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