4 Mac and 5 Cheese . . . Definitely Not from “The Blue Box”!

Preheat oven to 350 degrees F.

Combine the cheeses (save a some of the parmesan for the topping), garlic and shallot in a large bowl. Set aside.

Cook the pasta according to the instructions on the packages, but cook them all in one pot, adding each pasta based on the time needed to cook (so start the pasta that has the longest cook time first, then add the additional pastas when the remaining cook time on the first pasta equals the time specified on that next pasta package). It’s easier with one pot, and less clean up. When done, drain pasta.

Assemble ingredients on the counter.

Butter the bottom and sides of a 9 x 12 baking dish and begin layering pasta, cheeses and two pats of butter. Repeat layers of pasta, cheese mixture and butter until the pan is almost full. Pour milk over pasta until it’s about an inch from the top of the pan. Sprinkle the top with the remaining Parmesan cheese. Depending on the pasta you’re using you might have some left over.

Put baking dish on a foil-covered, rimmed cookie sheet–if there’s any spillage, it’ll be on the foil, not the bottom of the oven.

Place the pan on the middle rack of the preheated oven. After 20 minutes, check and make sure it’s creamy in the middle. You may need to add some more milk and stir a bit. If you stir it, add more Parmesan on top.

Bake for another 15-20 minutes until it’s golden brown.

Everyone I know likes the crispy topping, but if you don’t, just cover the top with foil when it starts to get crispy.

Serve with warm, crusty French bread and you’ll think you’re in heaven!