HOW TO MAKE IT :
- (NOTE:) Recipe may be doubled for 9″x13″ or 4 qt. casserole.
- Lightly grease a 2 or 2 1/2 quart casserole dish; set aside.
- (This step is the most time consuming, so you may want to shred the cheeses ahead of time. Please don’t use the pre-shredded cheeses as it will negatively affect your results.) Gather and prep all ingredients except macaroni (shred cheeses, crush croutons etc…).
- Add water and 1 teaspoon salt to large pot (5 qt. or larger;) over high heat, bring water to boil.
- Add macaroni; stir. When water returns to boil, reduce heat to medium-high; set timer and cook for 8 minutes.
- Drain macaroni, but do NOT rinse.
- Return macaroni to the hot pot.
- Immediately add butter and cream cheese; stir gently until melted.
- Preheat oven to 350ºF. In a plastic food bag or bowl combine cheeses.
- Add combined cheeses to macaroni. Stir to mix well.
- Into the half & half, add egg, seasoned salt, and black pepper. Whisk or beat well with a fork until very well combined.
- Pour over macaroni and cheese mixture in pan; stir to mix well.
- Pour macaroni mixture evenly into prepared dish. (If you have a little shredded cheese leftover, you may sprinkle on top of macaroni mixture, up to 1/2 cup.)
- Make the topping by combining crushed croutons with melted butter.
- Stir to coat. Stir in the Parmesan cheese.
- Sprinkle evenly over macaroni.
- Bake at 350ºF for approximately 50 to 60 minutes (place a sheet of aluminum foil over it, towards the end of cooking time, if it is beginning to become too browned).
- Serve immediately. Cover and refrigerate leftovers.
If reheating, add a tablespoon of milk or half & half to the bottom of the dish.
