Ingredients
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2 lbs elbow macaroni
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12 eggs
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1 cup cubed Velveeta cheese
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1 cup butter, melted
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6 cups half-and-half
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4 cups grated sharp cheddar cheese
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1 1/2 cups grated mozzarella cheese
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1 cup grated asiago cheese
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1 cup grated gruyere cheese
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1 cup grated monterey jack cheese
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1 cup grated muenster cheese
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1/8 teaspoon salt
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1 tablespoon black pepper
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2 cups grated extra sharp white cheddar cheese
Instructions
- Preheat the oven to 325ºF.
- 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.
- Combine the eggs with the Velveeta, butter, and 2 cups of the 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 half-and-half, 3 cups of the sharp yellow cheddar (reserve 1 cup), the remaining grated cheeses, and salt and pepper.
- Toss until completely combined.
- Pour the mixture into a 9 x 13 casserole or baking dish and bake for 30 minutes.
- Sprinkle top with the remaining 1 cup of yellow cheddar cheese and bake an additional 30 minutes until golden brown on top.
- Serve hot.