Creamy Mac 'n Cheese

Creamy Mac 'n Cheese.doc37.5 KB
16 oz. box uncooked elbow pasta
1 cup milk
½ cup heavy cream
12 oz. Velveeta (original) cheese, cubed
¾ cup freshly grated Fontina cheese
½ cup freshly grated Parmesan cheese
½ tsp. garlic salt
few (like three) dashes ground pepper
*fresh finely chopped Italian parsley for garnish (optional)


  1. Cook pasta as directed and drain.
  2. In a large deep pot, warm milk and heavy cream over LOW heat.
  3. Add Velveeta cubes and gently stir while melting over med - low heat.
  4. Once melted, add in other cheeses and stir together.
  5. Sprinkle in garlic salt and pepper dashes
  6. Fold in cooked pasta and toss to coat.
  7. Take a taste. 
  8. Add more garlic salt and pepper if needed.
  9. Serve immediately.