- 1 pound elbow macaroni
- 8 ounces smoked Cheddar, shredded
- 8 ounces sharp Cheddar, shredded
- 8 ounces mild cheese, for example Velveeta, shredded
- 2 cups half-and-half
- 2 cups milk
- 1/2 teaspoon kosher salt, plus much more to taste
- Pinch garlic clove salt
- Pinch pepper
Directions
Prepare the macaroni based on the package directions. Drain and reserve.
Reserve two tablespoons each one of the smoked Cheddar, sharp Cheddar and mild cheese to sprinkle within the macaroni and cheese in the finish.
Combine the half-and-half, milk. 1/2 teaspoon kosher salt, garlic clove pepper and salt inside a large pot and put it over medium-high temperature. Provide a minimal boil and progressively whisk within the remaining smoked Cheddar, sharp Cheddar and mild cheese, stirring to create a creamy sauce. Add the macaroni and season with kosher salt to taste. Pour right into a baking dish and top using the reserved smoked Cheddar, sharp Cheddar and mild cheese.