Delilah's Macaroni and Cheese

Thois recipe is a costly one to make, and ive made it a few times now. Its a bit bland for my tastes. So do yourself a favor and season the heavy cream before adding it to the cheeses. I use salt, crushed black pepper, a pinch of Cayenne and ground mustard. I also boil my pasta in chicken stock for maximum flavor. I actually leave the butter out, it only gives the recipe a greasy feel.

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My "economy" version is 1qt half & half, 2 cups evaporated milk, 6 cups extra sharp cheddar, 6 cups assorted pre-shredded blends (like Italian, Mexican and Colby/jack). Use 6 eggs. Otherwise, follow the recipe.

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Tasted more like a cheese souffle than macaroni and cheese. It cost waaaaaayyyy too much money to make, and I found it to be pretty bland. Too bad, because I figured anything with this much cheese in it would have to be good.

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I used to live just blocks from Delilah's southern cuisine stand in Philadelphia. Her mac and cheese is incredible, but very rich, so watch out!! Delilah's mac and cheese was the first entry I included in my food blog at www.3zestylemons.com. I love making it for friends, it's comfort food that garners rave reviews, every time! Genevieve www.3zestylemons.com

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I used all of her cheeses, but the extra-sharp white cheddar, yellow shard cheeddar, and asiagocheese made it dry! Next time I am going to use creamier cheeses, like 2 cups creamy havarti, 2 cups of whole milk mozzarela, 4 cups velveeta cheese, 1 cup muenster cheese, along with 1 1/2 quarts of milk a quart of half and half and maybe some whipped cream cheese. Then, I believe itwould be alot creamier! Overall, it was good, butnot what I expected.

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My little brother is a huge noodles and company mac & cheese fan, but I made this for Thanksgiving dinner and he said that noodles and company must step aside cause there is now a better!

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Going to make this for Thanksgiving. Saw it on The View. One tip though, while hunting the ingredients I found the muenster cheese at the Deli along with the Gruyere. Since I would have no use for either of these after making this, you can buy them much cheeper if you buy what you need not the prepackaged stuff. I also, messed up and got Extra sharp Yellow cheddar so hoping it turns out good. Crossing fingers, but it looks REALLY REALLY GOOD. Happy Turkey Day

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Amazing recipe. I saw the throwdown with Bobby and have wanted this recipe since. It's delicious. Unfortunately, I didn't have ANY of the cheeses in the house and it was quite expensive to buy them all. Oh well... my son doesn't really need to go to college, anyway. :-)

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Great mac and cheese but be aware that this recipe makes almost 3 9by2 cassaroles. Lots of mac and cheese to go round.

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When this recipe is prepared as written by Delilah Winder is is very good. I submitted several changes to the recipe posted by yooper, I got the recipe from the Food Network sit and it is great!

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1900 calories????????? This is ER food. It sounds great as far as ingredients and as a comfort food, just do not think I could bring myself to consume the carbs, the calories and the fat.

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the recipe is fine,just alter it some.basically just get rid of the velveeta,and get rid of most of the eggs.you'll just need about 4 at the most.also the cheese already has a salty quality so just add maybe a teaspoon,but you can add alot of black peeper if you like. also this is more of a thick casserole like dish then the type of mac n cheese you get from restaurants that has a "saucy" like cheese.....this is completely different obviously.also you can exchange the noodles with sliced up squash for a great squash casserole..

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This is a culturally accurate recipe for Mac & Cheese in the African-American community. Grass roots cooking isn't about provenance of ingredients, but the availability of ingredients. Any chef knows that using what's available and creating that dish with love is the true mark of a great cook. Historically these types of ingredients are what were available. I'm no fan of mac & cheese in any derivation, however Delilah's recipe is about as authentic as it get's in our community.

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this was okay, not as i preferred it. i made it twice because i thought i did something wrong. the irst time way to creamy, i left out 4 cups o hal and half the second time and it was still not that great, it was good but not great.

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i have eaten at Deliah Winder's restaurant at the Reading Terminal Market and this brings me home to Philly when I eat it. It is realllly bad for you, creamy and gooey and to make it even worse, pair it with Fried Chicken!! Eat in the lobby of the E.R. it is very very yummy and very very unhealthy.

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This recipe can be tweeked a bit to make it a little better, but I believe the reason why Oprah and others like her enjoyed this macaroni and cheese so much is that it reminds us of homemade mac-n-cheese from back in the day that our mothers, grandmothers, great aunt's etc. used to (and still do) make. We (people of color) have made a version/versions of this recipe for generations and generations. For us it's a reminder of family. And yes, we put eggs in our mac-n-cheese, and yes, a lot do use Velvetta (along with the cheddar). If not Velvetta, some use Cheez Whiz (it all turns out the same). So I guess I'm writing to say that maybe it's a culture thing, and that's why some of you can't fathom how this can turn into anything good, but trust me with some minor alterations (not so many eggs, a little less butter, and a bit more seasoning), for most of us this is a good recipe. One we're willing to try.

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This is good mac and cheese but hardly the best ever (that would be Martha Stewart's recipe which is delicious). I HALVED the recipe and it could easily have fed 6 people. And what chef uses Velveeta????? I won't make this again.

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I saw this recipe on the Today Show advertised by Oprah as the World's Best Macaroni and Cheese. Although the recipe had a couple of differences - 4 cups of yellow cheddar (not 3) and add 1 cup of gruyere. Yes, it is expensive, but exceptional. I made it for a group of 12 at Thanksgiving 2006 and it got rave reviews from everyone. All agreed it met expectations of the 'World's Best'.

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This recipe always gets raves in my experience. I get lots of requests for it.

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This cost me $35.00 for all the ingredients!!!! I agree with the previous review. I would have like it creamier and tastier.If I made it again I would leave out some of the eggs(6), I don' think a dozen eggs are necessary. Do without the velvetta and add more cheddar cheese. I have read good reviews on Martha Stewarts' mac & cheese. I think I'll try it.

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