Ingredients
8ozelbow macaroni
1cupwhole milk,(or heavy cream)
3½ozAmerican cheese,(5 slices), not Kraft Singles, roughly chopped or torn
1tbspunsalted butter
½tspsalt
3½ozsharp cheddar cheese,(scant 1 cup), plus 3 oz more for topping, shredded
1ozwhite cheddar cheese,(¼ cup), plus 3 oz more for topping, shredded
1ozBellaVitano Gold cheese,(¼ cup), shredded
3tbspparmesan,grated
1tbspromano,grated
Preparation
Cook the macaroni in 4 cups of boiling water for 20 minutes. When the macaroni is al dente, strain out the water.
While the pasta cooks, make the cheese sauce by combining the milk, American cheese, butter, and salt in a medium saucepan over medium/low heat.
Slowly heat up the milk to melt the butter and cheese. Stir often with a whisk until the American cheese is melted and the sauce is smooth.
Add the 3½ ounce cheddar cheese, 1-ounce white cheddar cheese, and remaining cheeses and stir until the sauce is smooth, then remove it from the heat. Allow the sauce to sit for 10 minutes to cool and thicken.
Then combine the sauce and pasta in a large bowl and allow it to cool enough that the cheese doesn’t fall to the bottom of the bowl. Gently stir it occasionally as it sits.
Preheat the broiler to high.
Pour macaroni and cheese into an 8×8-inch baking dish or pan.
Combine the remaining yellow and white cheddar cheese for the topping, then sprinkle the mixture over the top of the mac and cheese.
Pop the pan under the hot broiler for 2 to 3 minutes or until the top has lightly brown.
Serve warm and enjoy.
