Recipe courtesy of Delilah Winder

AH, HA! Mac N Cheese

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 20 servings
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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


  1. Preheat oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.