Print
Total:
40 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 pound elbow macaroni
  • 8 ounces smoked Cheddar, shredded
  • 8 ounces sharp Cheddar, shredded 
  • 8 ounces mild cheese, such as Velveeta, shredded
  • 2 cups half-and-half
  • 2 cups milk 
  • 1/2 teaspoon kosher salt, plus more to taste
  • Pinch garlic salt 
  • Pinch pepper 

Directions

Watch how to make this recipe.

Cook the macaroni according to the package directions. Drain and reserve.

Reserve 2 tablespoons each of the smoked Cheddar, sharp Cheddar and mild cheese to sprinkle over the macaroni and cheese at the end.

Combine the half-and-half, milk, 1/2 teaspoon kosher salt, garlic salt and pepper in a large pot and place it over medium-high heat. Bring to a low boil and gradually whisk in the remaining smoked Cheddar, sharp Cheddar and mild cheese, stirring to make a creamy sauce. Mix in the macaroni and season with kosher salt to taste. Pour into a baking dish and top with the reserved smoked Cheddar, sharp Cheddar and mild cheese.

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