TRIPLE CHEESE MACARONI (serves 8)
2 1/2 cups elbow macaroni
Salt to taste
6 oz sharp Cheddar, shredded
6 oz Monterey Jack, shredded
5 TBL + 1 tsp butter, softened
3 oz cream cheese, softened
1 1/2 cups evaporated milk
2 TBL + 2 tsp butter
1 cup fresh bread crumbs
1 TBL melted butter
1/2 tsp paprika
Cook the macaroni in boiling salted water per pkg directions; drain.
Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp butter & mix well. Spoon into a buttered shallow 3 qt baking dish.
Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk. Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter.
Bake in a preheated 425° oven for 20-25 minutes or until bubbly.
Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add the cream cheese mixture until just before baking.~~

Not tried and true, but saw this on Paula Dean. I looked fabulous, like a cheesy creamy macaroni souflee. I am definately going to try it.

Here is a link that might be useful: The Lady's Cheesy Mac

Oh thanks...both of these recipes are different than mine. I'm looking forward to trying both!