Ingredients:

• 1 lb Macaroni Noodles (preferably the FAT ones from hyvee)

• 4 oz cream cheese

• 4 cups heavy cream

• 2 tsp salt

• 2 tsp white pepper

• 2 tsp garlic powder

• 2 tsp onion powder

• 1/2 cup of pasta water

• 8 tbsp butter

• Handful of minced garlic

• 1 minced shallot

• 3 tbsp flour

• 8 oz grated cheddar (mild or sharp)

• 8 oz grated pepper jack

• 8 oz grated white cheddar (or Colby Jack)

• Optional: scallions

You will need 2 pots for this mac and cheese

Instructions:

1. 1. In one pot, add your heavy cream, cream cheese, and seasonings. Simmer on low heat while preparing the rest of the dish. Don’t let simmer for too long, just warming it up to prepare for the roux.

   2. In the second pot, fill up with water and bring to a boil. Add in the macaroni noodles and a hefty pinch of salt. At this time, make sure to save a 1/2 cup of the pasta water.

   3. Drain your pasta and set it to the side to begin the sauce

   4. In the same pot you boiled the macaroni in (low to medium heat), add in your butter and sauté the minced garlic and shallot for about 3-5 minutes.

   5. Add in the flour to the butter mixture and continue to stir until it develops a beautiful light golden color (don't allow it to get too deep in color). Next, add in your simmered heavy cream mixture! (Make sure it's still nice and warm, this will prevent the sauce from splitting) and your pasta water that you saved from earlier.

   6. Stir in your heavy cream mixture and pasta water in well, then you can add in all of the cheeses, mix until fully melted. (save some cheese aside for layering in dish)

   7. Once the sauce is done, you can add in the macaroni and stir until fully coated

   8. Grab a baking dish (any size is fine), and start layering the mac and cheese. IE: 1 layer of mac and cheese, one layer of grated cheese, repeat.

   9. Bake at 350° F until you reach a nice golden color (usually 15-20 min)

   10. Once done, you can top with scallions to give it some extra pizzazz