Christmas Mac And Cheese

• Salt, as needed
• 6 strips of bacon (reserve 1 tbs of fat)
• 1 pound elbow macaroni
• 6 eggs
• 1 cup Velveeta
• 1 stick of butter, softened
• 2 cups half-and-half
• 3 cups of heavy cream
• 2 cups grated sharp yellow Cheddar, plus 1 cup
• 1 cups grated extra-sharp white Cheddar
• 1 package mascarpone
• 1/2 cup grated fontina cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Gruyere cheese
• 1/2 cup grated monterey jack cheese
• 1 cup grated Muenster cheese
• pinch of seasoning salt
• 1 teaspoon finely ground black pepper

1. Preheat oven to 350 degrees F.
2. Bring a large saucepan bring all of the heavy cream and one cup of half and half to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Set aside. Do not drain.
3. Cook bacon and save one tablespoon of the fat.
4. Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and the remaining half-and-half in a large bowl.
5. Add the warm macaroni mixture, tossing until the cheese has melted and the mixture is smooth. Add the 2 cups of sharp yellow cheddar cheese, the remaining grated cheeses, bacon fat, and seasoning salt and pepper, tossing until completely combined.
6. Pour mixture into a casserole dish, and bake for 30 minutes. Top with remaining cheddar cheese, crushed cheese crackers and crumbled bacon and place under broiler until golden brown. Serve hot.

salt, bacon, macaroni, eggs, velveeta, butter, heavy cream, mascarpone, fontina cheese, cheese, gruyere cheese, grated monterey, muenster cheese, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/christmas-mac-and-cheese-1274395 (may not work)