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.