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Delilah's Macaroni and Cheese
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| Ingredients: | |
| 2 lbs | elbow macaroni |
| 12 | eggs |
| 1 cup | cubed Velveeta cheese |
| 1/2 lb | butter, (2 sticks, melted) |
| 6 cups | half-and-half |
| 4 cups | grated sharp cheddar cheese |
| 2 cups | extra sharp white cheddar cheese |
| 1 1/2 cups | shredded mozzarella cheese |
| 1 cup | grated asiago cheese |
| 1 cup | grated gruyere cheese |
| 1 cup | grated monterey jack cheese |
| 1 cup | grated muenster cheese |
| 1/8 teaspoon | salt |
| 1 tablespoon | black pepper |
Directions:Prep Time: 30 minsTotal Time: 1 1/2 hrs
1Preheat oven to 325°.2Bring a large sauce pan of salted water to a boil. Add the macaroni and cook until al dente (about 10 minutes); drain and set aside to keep warm.3Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and 2 cups of the half and half in a large bowl. Add the warm macaroni and toss until the cheese is melted and the mixture is smooth. Add the remaining half and half, 3 cups of the yellow cheddar, the remaining grated cheeses and the salt and pepper, tossing until completely combined.4Pour the mixture into a 9x13 inch casserole or baking dish and bake for 30 minutes. Sprinkle the remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.
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