Delilah's 7 Cheese Mac and Cheese

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Delilah’s 7 Cheese Mac and Cheese

2 lbs elbow macaroni

12 eggs

1 cup cubed Velveeta cheese

½ lb butter, melted (2 sticks)

6 cups half-and-half, divided

4 cups grated sharp yellow cheddar, divided

3 cups grated extra-sharp white cheddar

1 1/2 cups grated mozzarella

1 cup grated Asiago

1 cup grated Gruyere

1 cup grated Monterey Jack

1 cup grated Muenster

1/8 tsp salt

1 Tbl black pepper

Preheat oven to 325 degrees.  Bring a large saucepan of salted water to a boil.  Add the macaroni and cook until slightly al dente, about 10 minutes.  Drain and set aside to keep warm.  Whisk the eggs in a large bowl until frothy.  Combine the Velveeta, butter and 2 cups of the half-and-half in a large bowl.  Add the warm macaroni tossing until the cheese has melted and the mixture is smooth.  Add the remaining half-and –half, 3 cups of the sharp yellow cheddar, the remaining grated cheese, salt and pepper, tossing until completely combined.  Pour the mixture into a 9x13 inch casserole or baking dish and bake for 30 minutes.  Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.  Serve hot.