Italian Multi Cheese Macaroni
|Half and half||2 Cup (32 tbs) (Cream)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Softened cream cheese||4 Ounce|
|Sour cream||2 Tablespoon|
|Mascarpone||1⁄2 Cup (8 tbs)|
|Shredded monterey cheese||1 Cup (16 tbs)|
|Shredded colby cheese||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|American cheese||1⁄2 Cup (8 tbs)|
|Cojita cheese||3 Ounce|
|Parmesan cheese||4 Ounce|
Preheat oven to 375 F.
In a bowl, place cream cheese and microwave and let it soften for 10-15 seconds.
Mix sour cream in the cream cheese and beat until fluffy.
In a large bowl, beat eggs and add the cream mixture.
In a large saucepan, boil water for the macaroni. Add macaroni and boil for 10-15 minutes.
Drain the macaroni.
In a medium saucepan, make roux friom the flour and butter on medium heat.
Keep stirring until butter melts.
Slowly add egg cream mixture to the saucepan and add cream-sour cream mixture.
Mix and stir contantly.
Then lower the heat and add monterey hjack, colby, American and cheddar cheese.
Stir constantly until all the cheese melts.
Pour the cheese sauce into macaroni and mix.
Once the macaroni and cheese sauce are stirred in, add the mustard, salt, pepper and paprika.
Keep stirring. Pour the mixture into a large lightly greased baking pan.
Crumble and mix the cojita and parmesan cheeses. Sprinkle the mixture over macaroni.
Bake for 15-30 minutes or until cheese browns.