Creamy cheese & just like the one from your favorite restaurant! Add this recipe to your family gathering and/or to your next festive meal!

Ingredients:

• 16 oz. elbow macaroni (or gluten free elbow macaroni)
• 1/2 c. butter
• 1/4 c. all purpose flour (or almond flour)
• 1 c. heavy cream
• 2 1/2 c. whole milk
• 1 1/4 c. sharp cheddar cheese, shredded, plus more for the top
• 3/4 c. Parmesan cheese, shredded
• 1 c. Romano cheese, shredded
• 8 slices of American cheese, torn or cut into small pieces
• 1 tsp. salt, or to taste
• 1/2 tsp. paprika
• Freshly ground black pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta & boil until the macaroni noodles are al dente, then drain & set aside.
4. In a large saucepan over medium heat add the butter until it is melted.
5. Then turn the heat down to low & whisk in the flour. Whisk & mix continuously for about 4-5 minutes until it is thick.
6. Slowly pour in the heavy cream & the whole milk. Whisking constantly until it forms a thick sauce.
7. Then add the shredded sharp cheddar cheese, the shredded Parmesan cheese, the Romano cheese & the American cheese slices that are torn or cut into small pieces. Stir everything together until it forms a creamy sauce & then remove from the heat.
8. Add the salt (to taste), paprika & freshly ground black pepper (to taste). Mixing everything together until well combined.
9. Fold the macaroni into the sauce, stirring gently until the noodles are coated with the sauce.
10. Pour the mixture into a prepared baking dish & sprinkle the top with more shredded sharp cheddar cheese.
11. Place in the oven & bake for 5 minutes. Then put it under the broiler on low & cook for an additional 5 minutes.
12. Remove from the oven, let stand for 5 minutes, then serve!