The Most Amazing Macaroni and Cheese in the World!
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 8-10
Yields: 1 pan
Ingredients
- 2 lbs macaroni
- 12 eggs
- 1 cup cubed Velveeta cheese
- 1 cup butter, melted
- 6 cups half-and-half
- 4 cups sharp cheddar cheese, grated
- 2 cups extra-sharp white cheddar cheese, grated
- 1 1⁄2 cups mozzarella cheese, grated
- 1 1⁄2 cups asiago cheese, grated
- 1 cup gruyere cheese, grated
- 1 cup monterey jack cheese, grated
- 1 cup muenster cheese, grated
- 1 cup parmesan cheese
- 1 cup Velveeta cheese, cubed
- 1⁄4 cup goat cheese (adds a kick) (optional)
- 1⁄8 teaspoon salt
- 1 tablespoon black pepper
- 1 pinch mustard
- 1 pinch cayenne pepper
Directions
- Preheat oven to 325 degrees Fahrenheit.
- Cook macaroni according to package directions, al dente. Drain and set aside.
- Whisk eggs together in big bowl until frothy. Add Velveeta, butter, and 2 cups of the half-and-half.
- Add warm macaroni, mix until smooth.
- Add rest of half-and-half, 3 cups sharp yellow Cheddar cheese, the rest of the various cheeses, salt, and pepper, tossing together.
- Pour into greased 9 x 13 inch casserole dish, and bake for 30 minutes.
- Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake about 30 minutes more, until golden brown. If you want, you could dot the top with a few tiny pieces of butter, just to help it brown more.
- Serve hot. Enjoy!
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