Recipe courtesy of Delilah Winder
Delilah Winder's Seven-Cheese Mac and Cheese
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 917
- Total Fat
- 62
- Saturated Fat
- 36
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 41
- Cholesterol
- 313
- Sodium
- 817
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.