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Best Macaroni and Cheese in America Recipe

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This recipe for Best Macaroni and Cheese in America, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delilah Winder
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs elbow macaroni
12 eggs
1 cup Velveeta cheese, cubed
1/2 lb (2 sticks) butter, melted
6 cups half-and-half
4 cups grated sharp yellow cheddar cheese
2 cups grated extra-sharp white cheddar cheese
1 cup grated Asiago cheese
1 cup grated Gruyere cheese
1 cup grated Monterey Jack cheese
1 cup grated Muenster cheese
1/8 tsp salt
1 Tbs black pepper

Directions:
Directions:
Preheat the oven to 325F. 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. Combine the Velveeta, butter and 2 cups 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 half-and-half, 3 cups of the sharp yellow cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.
Pour the mixture into a 9" x 13" casserole or baking dish and bake for 30 minutes. Sprinkle with the remaining cup of yellow sharp cheese and bake until golden brown on top, about 30 more minutes more. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Source: Delilah Winder's "Delilah's Everyday Soul: Southern Cooking With Style"

 

 

 

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