This mac and cheese is pure comfort—creamy, cheesy, and seasoned just right. It’s the kind of dish that shows up and shows out, whether it’s on the table at a cookout, a holiday spread, or just bringing some extra love to your plate any day of the week.
Ingredients:
1 lb elbow macaroni
8oz Philadelphia cream cheese, cubed
2 block Cracker Barrel Extra Sharp Yellow Cheddar, shredded (approx. 16 oz)
1 block Monterey Jack cheese, shredded (approx. 16 oz)
1 block Mild Cheddar cheese, shredded (approx. 16 oz)
1 block Muenster cheese, shredded (approx. 16 oz)
4 Tbsp butter
Salt (for boiling water)
1/ tsp black pepper (or to taste)
1/2 tsp ground mustard
1 tsp Lawry’s Seasoned Salt (or to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken bouillon powder
Dash of paprika
4 eggs, beaten
2–2 ½ cups half and half
Instructions:
Cook Pasta:
Bring a large pot of heavily salted water to a rapid boil. Add macaroni and cook until al dente. Drain pasta and return it immediately to the warm pot.
Season & Combine:
Add butter to the hot pasta and stir until melted.
Season with black pepper, ground mustard, seasoned salt, garlic powder, onion powder, chicken bouillon, and paprika. Stir well.
Add Creaminess:
Add cubed cream cheese and stir until mostly melted and combined.
Add beaten egg(s) and half and half, stirring quickly to fully incorporate.
Cheese It Up:
Stir in about two-thirds of the shredded cheese mixture. Mix until evenly distributed. Add more half and half as needed to reach your desired consistency.
Bake:
Pour mac and cheese mixture into a greased baking dish. Top with remaining shredded cheese.
Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake an additional 10–15 minutes, or until the top is golden and bubbly.
Notes: Shred cheese from blocks for best melting and texture. Cheese quantities can be adjusted to your preference—about 16 oz of each is a rich, cheesy amount.