Months ago, a friend asked me for this recipe. I still haven't given it to her, so I am just adding it here. I was shocked to find it wasn't already on this blog--I've been making it five years as my go to baked mac and cheese recipe.
This recipe has lots of different cheese. You don't really need to use all the cheeses--just aim for 4 cups of cheese, whatever combination floats your boat. However, be sure to use the velveeta--it helps make the mac and cheese creamier.
This is not a healthy recipe. If you don't already know this, I'll let you in to a little secret--mac and cheese is not healthy to start with. This one is particularly bad for you, so make it on occasion and enjoy it thoroughly!
Makes one 9x13" pan and serves about 6 (to maybe 8 depending on serving size)
Baked Mac and Cheese
adapted from the foodnetwork.com
3/4 lbs (12 oz) elbow macaroni
1/3 c Velveeta cheese, cut into small cubes (small is important so it melts quickly)
5 T butter, melted
2 c half and half, divided
4 c grated cheese (recommended: 2 c cheddar, 1 c mozzarella, 1/3 c Asiago, 1/3 c Gruyere, 1/3 c Monterey Jack)
dash of salt
Cook the macaroni according to the package directions to al dente. Drain and keep warm. Whisk the eggs in a large bowl while the macaroni cooks. Add the Velveeta, butter and 1/2 c of half and half to the eggs. Add the hot macaroni and toss until the Velveeta is melted and mixture is smooth (if the Velveeta doesn't melt the whole way, that's ok too). Add the remaining 1 1/2 c half and half and the grated cheese. Season with salt and pepper and toss until completely combined in a large bowl.
Pour the mixture into a 9x13" baking pan and bake for 1 hour in a preheated 325 degrees oven.