2 lbs. elbow macaroni

12 eggs

1 cup cubed Velveeta cheese

2 sticks butter, melted

6 cups half and half, divided

4 cups grated sharp yellow cheddar, divided

2 cups grated extra sharp white cheddar cheese

1 1/2 cups grated mozzarella cheese

1 cup grated Asiago cheese

1 cup grated Gruyere cheese

1 cup grated Monterey Jack

1 cup grated muenster cheese

1/8 teaspoon salt

1 tablespoon black pepper

Preheat oven to 325*. 

 

Bring a large sauce pan 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 eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of half and half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half and half, 3 cups of sharp yellow cheddar, the remaining grated cheeses, and salt and pepper. Toss until completely combined in the large bowl.

Pour mixture into a 9 x 13 casserole or baking dish and bake for 30 minutes. Sprinkle with remaining 1 cup sharp yellow cheese and bake until golden brown on top, about 30 minutes more. Serve hot.