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Delilah Winder's Macaroni and Cheese


best of the best, not low cal or low fat by any stretch!

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  • Grate all cheeses listed
  • 3 cups sharp cheddar
  • 2 cups extra sharp white cheddar
  • 1 +1/2 cups mozzerella
  • 1 cup asiago
  • 1 cup monterey jack
  • 1 cup muenster
  • 2 lbs. cooked elbow macaroni (still warm)
  • 1 +1/2 quarts half and half
  • 1 cup velveeta
  • 1 cup butter
  • 1 dozen eggs
  • pinch salt
  • 1 Tbsp. black pepper


Servings 8


Step 1

Preheat oven to 325F
Melt butter and set aside
In a bowl,beat eggs until yolks and whites are blended well, set aside
With the macaroni still warm, mix in the melted butter, velveeta and 1/2 quart of half and half. mix until smooth and creamy.
Add remaining half and half, all grated cheeses, eggs, salt and pepper. stir all ingredients until smooth and creamy. Pour into your favorite large deep-baking dish (rectangular works well).Bake for 1 hour until golden brown.
optional;halfway through baking add more cheddar cheese on top.


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