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Macaroni and Cheeses - Seven different kinds of cheese are used to create this incredible dish! Sharp yellow Cheddar, extra-sharp white Cheddar, Mozzarella, Asiago, Gruyere, Monterey Jack, Muenster and Velveeta. Eggs, half and half, butter, and bread crumbs are added to make this the creamiest macaroni and cheese I have ever had the pleasure of eating. This is comfort food at it's all time best!

Macaroni and Cheeses

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Ingredients
  

  • 1 cup Progresso Bread Crumbs
  • 2 lbs elbow macaroni
  • 12 eggs
  • 1 cup cubed Velveeta cheese
  • 1/2 lb butter 2 sticks
  • 6 cups half and half
  • 4 cups grated sharp cheddar cheese Reserve one cup for topping.
  • 2 cups extra sharp white cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup grated asiago cheese
  • 1 cup grated gruyere cheese
  • 1 cup grated monterey jack cheese
  • 1 cup grated muenster cheese
  • 1/8 tsp salt
  • 1 tbsp black pepper

Instructions
 

  • Preheat oven to 375 degrees.
  • Spray a 9x13 pan with non-stick cooking spray.
  • In a large sauce pan bring salted water to a boil. Add the macaroni and cook until it is al dente (about 9 to 10 minutes); drain and set aside to keep warm.
  • Combine the Velveeta, butter, and 2 cups of the half and half in a large bowl. Add the drained warm macaroni until the Velveeta is melted.
  • Wisk the eggs in a large bowl until frothy.
  • Mix the remaining half and half with the frothy eggs.
  • Add the egg, half and half and remaining grated cheeses, salt and pepper. Mix until completely combined.
  • Pour half the mixture into the 9X13 baking dish, sprinkle 1/2 cup of the Progresso Bread Crumbs.
    Add remaining macaroni mixture and top with 1/2 cup of Progresso Bread Crumbs.
    Bake for 30 minutes. Sprinkle remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more.
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