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Macaroni and Cheese

Servings:
Serves 6 to 8 Servings
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Ingredients

  • 2 pound elbow macaroni
  • 12 pound eggs
  • 1 cup cubed velveeta cheese
  • 1/2 pound (2 sticks) butter, melted
  • 6 cup half-and-half
  • 4 cup grated sharp yellow cheddar cheese
  • 2 cup grated extra sharp white cheddar cheese
  • 5 1/2 cup grated mozzarella cheese
  • 1 cup grated asiago cheese
  • 1 cup grated gruyère cheese
  • 1 cup grated monterey jack cheese
  • 1 cup grated muenster cheese
  • 1/8 teaspoon salt
  • 1 tablespoon black pepper

Preparation

Baking Directions:

Preheat the oven to 325ºF.

Bring a large saucepan of salted water to a boil.

Add the macaroni and cook until still slightly al dente, about 10 minutes.

Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.

Combine the eggs with the Velveeta, butter, and 2 cups of the half-and-half in a large bowl.

Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth.

Add the remaining half-and-half, 3 cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.

Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes.

Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.

Serving Directions:

Serve hot.