This is one of my favorite pasta dishes, prepared with gouda, cream, ricotta, monterrey jack and fontina cheeses, then garnished with a touch of parsley.
Sure, the stuff from the box gets the job done, but it's not the same. Sometimes you've got to go to the source and make it from scratch, and with ingredients from just two main food groups, dairy and starch, what's holding you back?
This recipe is equally appropriate for a cold night watching a movie at home, or on the table at a pot luck. Wherever it's eaten, it's always impressed people and kept them coming back for more.
Step 1: Ingredients
8oz Monterey Jack
12oz Smoked Gouda (divided) (you can use regular if you like)
12oz Fontina (divided)
16oz (1 lb) elbow macaroni
2 cans Fat Free Evaporated Skim Milk
Salt and Pepper
Pot large enough to fit all ingredients
9x13 baking dish