Delilahs Macaroni And Cheese Recipes

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DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE



Delilah Winder's Seven-Cheese Mac and Cheese image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

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 Gruyere cheese
1/2 cup (2 ounces) grated Monterey Jack cheese
1/2 cup (2 ounces) grated Muenster cheese
Pinch kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

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

DELILAH'S 7 CHEESE MAC AND CHEESE



Delilah's 7 Cheese Mac and Cheese image

Make and share this Delilah's 7 Cheese Mac and Cheese recipe from Food.com.

Provided by dustygrl

Categories     Cheese

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 1244.7, Fat 80, SaturatedFat 47.9, Cholesterol 447, Sodium 1059.3, Carbohydrate 76.8, Fiber 3.1, Sugar 3.7, Protein 54.2

DELILAH'S MACARONI AND CHEESE



Delilah's Macaroni and Cheese image

This is Delilah Winder's mac and cheese as featured on Oprah and throw down with Bobby Flay in which she came a very close second.

Provided by Adam K.

Categories     Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 lbs elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 lb butter (2 sticks, melted)
6 cups half-and-half
4 cups of grated sharp cheddar cheese
2 cups of extra sharp white cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup grated asiago cheese
1 cup grated gruyere cheese
1 cup grated monterey jack cheese
1 cup grated muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper

Steps:

  • Preheat oven to 325°.
  • Bring a large sauce pan of salted water to a boil. Add the macaroni and cook until 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 and toss until the cheese is melted and the mixture is smooth. Add the remaining half and half, 3 cups of the yellow cheddar, the remaining grated cheeses and the salt and pepper, tossing until completely combined.
  • Pour the mixture into a 9x13 inch casserole or baking dish and bake for 30 minutes. Sprinkle the remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.

Nutrition Facts : Calories 1539.6, Fat 98.8, SaturatedFat 58.8, Cholesterol 592, Sodium 1253, Carbohydrate 95.9, Fiber 3.9, Sugar 3.8, Protein 66.5

DELILAH WINDER'S MACARONI AND CHEESE RECIPE - (5/5)



Delilah Winder's Macaroni and Cheese Recipe - (5/5) image

Provided by MauiDreaming

Number Of Ingredients 14

Grate all cheeses listed
3 cups sharp cheddar
2 cups extra sharp white cheddar
1 +1/2 cups mozzerella
1 cup asiago
1 cup monterey jack
1 cup muenster
2 lbs. cooked elbow macaroni (still warm)
1 +1/2 quarts half and half
1 cup velveeta
1 cup butter
1 dozen eggs
pinch salt
1 Tbsp. black pepper

Steps:

  • Preheat oven to 325F Melt butter and set aside In a bowl,beat eggs until yolks and whites are blended well, set aside With the macaroni still warm, mix in the melted butter, velveeta and 1/2 quart of half and half. mix until smooth and creamy. Add remaining half and half, all grated cheeses, eggs, salt and pepper. stir all ingredients until smooth and creamy. Pour into your favorite large deep-baking dish (rectangular works well).Bake for 1 hour until golden brown. optional;halfway through baking add more cheddar cheese on top.

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