Mac & Cheese

Submitted by Mattie Pearson

Ingredients:

• 2 pounds of elbow macaroni

• 12 eggs
1 cup cubed Velveeta cheese

• 1/2 pound (2 sticks) butter, melted

• 6 cups evaporated milk

• 4 cups grated sharp yellow Cheddar, divided

• 2 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 teaspoon salt

• 1 tablespoon black pepper

• 2 cups of mild cheddar cheese

• 2 sleeves of Ritz crackers

• 1/4 pound (1 stick) butter, melted - separate from first 2 sticks

• 2 tbsp of Garlic seasoning

Directions:

• Preheat the oven to 325 degrees F. 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.

• Add the Velveeta, butter, and 2 cups of the 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 the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

• Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) 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.

• Crush Ritz crackers, mix one stick of melted butter into crackers, and season with garlic seasoning. Place on top.

• Add mild cheddar cheese on top.

• Serve hot