Ingredients

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
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

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.

Serve hot.