Four Cheese Macaroni and Cheese


  • 12 cups of water (or enough to cover pasta)
  • 8 cups elbow macaroni (2 pounds)
  • 2 cups sharp yellow cheddar cheese, shredded
  • 1 cup Velveeta cheese cut into small chunks
  • 1 cup of Colby cheese, shredded
  • 1 cup of Monterrey jack cheese shredded
  • 4 tbs butter
  • 4 tbs all purpose flour
  • 3 cups milk
  • 3 large eggs
  • 1 cup sour cream
  • 1 onion minced
  • 1 bay leaf
  • 1 tbs nutmeg
  • Kosher and freshly ground black pepper to taste

Here’s a family favorite guaranteed to please the crowd!  The cheese is thick and gooey with a cheesy crust on top.This is a total party in you mouth. The key to this recipe is the harmony that the four cheeses provide. This is without a doubt the best macaroni and cheese that we have ever tasted anywhere, anytime. This recipe will serve 10 hungry people.


  • Bring lightly salted water to  boil, then add macaroni. Cook until slightly underdone(aldente). Drain and remove to a large bowl.
  • In  large sauce pan melt 4 tbs of  butter whisking for 2 minutes. Then add 4 tbs of flour whisking continuously making a light roux.Add  minced onion,bay leaf and nutmeg,and salt and pepper.
  • After 3 or 4 minutes slowly whisk in the 4 cups of milk until mixture slightly thickens. Remove bay leaf.
  • Add 1/2 of  all of the cheeses to the sauce and melt slowly, mixing well.
  • Take almost  1/2 of the remaining cheese and mix well with the cooked macaroni.(reserve enough of the cheese mixture to sprinkle over the top of the macaroni)
  • Add the cheese sauce to the macaroni along with 3 beaten eggs and sour cream. Mix well.
  • Place mixed macaroni in an oven proof baking dish or and sprinkle remaining cheese mixture over the top.
  • Bake about 30 minutes at 350 degrees or until the cheese has melted and the top has a golden crust.
  • Let cool then serve.


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