Combine the cheeses in a plastic food bag or bowl. Add this to the macaroni and stir until well combined.
Step 7: Add the egg, seasoned salt, and black pepper to the half-and-half. Mix well using a fork until well incorporated. Pour this over the macaroni and cheese and stir to mix.
Step 8: Into the prepared dish, evenly pour the macaroni mixture and sprinkle the top with any leftover shredded cheese.
Step 9: Combine crushed croutons with melted butter to make the topping. Mix to coat, then add the Parmesan cheese. Stir well and evenly sprinkle this over the macaroni.
Step 10: Place in the preheated oven and bake for about 50 to 60 minutes. Towards the end of cooking time, place a sheet of aluminium foil over the dish if it starts browning too much.
Step 11: Remove from the oven when done and serve immediately. For the leftovers, cover, and place them in the fridge. When ready to eat, add a tbsp milk or half-and-half to the bottom of the dish, then reheat.
