Better Than Mama's Macaroni and Cheese

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

Nutritional information

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!