| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 20 servings |
Ingredients
- Salt, as needed
- 1 tablespoon canola oil
- 2 pounds elbow macaroni
- 12 eggs
- 1 cup processed cheese (recommended: Velveeta)
- 1/2 pound (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 3 cups grated sharp yellow Cheddar, plus 1 cup
- 2 cups grated extra-sharp white Cheddar
- 1 1/2 cups grated mozzarella cheese
- 1 cup grated Asiago cheese, grated
- 1 cup grated Swiss Gruyere cheese
- 1 cup grated monterey jack cheese
- 1 cup grated Muenster cheese
- 1 cup grated fontina cheese
- 1/8 teaspoon seasoning salt
- 1 teaspoon finely ground black pepper
Instructions
- Preheat oven to 325 degrees F.
- Bring a large saucepan of salted water and a tablespoon of oil to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside.
- Whisk the eggs in a large bowl until frothy. Combine the processed cheese, butter, and 2 cups of 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 4 cups of half-and-half, 3 cups of sharp yellow cheddar cheese, the remaining grated cheeses, and seasoning salt and pepper, tossing until completely combined.
- Pour mixture into 4 au gratin dishes, with the remainder in a casserole, and bake for 30 minutes. Sprinkle remaining 1 cup of sharp yellow Cheddar cheese on top and place under broiler until golden brown. Serve hot.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 768 |
| Total Fat | 52 g |
| Saturated Fat | 30 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 244 mg |
| Sodium | 790 mg |
Reviews
Good god! I would be afraid that it would clog me up! That’s a LOT of cheese. Might try halving the recipe. Which. Heart attack await! Haven’t tried it yet but I imagine it’s pretty good
Awesome mac n cheese!!! Pricey but so worth it!!! will make it again and again, especially around the holidays!!! Yummy!!!!!!!
I had to modify the recipe because I really dislike processed cheese, so I used Cheddar Cheese soup and heavy whipping cream instead of half n half (use what’s available). I spent so much on cheeses that I can’t and won’t even count the cost of making it. I’d have preferred a little more seasoning but unlike donr67_11927834 I don’t think garlic powder would be pleasant.
It was super easy and delicious. I will certainly make it again… oh, I also cut the recipe in half and ended up with three 8″ casserole sized dishes.
If I had the money for all the cheese in this, I don’t know about how much it calls for, there is a tremendous amount of it, I don’t think I’ll try this..
OMG a lot off cheese!!!!!!! sounds wonderful, lol. my kind of mac n cheese. i will def. try this one. ill let you know how it goes. my hubby and kids are all cheese lovers so i know they will love it.some grilled chicken and a veggie and dinner is served lol
I have made this a few times with great success. I find that it makes a huge portion so I either bring it to large events or I portion it for freezing. It’s rich, i’ts creamy and smooth and it is a crowd pleaser.
I don’t understand why Delilah did not win first place in this round. She was the ONLY one who followed directions and made CLASSIC mac & cheese in the first segment!
My family loved it. I’ve also been asked by friends to make it for a party.
For those looking for a “healthy” mac & cheese; simply try another recipe.
No one is forcing you to use this one!
For those looking for a “healthy” mac & cheese; simply try another recipe.
No one is forcing you to use this one!
I have made this receipe several times. I always cut back on the eggs (personal preference)…I don’t always have all the cheeses but it is always super delicious!
Sure it’s high in fat and calories. Portion control. The people who had a problem with the eggs might just need a little bit more practice.