Or here is Oprah's favorite Macaroni & Cheese from Delilah Winder who runs Bluezette in Philadelphia. I made it once just to see what all the fuss was about. Alas, I didn't think it was worth all the fuss - no matter what Oprah says. The recipe is meant to serve 6 to 8 people, however, it's
very rich - 12 eggs, 6 cups of half-and-half
and 2 sticks of butter. It works better in smaller portions as a side dish. Or a very small main dish. With lots of vegetables on the side to help keep you arteries clear.
This is how the recipe appeared in the Philadelphia Daily News, however, I've appended the directions from her cookbook "Delilah's Everyday Soul - Southern Cooking With Style".
2 lbs elbow macaroni
1 1/2 quarts half-and-half
3 cups sharp yellow cheddar cheese
2 cups extra-sharp white cheddar cheese
1 1/2 cups mozzarella cheese
1 cup asiago cheese
1 cup monterey jack cheese
1 cup muenster cheese
1 cup Velveeta cheese
1/2 lb butter
1 dozen eggs
1 pinch salt
1 tablespoon black pepper
1. Cook macaroni according to box instructions.
2. Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
3. Grate all cheeses (except the Velveeta).
4. With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
5. Blend until creamy and smooth.
6. Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
7. Blend all ingredients until smooth and creamy.
8. Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.
9. Tip: Make sure all ingredients are mixed well and your oven has been preheated.
10. For an extra kick, add some additional grated yellow cheese on top midway into the baking process.
-OR-
Preheat the oven to 325 degrees.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still 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 cheese, the remaning grated cheeses, and salt and pepper, tossing until completely combined.
Pour the mixture into a 9x13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheddar and bake until golden brown on top, about 30 minutes more.
