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The Best Ever Macaroni & Cheese


  • 1 pound elbow macaroni
  • 8 ounces White Cheddar cheese, shredded
  • 8 ounces garlic Cheddar cheese, shredded
  • 8 ounces Gruyere cheese
  • 24 ounces cottage cheese
  • 8 ounces Goat cheese, crumbled
  • 2 jumbo eggs, slightly beaten
  • 1 teaspoon black pepper
  • 1 teaspoon ground mustard
  • 1/2 to 1 teaspoon nutmeg
  • 1/2 teaspoon celery salt
  • 1 1/2 to 2 teaspoons garlic salt
  • 1 teaspoon kosher salt
  • 3 medium tomatoes, sliced paper thin
  • 2 cups breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1/2 stick butter, melted


heat oven to 350°. In large stockpot, boil macaroni according to package directions. Drain and set aside. In a large mixing bowl, combine all cheeses except Parmesan, eggs, pepper, mustard, nutmeg, celery salt, garlic salt and kosher salt. Stir in macaroni and mix well. Pour mixture into a buttered 9x13-inch baking dish. Add sliced tomatoes to top.

small mixing bowl, combine breadcrumbs and Parmesan cheese and sprinkle over macaroni and cheese. Drizzle with melted butter and then cook uncovered for 30 to 40 minutes.


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