Delilah Winder's Macaroni and Cheese
Source of Recipe
Delilah Winder interview with Philadelphia Daily News
Recipe Introduction
Delilah Winder's cafe in Philadelphia makes a Macaroni and Cheese chosen by Oprah and others as the best in the country. That version has Gruyere in it. You can easily substitute Gruyere for one of the cheeses called for in this recipe. This is the version she gave the Philadelphia Daily News.
List of Ingredients
2 pounds elbow macaroni
1 1/2 quarts half and half
12 ounces sharp cheddar cheese
8 ounces extra-sharp white cheddar cheese
6 ounces Mozzarella cheese
4 oundes Asiago Cheese
4 ounces Monterey jack cheese
4 ounes Muenster cheese
1 cup Velveeta
1/2 pound butter
1 dozen eggs
1 Teaspoon black pepperRecipe
Cook macaroni according to box instructions. Melt butter, crack eggs into a bowl; beat until egg yolks and whites are blended well. Grate all cheeses (except the Velveeta). With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 qt of the half-and-half. Blend until creamy and smooth. Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper. Blend all ingredients until smooth and creamy. Bake in your favorite baking dish (one with deep sides; rectangular works) at 325 degrees for 1 hr, until golden brown on top. Serves 6-8.
Tip: Make sure all ingredients are mixed well and your oven has been preheated. For an extra kick, add some additional grated yellow cheddar cheese on top midway into the baking process.
Note from Jim: I made the mac n cheese last Thursday - best I've ever had! I only made half - used 1 lb of macaroni and it fit into a 9x13 lasagne dish, perfect size. I only used 4 eggs and didn't use all different cheeses and it still came out great!
It was gone in two days.
|
|
member logon
