Ingredients

serves 8

　　Unsalted butter, for the baking dish

　　1 pound elbow macaroni

　　6 large eggs, at room temperature

　　8 tablespoons (1 stick) unsalted butter, melted

　　1/2 cup (4 ounces) cubed Velveeta cheese

　　3 cups half-and-half, at room temperature

　　2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese

　　1 cup (4 ounces) grated extra-sharp white cheddar cheese

　　3/4 cup (3 ounces) shredded mozzarella cheese

　　1/2 cup (2 ounces) grated Asiago cheese

　　1/2 cup (2 ounces) grated Gruyère cheese

　　1/2 cup (2 ounces) grated Monterey Jack cheese

　　1/2 cup (2 ounces) grated Muenster cheese

　　Pinch of kosher salt, or to taste

　　1 1/2 teaspoons freshly ground black pepper

　　

Step 1

Preheat the oven to 325°F. Lightly butter a 4-quart rectangular baking dish.

　　

Step 2

Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.

　　

Step 3

Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.

　　

Step 4

Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

　　Bobby Flay's Throwdown!