Katrina's Five-Cheese Mac

• 16 ounce(s) (package) elbow macaroni
• 8 ounce(s) white Cheddar cheese, shredded
• 8 ounce(s) Monterey Jack cheese, shredded
• 8 ounce(s) Fontina cheese, shredded
• 8 ounce(s) farmer’s cheese, shredded or crumbled
• 3 ear(s) extra-large or jumbo eggs, beaten
• .75 cup(s) half-and-half (regular or fat-free)
• .5 teaspoon(s) salt
• .25 teaspoon(s) pepper
• .5 cup(s) (1 stick) butter
• .75 cup(s) fresh bread crumbs
• .75 cup(s) (not grated) shredded Parmesan cheese , for topping

---

Directions

1. Preheat oven to 350 degrees F. Lightly mist a 9” x 13” baking dish with nonstick cooking spray. Cook macaroni according to package directions; drain and set aside.
2. Combine Cheddar, Monterey Jack, Fontina and farmer’s cheese in large bowl, mixing thoroughly. In another bowl, whisk together eggs, half-and-half, salt and pepper.
3. Spread 1 Tbsp. butter on bottom of prepared baking dish to prevent macaroni from sticking. Cover with 2 cups cooked macaroni, then spread 1/4 of cheese mixture on macaroni. Dot with 1 Tbsp. butter, cut into small pieces. Repeat layering process, finishing with the cheese mixture. Make several small holes in macaroni with the end of a spoon. Pour egg mixture over entire casserole. Set aside.
4. Melt remaining 4 Tbsp. butter in small saucepan or microwave. Add bread crumbs and mix until thoroughly moistened. Add shredded Parmesan cheese and lightly mix. Sprinkle bread-crumb mixture over top of casserole.
5. Cover dish with foil misted with nonstick cooking spray. Bake 30 minutes. Remove foil and bake an additional 30 minutes, or until top is crispy and golden brown. Let stand 10 minutes before serving.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!