Monday, July 26, 2010

4 Cheese Macaroni (really egg noodles)

16 oz bag of pasta (egg noodles or macaroni)
8 oz block sharp cheddar cheese - shredded (start with the block and shred at home instead of pre-shredded)
8 oz block medium cheddar cheese - shredded (save 6 oz on the side for topping)
10 oz total Romano, Parmesean and Asiago (I jost used 2 5ox containers of 3 cheese blend)
1/4 stick butter
1/2 c heavy cream - whipped (I don't know if it helped any, but I whipped it to make the it fluffier)
1 egg


Boil Pasta until aldente then drain. In large mixing bowl, combine hot pasta, butter, and cheeses (exclude 6oz topping cheese).  Mix with hands (just works better).  When well mixed add cream and egg.  Mix until well incorporated.  Spead in 9x13 baking dish.  Top with remianing cheese.  Bake for 30 mins @ 350 or until top is slightly crispy on the edges.  Serve hot.

Serves a lot.