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Delilah’s Mac and Cheese

I’m in the kitchen, and I hear shuffling in the mudroom. It’s a frosty week, and we’re all huddled up at my parent’s house. They were all out sledding, so, I figured my sister-in-law, native to Los Angeles had gotten cold, and was ready to cozy up and read her book, or work on her novel. I turn the corner and am shocked to see my brother, who never gets cold, removing his snow pants, kicking off his boots, nose sniffling. “Hey, why are you back?” I ask. His reply: “I was asked to leave”. What? I was giggling. He had been out sledding with my nephews, and, quite frankly had just gotten too bossy. We’ve only had about a minute and a half of snow so far this year, and lucky for us, it was the week my brother and his family were in from California visiting. My nephews rarely get to sled, they stayed out for hours! My brother was banished from the fun because of bad behavior. He only managed to stay away for 30 minutes before he got the nerve to go back out and sheepishly return to the hills. Happy Birthday A!

While they were out, I stayed warm, helping my mother prepare for the feast to come. This recipe was introduced to our family years ago by a cousin of ours.  And, what a perfect Super Bowl Sunday dish!

Since 1985, Delilah’s Southern Soul Food cuisine has been a staple at Philadelphia’s famous Reading Terminal Market.

She even battled it out on an episode of Throwdown with Bobby Flay.

Ingredients

  • 2 pounds elbow macaroni
  • 12 eggs
  • 1 cup cubed Velveeta cheese
  • 1/2 pound (2 sticks) butter, melted
  • 6 cups half-and-half, divided
  • 4 cups grated sharp yellow Cheddar, divided
  • 2 cups grated extra-sharp white Cheddar
  • 1 1/2 cups grated mozzarella
  • 1 cup grated Asiago
  • 1 cup grated Gruyere
  • 1 cup grated Monterey Jack
  • 1 cup grated Muenster
  • 1/8 teaspoon salt
  • 1 tablespoon black pepper

Directions

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.

Kitchen work is messy…clean it up! Yes, we spilled half the macaroni all over the counter while transferring it to a larger bowl.

Serve hot.

Notes: The recipe says that this dish serves 10 to 12 people, but, more like 24 people. So, unless you are serving dinner to 10 pro-football players or sumo-wrestlers, I suggest you cut the recipe in half. Grating the cheese is definitely a labor of love. It wore out my mom’s 20 year old cuisinart, so, I had to manually grate the rest. This is a special dish, incredibly rich and scrumptious, and should be made and had!

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