Ultimate Macaroni and Cheese
photo by Grandmas Lil Helper
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 907.18 g elbow macaroni
- 12 eggs
- 236.59 ml cubed Velveeta cheese
- 236.59 ml butter, melted
- 1419.54 ml half-and-half
- 946.36 ml grated sharp cheddar cheese
- 473.18 ml grated extra sharp white cheddar cheese
- 354.88 ml grated mozzarella cheese
- 236.59 ml grated asiago cheese
- 236.59 ml grated gruyere cheese
- 236.59 ml grated monterey jack cheese
- 236.59 ml grated muenster cheese
- 0.61 ml salt
- 14.79 ml black pepper
directions
- Preheat the oven to 325ºF.
- 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.
- Combine the eggs with the Velveeta, butter, and 2 cups of the half-and-half in a large bowl.
- 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 (reserve 1 cup), the remaining grated cheeses, and salt and pepper.
- Toss until completely combined.
- Pour the mixture into a 9 x 13 casserole or baking dish and bake for 30 minutes.
- Sprinkle top with the remaining 1 cup of yellow cheddar cheese and bake an additional 30 minutes until golden brown on top.
- Serve hot.
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Reviews
-
This is absolutely amazing mac-n-cheese. We now are expected to cook this for all family holidays! I cooked it to recipe the first time, I REALLY do not know how it was supposed to fit into a 9 x 13 although my pan wasn't a deep dish 9 x 13. We get the disposables as you can see in the picture and it fits perfectly. We have made some variations since, added prosciutto and more spice, less salt. It is definitely worth spending the money for the specialty cheeses, hope you all enjoy & thanks for posting the recipe!