And the food just ain’t no good? I said the macaroni’s sour, the peas all mushed
And the chicken tastes like wood.
Well the Sugar Hill Gang wasn’t talking about my house or this dish. This version of Mac & Cheese is a hit in my house; not an old family recipe but I love it!
SERVES 6 -8
Ingredients
- 2 lbs elbow macaroni
- 1 1/2 quarts half-and-half
- 3 cups yellow sharp cheddar cheese
- 2 cups extra-sharp white cheddar cheese
- 1 1/2 cups mozzarella cheese
- 1 cup asiago cheese
- 1 cup monterey jack cheese
- 1 cup muenster cheese
- 1 cup Velveeta cheese
- 1/2 lb butter
- 1 dozen egg
- 1 pinch salt
- 1 tablespoon black pepper
Directions
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Cook macaroni according to box instructions.
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Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
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Grate all cheeses (except the Velveeta).
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With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
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Blend until creamy and smooth.
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Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
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Blend all ingredients until smooth and creamy.
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Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.
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Tip: Make sure all ingredients are mixed well and your oven has been preheated.
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for an extra kick, add some additional grated yellow cheese on top midway into the baking process.
Just bought all ingredients for Delilah’s mac/cheese. Read mixed reviews and am now having 2nd thoughts w/ a butt load of cheeses. Can the egg amount be decreased? Some reviews comment on custard clumpy like consistency–How can this be avoided??