Baked Macaroni and Cheese

If you know me you know my track record with baked macaroni and cheese is not stellar. So when I found this recipe a few months ago I wrote it down and then tucked it away for later. Maybe one day I would give it a whirl. Well that day came the night one of my dearest friends stayed over at our house. I have to admit this recipe required some labor in order to grate all the cheeses but it was worth it in the end. I had to tweak it from the original recipe because my local grocery store did not carry all the cheeses it called for. Also, this recipe made so much I probably will make half of it next time. Nonetheless, this baked macaroni was AWESOME.

Baked Macaroni & Cheese

1lb box elbow macarnoi
5 eggs
1/2 cup cubed Velveeta Cheese, melted
1 stick butter, melted
2 cups half & half
2 1/2 cups grated sharp cheddar cheese
1 cup grated white cheddar
3/4 cup grated mozzarella
1/2 cup grated asiago
1/2 cup grated gouda
1/2 cup grated monterey jack
1/8 tsp salt
1/2 tbsp pepper

Grate cheeses and set aside.

Preheat oven to 325 F. Cook pasta according to package directions, drain and set aside. Keep warm.

Whisk eggs in a bowl until frothy. Add melted Velveeta, butter, and 1 cup of half & half to bowl with eggs. Whisk until smooth.

Add the warm pasta and toss until smooth. Add remaining half & half and 1 cup of sharp cheddar, remaining cheeses, salt and pepper. Toss until mixture is completely combined.

Pour mixture into a greased 13x9 baking dish. Bake for 25 minutes. Top with remaining cheddar and bake for an additional 20 minutes or until golden brown on top.

Serve warm.