No-Roux, All-Goo Mac & Cheese

The Pasta

Bring a large pot of salted water to a boil and cook until al dente...

• 8 oz elbow macaroni

Drain and set aside.

The Creamy 6-Cheese Sauce

In a saucepan over medium-low heat, combine and whisk together until smooth...

• 1 cup whole milk
• 5 slices American cheese
• 1 tbsp butter
• 1/2 tsp salt

Note: The sodium citrate in American cheese acts as a natural emulsifier, keeping the additional cheeses smooth and creamy without separating into oil.

Continue whisking in until smooth...

• 1 cup sharp cheddar cheese, shredded
• 1/4 cup white cheddar cheese, shredded
• 1/4 cup BellaVitano Gold cheese, grated
• 3 tbsp parmesan cheese, grated
• 1 tbsp romano cheese, grated

Remove and let cool for 10 minutes. Fold the cooked pasta into the warm cheese sauce until every noodle is coated.

The Assembly & Bake

Pour the cheesy pasta mixture into an 8x8-inch baking dish.

Top evenly with...

• 3/4 cup sharp cheddar cheese, shredded
• 3/4 cup white cheddar cheese, shredded

Bake at 350°F for 15–20 minutes until hot and bubbly. Turn on the broiler for 1–2 minutes at the very end to get the cheesy crust deeply golden brown.

Serve hot and enjoy!