7 Cheese Mac and Cheese
Ingredients1 pounds elbow macaroni
6 eggs
1 can cheddar cheese soup
1/4 pound (1 sticks) butter, melted
3 cups half-and-half, divided HEAVY WHIPPING CREAM if your ballsy
2 cups grated sharp yellow Cheddar, divided
1 cups grated extra-sharp white Cheddar
1 cups grated mozzarella
1/2 cup grated Asiago
1/2 cup grated SMOKED Gouda
1/2 cup grated Monterey Jack
1 cup grated Muenster
1 teaspoon salt
1 tablespoon black pepper
DirectionsPreheat 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 Cheddar Cheese Soup, 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, 1 Cup 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 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.
