Delilah's 7 Cheese Mac and Cheese |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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From an episode of 'Throwdown With Bobby Flay' 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 gruyere |
1 cup grated monterey jack cheese |
1 cup grated muenster cheese |
1/8 teaspoon salt |
1 tablespoon black pepper |
Directions:
1. 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.
2. Whisk the eggs in a large bowl until frothy.
3. 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. 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.
4. Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
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