Delilah Winder's Macaroni and Cheese Recipe #68993
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!
by yooper
1½ hours | 30 min prep
SERVES 6 -8
- 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
- Cook macaroni according to box instructions.
- Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
- Grate all cheeses (except the Velveeta).
- With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
- Blend until creamy and smooth.
- Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
- Blend all ingredients until smooth and creamy.
- Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.
- Tip: Make sure all ingredients are mixed well and your oven has been preheated.
- for an extra kick, add some additional grated yellow cheese on top midway into the baking process.
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5 stars