Ingredients
- Salt, as needed
- 1 tablespoon canola oil
- 2 pounds elbow macaroni
- 12 eggs
- 1 cup processed cheese (recommended: Velveeta)
- 1/2 pound (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 3 cups grated sharp yellow Cheddar, plus 1 cup
- 2 cups grated extra-sharp white Cheddar
- 1 1/2 cups grated mozzarella cheese
- 1 cup grated Asiago cheese, grated
- 1 cup grated Swiss Gruyere cheese
- 1 cup grated monterey jack cheese
- 1 cup grated Muenster cheese
- 1 cup grated fontina cheese
- 1/8 teaspoon seasoning salt
- 1 teaspoon finely ground black pepper
Directions
Preheat oven to 325 degrees F.
Bring a large saucepan of salted water and a tablespoon of oil to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside.
Whisk the eggs in a large bowl until frothy. Combine the processed cheese, butter, and 2 cups of 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 4 cups of half-and-half, 3 cups of sharp yellow cheddar cheese, the remaining grated cheeses, and seasoning salt and pepper, tossing until completely combined.
Pour mixture into 4 au gratin dishes, with the remainder in a casserole, and bake for 30 minutes. Sprinkle remaining 1 cup of sharp yellow Cheddar cheese on top and place under broiler until golden brown. Serve hot.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By keykeelee_11549496
Pagosa Springs, CO
on July 21, 2011
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I am a caterer. This recipe is awesome for parties. So easy to make. And you do not have to temper the eggs, if you rinse the pasta in cold water to stop the cooking process. The pasta is then, as the recipe states "warm".
I have to make this and deviled eggs for every party we throw or attend.
I eat any thing I want as long as I eat it in proper sized portions. I am not over weight. I don't get proper exercise (most of my running is in the kitchen. My cholesterol level is fine. (Stress level can go on overload though.
Americans eat double and triple portions and wonder why they are fat and have high cholesterol and sugar levels. Eat sensible. Enjoy your food.
This also reheats great in the oven.
By yschoice
Delaware
on October 27, 2010
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I had to modify the recipe because I really dislike processed cheese, so I used Cheddar Cheese soup and heavy whipping cream instead of half n half (use what's available. I spent so much on cheeses that I can't and won't even count the cost of making it. I'd have preferred a little more seasoning but unlike donr67_11927834 I don't think garlic powder would be pleasant.
It was super easy and delicious. I will certainly make it again... oh, I also cut the recipe in half and ended up with three 8" casserole sized dishes.
By jasminetablen_5...
Milford
on July 22, 2010
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If I had the money for all the cheese in this, I don't know about how much it calls for, there is a tremendous amount of it, I don't think I'll try this..
Read all 34 reviews