This is the official recipe. I suggest 1/2 this for any small army you might be feeding. Also, I add chipotle peppers in the mix and instead of topping with more cheese I top it with crushed up ritz crackers. You can thank me later...
Mac and Cheese
- 2 lbs. elbow macaroni
- 12 eggs
- 1 cup cubed Velveeta cheese
- ½ lb. (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow Cheddar, divided
- 2 cups grated extra-sharp white Cheddar
- 1 ½ cups grated mozzarella
- 1 cup grated Asiago
- 1 cup grated Gruyere
- 1 cup grated Monterey Jack
- 1 cup grated Muenster
- ⅛ teaspoon salt
- 1 tablespoon black pepper
1.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. |
2.Whisk the eggs in a large bowl until frothy. |
3.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, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl. |
4.Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more. |
5.Serve hot. |
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