Cheesecake Factory's Macaroni & Cheese
Prep time: 
Cook time: 
Total time: 
Yields: 6 Servings
The perfect side dish to any meat entree or by itself!
  • 1 tbsp vegetable oil
  • 16 oz elbow macaroni
  • 10 tbsp butter
  • ½ cup shredded Muenster cheese
  • ½ cup shredded mild Cheddar cheese
  • ½ cup shredded sharp Cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1½ cups half-and-half
  • 8 oz velveeta or processed cheese
  • 2 eggs, beaten
  • ½ tsp salt
  • 1 tsp pepper
  • ¾ cup of breadcrumbs, non-seasoned or seasoned (your preference)
  1. Boil salted water in a large pot.
  2. Add in macaroni and cook until al dente.
  3. Drain well and return to pot.
  4. In a small sauce pan, melt 8 tbsps of butter and pour on pasta.
  5. Combine all the cheeses, except processed, into a large bowl.
  6. Add the rest of the ingredients, except breadcrumbs, to the macaroni and mix well.
  7. Add in ¾ of the cheese mixture to macaroni and mix well.
  8. Place in a lightly oiled casserole dish.
  9. Sprinkle with remaining cheese, butter, and breadcrumbs.
  10. Bake in a preheated oven at 350 F for 35 minutes.
  11. Serve warm.
Recipe by Cook Eat Delicious! at