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Nutrition Facts
Serving Size 1 (687g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup asiago cheese 1 cup Velveeta cheese
Calories 1910
Calories from Fat 1084		(56%)
Amount Per Serving		%DV
	Total Fat 120.5g	185%
	Saturated Fat 72.0g	359%
	Monounsaturated Fat 34.2g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 705mg		235%
Sodium 1493mg		62%
Potassium 861mg		24%
Total Carbohydrate 127.5g		42%
	Dietary Fiber 5.2g	20%
	Sugars 4.9g
Protein 78.7g		157%
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Delilah Winder's Macaroni and Cheese

Recipe #68993 | 1½ hours | 30 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: yooper
Aug 13, 2003

A recent "Oprah" show featured the "best of the best." This mac and cheese, from Delilah's restaraunt in Philadelphia, was chosen the best macaroni and cheese in the country. My friend and I did an exhaustive internet search, since the recipe was not posted on Oprha's website. Found it on line at The Philadelphia Daily News website. I'm thinking this has to serve more than 6-8 people, with 2 pounds of macaroni and all that cheese, but I'm posting this as it was written. This looks like a cardiologists nightmare!

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs elbow macaroni
1 1/2 quarts half-and-half
3 cups yellow sharp cheddar cheese
2 cups extra-sharp white cheddar cheese
1 1/2 cups mozzarella cheese
1 cup asiago cheese
1 cup monterey jack cheese
1 cup muenster cheese
1 cup Velveeta cheese
1/2 lb butter
1 dozen egg
1 pinch salt
1 tablespoon black pepper

Directions

1
Cook macaroni according to box instructions.
2
Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
3
Grate all cheeses (except the Velveeta).
4
With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
5
Blend until creamy and smooth.
6
Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
7
Blend all ingredients until smooth and creamy.
8
Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.
9
Tip: Make sure all ingredients are mixed well and your oven has been preheated.
10
for an extra kick, add some additional grated yellow cheese on top midway into the baking process.

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Featured Reviews for This Recipe

From: Chef #1234930

On Apr 11, 2009

My "economy" version is 1qt half & half, 2 cups evaporated milk, 6 cups extra sharp cheddar, 6 cups assorted pre-shredded blends (like Italian, Mexican and Colby/jack). Use 6 eggs. Otherwise, follow the recipe.

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From: Bethy Boo

On Mar 14, 2009

Tasted more like a cheese souffle than macaroni and cheese. It cost waaaaaayyyy too much money to make, and I found it to be pretty bland. Too bad, because I figured anything with this much cheese in it would have to be good.

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From: 3 Zesty Lemons

On Sep 26, 2008

I used to live just blocks from Delilah's southern cuisine stand in Philadelphia. Her mac and cheese is incredible, but very rich, so watch out!! Delilah's mac and cheese was the first entry I included in my food blog at www.3zestylemons.com. I love making it for friends, it's comfort food that garners rave reviews, every time! Genevieve www.3zestylemons.com

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From: Chef #893404

On Jul 29, 2008

I used all of her cheeses, but the extra-sharp white cheddar, yellow shard cheeddar, and asiagocheese made it dry! Next time I am going to use creamier cheeses, like 2 cups creamy havarti, 2 cups of whole milk mozzarela, 4 cups velveeta cheese, 1 cup muenster cheese, along with 1 1/2 quarts of milk a quart of half and half and maybe some whipped cream cheese. Then, I believe itwould be alot creamier! Overall, it was good, butnot what I expected.

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