Recipe

Ah Ha Macaroni And Cheese Recipe


Ah Ha Macaroni And Cheese Recipe
This dish was on the View November 2nd. It is not my recipe, it belongs to chef Delilah Winder, and I'm just posting it because it is delicious.

Pepe56

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Ingredients
  • 2 pounds elbow macaroni
  • 12 eggs
  • 1 cup cubed Velveeta cheese
  • ½ pound (2 sticks) butter, melted
  • 6 cups half-and-half
  • 4 cups grated sharp yellow cheddar cheese
  • 2 cups grated extra sharp white cheddar cheese
  • 1½ cups grated mozzarella cheese
  • 1 cup grated Asiago cheese
  • 1 cup grated Gruyere cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated Muenster cheese
  • 1/8 teaspoon salt
  • 1 tablespoon black pepper

Directions
  1. Preheat the oven to 325°F.
  2. Bring a large saucepan of salted water to a boil.
  3. Add the macaroni and cook until still slightly al dente, about 10 minutes.
  4. Drain and set aside to keep warm.
  5. Whisk the eggs in a large bowl until frothy.
  6. Combine the Velveeta, butter, and two cups of the half-and-half in a large bowl.
  7. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth.
  8. Add the eggs to the macaroni
  9. Add the remaining half-and-half, three cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.
  10. Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes.
  11. Sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.
  12. Serve hot.

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Comments


Ok, I whisked the eggs but where/when do I add them? I'm in the kitchen with mac and cheese and a nice bowl of frothy whipped eggs....I think we skipped a step.


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Alterations


6. Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs.
8. Delete


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