Delilah Winder's Seven-Cheese Mac and Cheese

Yield:
8 servings
Ingredients
  • Unsalted butter, for the baking dish
  • 1 pound elbow macaroni
  • 6 large eggs, at room temperature
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 cup (4 ounces) cubed Velveeta cheese
  • 3 cups half-and-half, at room temperature
  • 2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
  • 1 cup (4 ounces) grated extra-sharp white cheddar cheese
  • 3/4 cup (3 ounces) shredded mozzarella cheese
  • 1/2 cup (2 ounces) grated Asiago cheese
  • 1/2 cup (2 ounces) grated Gruyere cheese
  • 1/2 cup (2 ounces) grated Monterey Jack cheese
  • 1/2 cup (2 ounces) grated Muenster cheese
  • Pinch kosher salt, or to taste
  • 1 1/2 teaspoons freshly ground black pepper
Directions
  • Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.

  • Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.

  • Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.

  • Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    KK_11_0510_FN_sh1_240.tif

    Not what you're looking for? Try:

    Apple-Sausage Mac and Cheese

    Recipe courtesy of Food Network Kitchen