I made this Sunday & it was incredible! Eight different cheeses! Not your everyday Mac & Cheese but really a nice splurge, if you have company. This book has a lot of wonderful recipes...
Macaroni and Cheese
Delilah Winder, author of "Delilah's Everyday Soul"
Serves 6 to 8
INGREDIENTS
• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half
• 4 cups grated sharp yellow cheddar cheese
• 2 cups grated extra sharp white cheddar cheese
• 1 1/2 cups grated mozzarella cheese
• 1 cup grated Asiago cheese
• 1 cup grated Gruyère cheese
• 1 cup grated Monterey Jack cheese
• 1 cup grated Muenster cheese
• 1/8 teaspoon salt
• 1 tablespoon black pepper
Recipe continues below ↓
DIRECTIONS
Preheat the oven to 325ºF.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still 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 cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.
Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
Macaroni and Cheese
Delilah Winder, author of "Delilah's Everyday Soul"
Serves 6 to 8
INGREDIENTS
• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half
• 4 cups grated sharp yellow cheddar cheese
• 2 cups grated extra sharp white cheddar cheese
• 1 1/2 cups grated mozzarella cheese
• 1 cup grated Asiago cheese
• 1 cup grated Gruyère cheese
• 1 cup grated Monterey Jack cheese
• 1 cup grated Muenster cheese
• 1/8 teaspoon salt
• 1 tablespoon black pepper
Recipe continues below ↓
DIRECTIONS
Preheat the oven to 325ºF.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still 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 cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.
Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.