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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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Ingredients:
salt, as needed |
1 tablespoon canola oil |
2 pounds elbow macaroni |
12 eggs |
1 cup processed cheese (recommended: velveeta) |
1/2 pound (2 sticks) butter, melted |
6 cups half-and-half, divided |
3 cups grated sharp yellow cheddar, plus 1 cup |
2 cups grated extra-sharp white cheddar |
1 1/2 cups grated mozzarella cheese |
1 cup grated asiago cheese, grated |
1 cup grated swiss gruyere cheese |
1 cup grated monterey jack cheese |
1 cup grated muenster cheese |
1 cup grated fontina cheese |
1/8 teaspoon seasoning salt |
1 teaspoon finely ground black pepper |
Directions:
1. Preheat oven to 325 degrees F.
2. Bring a large saucepan of salted water and a tablespoon of oil to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside.
3. Whisk the eggs in a large bowl until frothy. Combine the processed cheese, butter, and 2 cups of half-and-half in a large bowl.
4. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining 4 cups of half-and-half, 3 cups of sharp yellow cheddar cheese, the remaining grated cheeses, and seasoning salt and pepper, tossing until completely combined.
5. Pour mixture into 4 au gratin dishes, with the remainder in a casserole, and bake for 30 minutes. Sprinkle remaining 1 cup of sharp yellow Cheddar cheese on top and place under broiler until golden brown. Serve hot.
6. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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