7 Cheese Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 pounds Ronzoni elbow macaroni 6eggs 1/2 cup cubed Velveeta cheese 1/4 pound (1 stick) butter, melted 3 cups half-and-half, divided 2 cups grated sharp yellow Cheddar, divided 1 cups grated extra-sharp white Cheddar 3/4 cups grated mozzarella 1 /2 cup grated Asiago 1/2 cup grated Gruyere 1/2 cup grated Monterey Jack 1/2 cup grated Muenster 1/8 teaspoon salt 1/2 tablespoon black pepper
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.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 1 cup 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, 1 1/2 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dish and bake for 30 minutes. Sprinkle with the remaining 1/2 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
Serves 20 (2"x2" servings)
Recipe courtesy Delilah Winder
Number of Servings: 20
Recipe submitted by SparkPeople user KRHINKY.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 1 cup 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, 1 1/2 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dish and bake for 30 minutes. Sprinkle with the remaining 1/2 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
Serves 20 (2"x2" servings)
Recipe courtesy Delilah Winder
Number of Servings: 20
Recipe submitted by SparkPeople user KRHINKY.
Nutritional Info Amount Per Serving
- Calories: 312.0
- Total Fat: 21.5 g
- Cholesterol: 116.7 mg
- Sodium: 343.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.2 g
- Protein: 14.0 g
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