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Nutrition Facts
Serving Size 1 (364g) Recipe makes 12 servings The following items or measurements are not included below: 1 cup Velveeta cheese 1 cup asiago cheese
Calories 1026
Calories from Fat 592		(57%)
Amount Per Serving		%DV
	Total Fat 65.8g	101%
	Saturated Fat 39.2g	196%
	Monounsaturated Fat 18.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 394mg		131%
Sodium 835mg		34%
Potassium 452mg		12%
Total Carbohydrate 63.9g		21%
	Dietary Fiber 2.6g	10%
	Sugars 2.6g
Protein 44.4g		88%
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Ah Ha! Macaroni and Cheese

Recipe #263817 | 2 hours | 1 hour prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: seahorse73
Nov 7, 2007

This was on The View! OH MY GOD!!!!

SERVES 12 -16 (change servings and units)

Ingredients

2 lbs elbow macaroni
12 eggs
1 cup Velveeta cheese, cubed
1/2 lb butter, melted
6 cups half-and-half
4 cups sharp cheddar cheese, grated
2 cups sharp white cheddar cheese, grated (extra sharp)
1 1/2 cups mozzarella cheese, grated
1 cup asiago cheese, grated
1 cup gruyere cheese, grated
1 cup monterey jack cheese, grated
1 cup muenster cheese, grated
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. Add the macaroni and cook until still slightly al dente, about 10 minutes.
3
Drain and set aside to keep warm.Whisk the eggs in a large bowl until frothy.
4
Combine the Velveeta, butter, and two cups of the half-and-half in a large bowl.
5
Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. 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.
6
Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes.
7
Sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.
8
Serve hot.

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Featured Reviews for This Recipe

From: Cooks4_6

On Dec 15, 2007

Baked marcaroni and cheese is normally not something I crave; I made it for DH — his favorite comfort food. He and the neighbor kept eating portions on into the evening and loved it! So, this rating comes from a true m&c connoisseur.

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From: GrammaJeanne

On Dec 11, 2007

I agree that it's a little spendy to make, but if you are a true cheese lover (which I am) this is just an amazing treat. The combination of cheeses blend beautifully. It makes enough for 2 casseroles, so you can freeze one for later. It reheats well and is simple to assemble. If you are watching your cholesterol - this recipe is NOT for you, but if you really are craving comfort food, this is the best!

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From: Parrish

On Nov 30, 2007

This says it makes 12-16 servings, but it actually made 2 huge casseroles. I made it the night before Thanksgiving, and heated it thru for the actually dinner. We found it to be okay, but it fell far short of the expectations and the expense.

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From: BonnieW

On Nov 18, 2007

Very Tasty! This makes tons, but no one in my house complained, we have left overs the next day, I just added a little milk and it was just as good as the first day. Thanks for sharing.

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