Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.