Mac and Cheese

In a large pot boil bring 5 litres of water to a rolling boil. Add in the salt and elbow pasta and stir. Stir occasionally until cooked (follow cooking time on package and please do not over cook). Strain the pasta and return to the same pot.

While pasta is boiling in a separate pot melt some butter over medium heat and add in the onions and garlic. Sweat the onion and garlic until translucent – this will take about 2 minutes.

Add in the flour and whisk well for 30-40 seconds.

Whisk in the milk.

Whisk in the onion powder, garlic powder, mustard powder, paprika and salt.

Cut the Velveeta into cubes and whisk or stir into the milk mixture.

Combine the shredded mozzarella cheese, marble cheese and old cheddar cheese in a large bowl and add in 1/3 of that mixture into the cheese sauce and stir until melted. Save the other 2/3 for layering.

Pour the cheese sauce into the pot with the cooked elbow pasta and combine well.

Pour half the pasta into an oven safe dish.

 Sprinkle 1/2 of the remaining cheese on top of the first layer of pasta.

 Pour the remaining pasta on top of the cheese layer.

Sprinkle with dry parsley.

Finish with the remaining grated cheese and bake in the oven at 375 degrees F until cheese is melted (approximately 15 minutes if both your pasta and sauce were hot when you combined them). If the cheese on the top brown to your liking you can broil on high for 1 minute or until your desired colour is achieved.

 Scoop and enjoy!