- 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.