One of the reasons why I love my job is the customers that I get to talk to. We share ideas, stories and often recipes. One of the customers that I have gotten to know loves to cook and often chooses Double Gloucester or Huntsman.
Last month he asked for several different cheeses in small quantities. We got to talking and I learned that he was going to make some Mac and Cheese. He told me that he got the recipe for the Food Network, it had been the winner of a cook-off. The recipe is called Delilah’s 7 Cheese Mac and Cheese, courtesy of Delilah Winder.
This last weekend my husband and I went camping with friends and I made this mac and cheese. It almost filled my Nesco! It was creamy and amazing….comfort food extraordinaire. The only change that I made was using mascarpone (8oz) in place of the… (dare I say it…..velveeta) the mascarpone brought the smoothness to the mixture, I believe that cream cheese would also work just fine.
Delilah’s 7 Cheese Mac and Cheese
Recipe courtesy Delilah Winder
- 2lb Elbow Macaroni
- 12 eggs (I used large)
- 1 cup velveeta….again I used Mascarpone
- ½ lb (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow Cheddar, divided
- 2 cups grated extra sharp white Cheddar
- 1 ½ cups grated mozzarella
- 1 cup grated Asiago
- 1 cup shredded Gruyere
- 1 cup shredded Monterrey Jack
- 1 cup shredded Muenster
- 1/8 teaspoon salt
- 1 Tablespoon Pepper
Preheat oven to 325 degrees. Cook macaroni to al dente, about 10 min. Drain and set aside to keep warm.
Whisk eggs in a large bowl until frothy.
Add the velveeta (or mascarpone), butter and 2 cup of half-and-half to the large bowl of eggs. Add warm macaroni tossing until the cheese has melted and the mixture is smooth. Ad the remaining half-and-half, 3 cups of the sharp yellow cheddar, and the remaining cheeses, salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9×13 casserole or baking dish and bake 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
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