Delilah’s 7 Cheese Mac and Cheese
Ingredients:
- 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
Directions:
- 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.
Marsha's Notes:
I made this recipe for the first time in 2025. I read the recipe over and over again, and I couldn't figure out how a dozen eggs and all that cheese and pasta was going to fit into a single 9x13 pan, but the recipe says, "a 9x13" so I bought all the ingredients and forged ahead...
Turns out, it fills TWO 9x13 pans! So, we basically had mac and cheese coming out of our ears. Ha, ha! Not necessarily a bad thing. However, we did end up putting one of the pans in the freezer because we just knew we weren't going to get to eating it very quickly. Here is what my process looked like:
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| I had to pull out one of our biggest bowls to be able to stir together all of the ingredients. |
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| Here it is divided into TWO 9x13's. |
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| Here they are in the oven for the first 30 minutes of bake time. So far, so good. |
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| Here they are at the 30 minute mark, sprinkled with the last of the cheese and ready to bake for the final 30 minutes. This is where I could see everything was puffing up from all the eggs and starting to look more omelet-like. This was my first hint of, "Oh no... is this going to have a funky eggy texture?" |
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| Out of the oven, looking golden and delicious. |
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| And yep... you can certainly see the eggy texture in the sauce in these pictures. Instead of a nice smooth, velvety, creamy sauce, it was kind of solid and grainy. |
So... what did I do wrong? As far as I can tell, nothing... I think it's just the recipe and all those eggs. So if Mike and Michelle have any pointers, I think I am going to stick to some of my other favorite mac and cheese recipes... or at the very least, cut this recipe in half next time so I only make ONE pan instead of two.
That being said, one of my favorite things to get from Biscuit and Hogs is their scrambled mac and cheese eggs, which is creamy mac and cheese mixed with nice chunks of scrambled eggs (pictures below). On their breakfast platter, it was DELICIOUS! But for this recipe, when you aren't expecting scrambled egg mac and cheese, it really just wasn't the same no matter how hard I tried to convince myself, especially the texture, but the flavor was still fine. So, I can't really say this recipe could sub for a Biscuit and Hogs dupe.
Lastly, the pan out of the freezer reheated as leftover just as well as the original leftover, which is to say... you know... about as good as leftovers get. Because it ends up so solid, you can cut it out of the pan in squares before you reheat it, so Chris had the brilliant idea to put a square of mac and cheese on top of a chicken patty that he was making into a chicken sandwich with a ciabatta bun, which I thought was brilliant and might be one of the better ways to eat this.
Here are links to the mac and cheese recipes I like better:
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