No-Roux, All-Goo Mac & Cheese

Prep Steps

• 1 3/4 cups sharp cheddar cheese {do:shred}
• 1 cup white cheddar cheese {do:shred}
• 1/4 cup BellaVitano Gold cheese {do:grate}

The Pasta

Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook until al dente, then drain...

• 8 oz elbow macaroni

The 6-Cheese Sauce

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

• 1 cup whole milk
• 5 slices American cheese
• 1 tbsp butter
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Note: American cheese contains sodium citrate, which keeps the other cheeses smooth and creamy instead of turning oily.

Keep whisking in until smooth...

• 1 cup sharp cheddar cheese, shredded
• 1/4 cup white cheddar cheese, shredded
• 1/4 cup BellaVitano Gold cheese{tip:A creamy, nutty aged cheese from Sartori, sold in the specialty cheese case. Aged white cheddar or parmesan works in its place.}, grated
• 3 tbsp grated parmesan cheese
• 1 tbsp grated romano cheese

Remove from the heat and cool 10 minutes, then fold in the pasta until every noodle is coated.

Top & Bake

Spread in an 8x8-inch baking dish and top evenly with...

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

Bake until hot and bubbly, 15–20 minutes, then broil 1–2 minutes for a deep golden crust. Serve hot.