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Recipe courtesy of Delilah Winder

Delilah's 7 Cheese Mac and Cheese

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
  • Yield: 10 to 12 servings
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Ingredients

2 pounds elbow macaroni

12 eggs

1 cup cubed Velveeta cheese

1/2 pound (2 sticks) butter, melted

6 cups half-and-half, divided

4 cups grated sharp yellow Cheddar, divided

2 cups grated extra-sharp white Cheddar

1 1/2 cups grated mozzarella

1 cup grated Asiago

1 cup grated Gruyere

1 cup grated Monterey Jack

1 cup grated Muenster

1/8 teaspoon salt

1 tablespoon black pepper

Directions

  1. Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
  2. Whisk the eggs in a large bowl until frothy.
  3. Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
  4. Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
  5. Serve hot.
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