Awesome Mac & Cheese
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
24
ingredients
- 2 lbs elbow macaroni
- 12 eggs
- 1 cup cubed Velveeta cheese
- 1⁄2 lb butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow cheddar cheese, divided
- 2 cups grated extra-sharp white cheddar cheese
- 1 1⁄2 cups grated mozzarella cheese
- 1 cup grated asiago cheese
- 1 cup grated parmesan cheese (not the canned stuff, the fresh stuff)
- 1 cup grated parmigiano-reggiano cheese
- 1 cup grated gruyere
- 1 cup grated monterey jack cheese
- 1 cup grated muenster cheese
- 1 cup grated havarti cheese
- salt
- black pepper (if you are making for company, white pepper is nice)
directions
- Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
- Whisk the eggs in a large bowl until frothy. When I say LARGE bowl, I mean LARGE!
- Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs.
- Add the warm macaroni tossing until the cheese has melted and the mixture is smooth.
- NOW - Get your big strong Man, son, or neighbor to help here! This can get really hard to stir --
- Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
- Grease your pans with either a cooking spray or a little butter (hey, what is more butter at this point?).
- Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. (I buy the disposable pans at the store, way easier).
- Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more. Watch it pretty close after about 15 minutes.
- Serve hot.
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