Pasta ▢3 cups elbow macaroni, 12 ounces ▢1 teaspoon salt ▢1 tablepsoon butter Cheese Sauce ▢5 tablespoons butter ▢5 tablespoons all-purpose flour ▢2½ cups milk ▢1 cup half and half ▢2 cups medium cheddar, freshly grated ▢2 cups white cheddar, freshly grated ▢½ cup Romano cheese, freshly grated ▢½ cup Parmesan cheese, freshly grated ▢1 teaspoon salt, or to taste ▢½ teaspoon ground black pepper, or to taste
STEP-1
Preheat your oven to 350°F. In a large pot, add water and bring to a boil. Add elbow macaroni and salt and boil for 8-9 minutes. Drain pasta and add pasta back to the pot with the butter and mix to coat.
STEP-2
Make the cheese mix by combining medium cheddar, white cheddar, Romano, and Parmesan cheeses in a small bowl. Reserve 1 cup of the combined cheeses.
STEP-3
Make the cheese sauce by adding the butter to a large skillet over medium heat and melting. Add the flour and whisk for about 1 minute, to create a roux. Whisk in the milk and half and half and cook, whisking often, for 6-7 minutes.
STEP-4
Turn heat to low and add the remaining combined cheese mix to the roux/sauce mixture. Whisk until melted and smooth. Add pasta to the cheese sauce and stir to combine, adding salt and pepper, to taste.
STEP-5
Pour this mixture into a lightly greased 9×13 dish and sprinkle with the reserved 1 cup of combined cheese. Bake for 15 minutes, or until the cheese is melted. Let cool for 5 minutes, then serve warm.