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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Mac & Cheese Ingredients:
2 lbs elbow macaroni |
12 eggs |
1 cup velveeta cheese, cubed |
1 cup butter, melted |
6 cups half-and-half, divided |
4 cups sharp cheddar cheese, grated and divided |
2 cups sharp white cheddar cheese, grated |
1 1/2 cups mozzarella cheese, grated |
1 cup asiago cheese, grated |
1 cup gruyere, grated |
1 cup monterey jack cheese, grated |
1/8 teaspoon salt |
1 tablespoon black pepper |
Directions:
1. Preheat the oven to 325 degree 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.
2. Add the Velveets, 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 abd the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar, the remaining grateed cheeses, salt and pepper, tossing until completely combined in the large bowl.
3. Pour the mixture into 9 x 13-inch casserole or baking dishes (approx 3 (3 qt) baking dishes and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp cheddar and bake until golden brown on top, about 30 minutes more. Serve hot.
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