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Macaroni With Five Cheeses For Special Events World Cuisine Today Magazine

One of my son's favorite foods when he was very young was "special" Macaroni and Cheese. We would make it together with five special cheeses, and more. I only made it on special occasions as it is extremely rich, and not a diet food. On the Holidays or for special times, you want to take your Macaroni and Cheese over the moon to another level. So this is my go to recipe. I hope you enjoy! Enjoy this special family heirloom recipe from World Cuisine Today Magazine. Find more inspiration by following our blogs and magazine at Enjoy our Fall recipes!

Macaroni and Cheese Entree


One pound of macaroni shaped pasta

One stick of unsalted butter melted

One half cup Mild cheddar

One half cup Sharp cheddar

One half cup Meunster Cheese

One half cup Monterrey Jack Cheese

Eight ounces of Velveeta style American cheese for smoothness

One cup whole milk

One cup cream

Two large eggs beaten lightly

One half teaspoon seasoned Salt

One half teaspoon Sweet Paprika

One quarter teaspoon Ground Cardamom

One quarter teaspoon Granulated Sugar

One quarter teaspoon Pink or Green Pepper Corns Ground

Two Tablespoons melted butter


1) Preheat your oven to 350 F. Lightly grease a 2 1/2 quart deep casserole oven save dish or Lasagna pan.

2) In a large soup pot boil 7 to 8 cups of water with a pinch of salt. Place your pasta in and cook for seven minutes then strain and return to the pot.

3) Shred your four regular cheeses. To the Macaroni add 11/2 cups of the shredded cheese, the cheese cubes, beaten eggs, whole milk and cream, spices and melted butter cooled to room temperature. Mix well.

4) Place mixture in pan. Drizzle the top with one to two more Tablespoons melted butter.

5) Bake for thirty to thirty five minutes.

Serve Hot Family Style

Recipe developed by: World Cuisine Today Magazine September 30, 2018