Provided by: Chef Delilah Winder
Serves: 6 to 8 people
Ingredients:
· 2 pounds elbow macaroni
· 12 eggs
· 1 cup cubed Velveeta cheese
· ½ pound (2 sticks) butter; melted
· 6 cups half-and-half
· 4 cups grated sharp yellow cheddar cheese
· 2 cups grated extra sharp white cheddar cheese
· 1 ½ cups grated 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
· 2 13oz. packages of Hillshire Farm Turkey Smoked Sausage
Directions:
1. Cube Hillshire Farm Turkey Smoked Sausage
2. Sautee until brown and set aside to keep warm
3. Preheat the oven to 325°F
4. Bring a large saucepan of salted water to a boil
5. Add the macaroni and cook until still slightly al dente, about 10 minutes
6. Drain and set aside to keep warm
7. Whisk the eggs in a large bowl until frothy
8. Combine the eggs , Velveeta , butter, and 2 cups of the half-and-half in a large bowl
9. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth
10. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined
11. Fold in the cubed Hillshire Farm Turkey Smoked Sausage
12. Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes
13. Sprinkle with the remaining I cup of sharp yellow cheddar cheese
14. Bake until golden brown on top, about 30 minutes more
15. Serve hot
