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Recipe courtesy of Delilah Winder

Show: Food Network Challenge

Episode: Mac and Cheese

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Total:: 1 hr 30 min
Prep:: 30 min
Cook:: 1 hr

Yield:: 20 servings

Level:: Easy

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: AH, HA! Mac N Cheese
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 20 servings
Cuisine: american
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