Thursday, January 20, 2011

Five Cheese Mac and Cheese

1 1/2 cups dry elbows (or favorite)
1 1/4 cups milk
1/2 lb shredded Velveeta
1/2 lb American Cheese
4 Tbs Parmesan, grated
4 Tbs Roman, grated
2 Tbs Asiago, grated
2 Tbs butter
1/2 tsp chicken bouillon
salt, to taste

In small sauce pan add 1 1/2 cups of elbows to boiling water, cook al dente, drain.  In same pan
combine milk, Velveeta, american, Parmesan, Roman Asiago cheeses, butter, broth and dash salt.  Simmer on low until all cheeses melt, stirring.  Add drained pasta to melted cheeses, stir and serve.

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