ST. LOUIS — 5 Cheese Mac N Cheese
1lb. Elbow macaroni
2 quarts chicken stock
2oz Butter
2oz AP Flour
1 pint heavy cream
4oz cubed velveeta
4oz grated sharp white cheddar
4oz grated Parmesan
4oz mixed sharp cheddar and mozzarella
Salt and pepper to taste
Parsley
Bring one quart of chicken stock to boil and boil off elbow noodles. Season with salt and pepper. Strain and set aside
In a pot, melt butter and add AP flour to create a roux. Once all flour is incorporated into butter, pour in second quart of chicken stock. ***Next steps require undivided attention to prevent scorching of Cheese sauce***. Slowly whisk in Velveeta, sharp white cheddar, and Parmesan. Whisk until creamy and smooth. Add pint of heavy cream to sauce and continue to stir until consistency of "nacho cheese". Remove from heat and add macaroni in and spread mixed cheese on top. Bake in oven on 350 until Cheese is bubbly and golden brown. Garnish with parsley