Mac and cheese notes

A couple of comments on today's story about macaroni and cheese:

Bobby Flay's recipe for his mac and cheese carbonara, featured on "Throwdown with Bobby Flay," has now been posted on the Food Network web site.

There's one correction to Winder's recipe in the print version of today's newspaper: It should also have 1 1/2 cups of grated mozzarella cheese.

We've corrected the online recipe. The corrected recipe is also listed below.

A reader left me a voice mail message and questioned the serving amount concerning Winder's dish. (Sorry, I didn't call you back, you forgot to leave your telephone number) According to Winder's cookbook, she says this dish serves 6 to 8 people. But, I'm guessing, it will feed quite a few more since she calls for 2 pounds - 2 pounds! - of elbow macaroni.

Delilah Winder's macaroni and cheese
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
Preheat the oven to 325 degrees . 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. 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.
Pour the mixture into a 9 by 13-inch casserole or baking dish 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.