Monday, September 3, 2012

5 Cheese Mac & Cheese

  • 5 Cheese Mac & Cheese!
This is something I make for my family reunions, twice a year.  If you only have it twice a year,  this is GUILT FREE.  So please don't whine about it being bad for you! 

  • 1 pound shell macaroni
  • 6 eggs
  • 1/4 pound (1 stick) butter, melted
  • 3 cups half-and-half, divided
  • 2 cups grated sharp yellow Cheddar, divided
  • 1 cups grated extra-sharp white Cheddar
  • 3/4 cups grated mozzarella
  • 1 cup grated Asiago
  • 1 cup grated Monterey Jack
  • 1/8 teaspoon salt
  • 1 tablespoon black pepper


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.
Whisk the eggs in a large bowl until frothy.
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, 1 cup of extra sharp Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Put remaining extra sharp  cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.

Bon Appétit!

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