Easy Macaroni and Cheese

Macaroni and Cheese
Westside Market NYC

Ingredients

  • 1/4 Teaspoon  salt, plus more for cooking the pasta
  •   One 16-ounce package elbow macaroni
  • 1/2 Cup  shredded Muenster
  • 1 Cup  shredded sharp Cheddar
  • 1/2 Cup  shredded Monterey Jack
  • 1/2 Cup  unsalted butter, melted
  • 1 1/2 Cup  half-and-half
  • 8 Ounces  cubed processed cheese food
  • eggs, beaten
  • 1/8 Teaspoon  ground black pepper

Who can resist a trio of melted cheeses nestled among soft, chewy noodles? Not many people. Homemade always beats store-bought, and this is especially true when it comes to mac and cheese. Try this simple recipe and taste the difference.

Directions

Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil. Add the macaroni and cook for 6-8 minutes. Drain the pasta in a colander and return to the pot.

Combine the cheeses in a large bowl. Stir 7 tablespoons of the melted butter into the macaroni. Add 1 ½ cups of the mixed cheeses, the half-and-half , processed cheese food, and eggs to the macaroni. Mix together and season with the salt and pepper.

Transfer to a shallow baking dish. Sprinkle the remaining cheese mixture on top and drizzle the remaining butter. Bake until hot and bubbling around the edges, about 35 minutes. Let sit for 10 minutes before serving.

Nutrition

Calories per serving:

748 calories

Dietary restrictions:

Daily value:

37%

Servings:

6
  • Fat 44g 68%
  • Carbs 60g 20%
  • Saturated 26g 130%
  • Fiber 2g 10%
  • Trans 1g
  • Sugars 5g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • Protein 28g 56%
  • Cholesterol 183mg 61%
  • Sodium 521mg 22%
  • Calcium 498mg 50%
  • Magnesium 64mg 16%
  • Potassium 327mg 9%
  • Iron 1mg 8%
  • Zinc 3mg 23%
  • Phosphorus 510mg 73%
  • Vitamin A 366µg 41%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 37µg 9%
  • Vitamin B12 1µg 16%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 4µg 5%
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