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“This macaroni and cheese was made as a comfort dish for a friend with a new baby. When she called just to tell me it was THE BEST and her husband never had better, I knew I had to submit it! Made with several cheeses, this is a creamy dish with a bite. DELICIOUS! This really is easier than I think it looks! :-)”

Ingredients Nutrition


  1. *Boil a large pot of salted water and cook the elbow macaroni for about 8 minutes.
  2. *After draining, put elbow macaroni back into pot and add the 8 tbls. of butter. Stir until it melts.
  3. *Add shredded cheddar, shredded munster, parmesan/romano, CUBED cream cheese, half and half (or cream), eggs, salt and pepper.
  4. *Mix all together until ingredients are well distributed.
  5. *Place mixture in at least a 2 quart casserole pan and drizzle MELTED 1 tbls of butter over top and then sprinkle the 1 cup of shredded cheddar cheese on top.
  6. *Bake at 375 degrees F for about 30 minutes (until bubbling).
  7. *Let stand/cool for at least 10 minutes.

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