A real crowd pleaser, great for everything from picnics to weddings. Kids LOVE it!
8 oz. Neufchatel cheese, melted
2 cups shredded Monterey Jack
4 cups shredded extra sharp Cheddar
3 cups shredded Swiss
1 ½ cups freshly grated Parmesan
10 slices American cheese
2 ½ cups milk
4 cups elbow noodles
¼ cup plain bread crumbs
2 teaspoon kosher salt
40 grinds fresh black pepper
No nutrition information available
Preheat oven to 350°; place one rack in middle position.
Place the grating attachment into a Cuisinart 11 cup food processor and grate 2 cups of Monterey Jack, 4 cups of extra sharp Cheddar, and 3 cups of Swiss cheese. Pour into a large bowl and toss to combine. Remove grating attachment and replace with the blade. Toss in a 4” x 4” block of fresh Parmesan cheese and process for 1 minute. Remove to separate measuring cup.
Prepare 4 cups of elbow noodles according to package instructions, but boil noodles for 6 minutes instead of 11. While the pasta is boiling, melt the Neufchatel cheese in the microwave for 30 seconds on high. Drain the pasta and combine in a medium bowl with the melted Neufchatel cheese, coating all noodles well.
Spray the bottom and sides of a 13.5” x 9.5” baking pan with non-stick cooking spray. Add half of the coated elbow noodles and spread to make a uniform height. Layer about half of the shredded cheeses on top; sprinkle ½ cup of Parmesan, 1 teaspoon kosher salt, and 20 grinds of black pepper to top. Place 5 slices of American cheese at random.
Repeat for the second layer. Sprinkle remaining ½ cup of Parmesan cheese and ¼ cup of bread crumbs on top to create a crispy crust. Pour milk slowly down the side of the baking pan. Bake at 350 for 45 minutes or until golden brown and delicious!