Ingrédients pour Ultimate Macaroni And Cheese
- Elbow Macaroni
- 4 large eggs
- Velveeta Cheese
- 1/2 cup (1 stick) butter
- Half And Half
- Sharp Cheddar Cheese
- Sharp White Cheddar Cheese
- Mozzarella Cheese
- Asiago Cheese
- Gruyere Cheese
- Monterey Jack Cheese
- Muenster Cheese
- Salt
- Black Pepper
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Comment préparer Ultimate Macaroni And Cheese
- Preheat oven to 325°F (160°C).
- Bring a large pot of salted water to a boil. Add 1 pound elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large bowl, whisk together 4 large eggs until light and frothy.
- Add 16 ounces velveeta cheese, 1/2 cup butter, and 2 cups heavy cream to the egg mixture. Whisk until smooth and creamy.
- Stir in the cooked macaroni, ensuring it’s well coated in the cheese sauce. Add reserved pasta water if needed to adjust consistency.
- Add 3 cups shredded sharp cheddar cheese, 1 cup Monterey Jack cheese, 1 cup Gruyere cheese, 1/2 cup Parmesan cheese, 1/2 cup Fontina cheese, 1/2 cup provolone cheese, 1/2 cup pepper jack cheese, and salt and pepper to taste.
- Stir until all cheeses are melted and the mixture is smooth and creamy.
- Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top.
- Bake for 30 minutes, then broil for 2-3 minutes to get a golden brown crust. Watch carefully to prevent burning.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
24g
Fat
392g
Carbs
42g
