7 Cheese Mac & Cheese

• 2 lbs elbow macaroni
• 12 eggs
• 1 cup Velveeta cheese, cubed
• 1 cup butter, melted
• 6 cups half-and-half, divided
• 4 cups sharp cheddar cheese, grated and divided
• 2 cups sharp white cheddar cheese, grated
• 1 1/2 cups mozzarella cheese, grated
• 1 cup asiago cheese, grated
• 1 cup gruyere, grated
• 1 cup monterey jack cheese, grated
• 1/8 teaspoon salt
• 1 tablespoon black pepper

1. Preheat the oven to 325 degree 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.
2. Add the Velveets, 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 abd the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar, the remaining grateed cheeses, salt and pepper, tossing until completely combined in the large bowl.
3. Pour the mixture into 9 x 13-inch casserole or baking dishes (approx 3 (3 qt) baking dishes and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp cheddar and bake until golden brown on top, about 30 minutes more. Serve hot.

elbow macaroni, eggs, velveeta cheese, butter, cheddar cheese, sharp white cheddar cheese, mozzarella cheese, asiago cheese, gruyere, cheese, salt, black pepper

Taken from www.food.com/recipe/7-cheese-mac-cheese-300502 (may not work)