Ingredients Jump to Instructions ↓

  1. 2 pounds elbow macaroni

  2. 12 eggs

  3. 1 cup cubed Velveeta cheese

  4. 1/2 pound (2 sticks) butter, melted

  5. 6 cups half-and-half, divided

  6. 4 cups grated sharp yellow Cheddar, divided

  7. 2 cups grated extra-sharp white Cheddar

  8. 1 1/2 cups grated mozzarella

  9. 1 cup grated Asiago

  10. 1 cup grated Gruyere

  11. 1 cup grated Monterey Jack

  12. 1 cup grated Muenster

  13. 1/8 teaspoon salt

  14. 1 tablespoon black pepper

Instructions Jump to Ingredients ↑

  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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