A few weeks ago, I created a 5 cheese mac and cheese. It was good, needed some perfecting, but last night… oh last night! I found this recipe for a 4 cheese mac and cheese (practically the same recipe I used for the 5 cheese mac and cheese) and we added bacon. It was heavenly!

Ingredients:

1 tablespoon vegetable oil

1 (16 ounce) package of elbow macaroni

8 tablespoons butter

1/2 cup shredded Muenster cheese (I have yet to find shredded, so I buy the slices and shred it myself)

1/2 cup shredded Cheddar cheese

1/2 cup shredded Sharp Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 1/2 cups half-and-half

8 ounces cubed processed cheese (we use Velveeta)

2 eggs, beaten

Directions:

(my way)

1. Bring large pot of water to boil. Add vegetable oil. Boil the noodles until done. Drain well.
2. As the noodles are cooking, we cut up bacon and fried it up on the stove top.
3. In a small saucepan, melt the butter.
4. In a large bowl mix the Munester, mild & sharp Cheddar, and Monterey Jack cheeses and cooled bacon pieces.
5. In a small bowl, add the 2 eggs and beat. Add the half-and-half and the processed cheese.
6. After draining noodles, add them back to the pot and keep on a low temp burner on the stovetop. Pour melted butter over top. Add the egg/half-and-half/processed cheese mixture. (Personally, I allow the processed cheese to melt a bit.) Add in the cheese/bacon mixture, stirring as you add.
7. Pour contents into a large casserole dish that you have sprayed (we use a glass 9×13 pan). Cook at 350 degrees for 35 minutes. It is to die for! Even good as leftovers!