You guys have to make Stephen’s mac and cheese he is making it for my mom for Thanksgiving! He made me a sample and it’s to die for!!!

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
     * 11/2  cup grated Asiago
     * 1 cup grated Gruyere
     * 1 cup grated Monterey Jack
     * 1 cup grated Muenster
     * 1 cup grated Parmasian
     * 1/2 cup Goat Chesse
     * 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.

Serve hot.