Delilah Winders Seven-Cheese Mac and Cheese Recipe

Name: Delilah Winders Seven-Cheese Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter, for the baking dish; 1 pound elbow macaroni; 6 large eggs, at room temperature; 8 tablespoons (1 stick) unsalted butter, melted; 1/2 cup (4 ounces) cubed Velveeta cheese; 3 cups half-and-half, at room temperature; 2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese; 1 cup (4 ounces) grated extra-sharp white cheddar cheese; 3/4 cup (3 ounces) shredded mozzarella cheese; 1/2 cup (2 ounces) grated Asiago cheese; 1/2 cup (2 ounces) grated Gruyere cheese; 1/2 cup (2 ounces) grated Monterey Jack cheese; 1/2 cup (2 ounces) grated Muenster cheese; Pinch of kosher salt, or to taste; 1 1/2 teaspoons freshly ground black pepper

Servings: persons

Unsalted butter, for the baking dish
1 pound elbow macaroni
6 large eggs, at room temperature
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup (4 ounces) cubed Velveeta cheese
3 cups half-and-half, at room temperature
2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
1 cup (4 ounces) grated extra-sharp white cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
1/2 cup (2 ounces) grated Gruyere cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch of kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper

1
Preheat the oven to 325F.
2
Lightly butter a 4-quart rectangular baking dish.
3
Bring a large saucepan of salted water to a boil.
4
Add the macaroni and cook until slightly al dente, about 7 minutes.
5
Drain and set aside to keep warm.
6
Whisk the eggs in a large bowl until frothy.
7
Add the butter, Velveeta, and 1 cup of the half-and-half.
8
Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth.
9
Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper.
10
Toss until completely combined.
11
Pour the mixture into the prepared dish, and bake for 30 minutes.
12
Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes.
13
Serve hot.

1157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Unsalted butter, for the baking dish, 1 pound elbow macaroni, 6 large eggs, at room temperature, 8 tablespoons (1 stick) unsalted butter, melted, and more.

Yes, Delilah Winders Seven-Cheese Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Delilah Winders Seven-Cheese Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions