INGREDIENTS
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2 pounds elbow macaroni
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12 eggs
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1 cup cubed Velveeta cheese
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1/2 pound (2 sticks) butter, melted
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6 cups half-and-half, divided
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4 cups grated sharp yellow Cheddar, divided
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2 cups grated extra-sharp white Cheddar
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1 1/2 cups grated mozzarella
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1 cup grated Asiago
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1 cup grated Gruyere
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1 cup grated Monterey Jack
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1 cup grated Muenster
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1/8 teaspoon salt
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1 tablespoon black pepper
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