Ah, ha! Mac n cheese

  • Preparation Time30 mins
  • Cooking Time60 mins
  • DifficultyEasy
Salt, as needed
1 tbsp canola oil
900g elbow macaroni
12 eggs
130g processed cheese (recommended: Velveeta)
225g butter, melted
1.4L half-and-half, divided
400g grated sharp yellow cheddar
200g grated extra-sharp white cheddar
150g grated mozzarella cheese
100g grated asiago cheese, grated
100g grated Monterey jack cheese
100g grated muenster cheese
100g grated fontina cheese
1/8 tsp salt
1 tsp finely ground black pepper
1) Preheat oven to 160C/Gas 3.

2) Bring a large saucepan of salted water and 1 tbsp of oil to a boil. Add the macaroni and cook until slightly al dente, about 10 mins. Drain and set aside.

3) Whisk the eggs in a large bowl until frothy. Combine the processed cheese, butter, and 475ml of half-and-half in a large bowl.

4) Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining 925ml of half-and-half, 300g of sharp yellow cheddar cheese, the remaining grated cheeses, and seasoning salt and pepper, tossing until completely combined.

5) Pour mixture into 4 au gratin dishes, with the remainder in a casserole, and bake for 30 mins. Sprinkle remaining sharp yellow Cheddar cheese on top and place under griller until golden brown. Serve hot.

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