1 (16 oz.) pkg. macaroni
1 c. milk
2 c. chicken broth
2 c. sharp cheddar cheese, grated
1 c. swiss, grated
1 c. monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 c. flour
In a large bowl, stir together the macaroni, milk, and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.
1 c. milk
2 c. chicken broth
2 c. sharp cheddar cheese, grated
1 c. swiss, grated
1 c. monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 c. flour
In a large bowl, stir together the macaroni, milk, and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.
Recipe from Babble
Review: This dish is really easy and super good! I would suggest baking it in a very deep dish though, otherwise the liquid evaporates before all of the noodles are done.
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