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AH, HA! Mac N Cheese
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| Cook Time:1 hr 0 minLevel: EasyYield: 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 |
Directions
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.
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