3 tbsp. butter
1 tsp. salt
1 tbsp. pepper
1 (32 oz.) carton heavy whipping cream
1 (16 oz.) block medium cheddar cheese
1 (16 oz.) block extra sharp white cheddar cheese
1 (16 oz.) block colby cheese
1 (16 oz.) block Mozzarella cheese
1 1/2 (16 oz. ea.) pkgs. macaroni pasta (I use Davinci twists)

Shred all cheese blocks and set 1 cup aside for topping.

Using a large saucepan add butter, cook on medium until butter is almost melted, Add heavy whipping cream and lightly whisk, stirring every couple minutes.

While the heavy whipping cream is heating up, bring a large pot with water to a boil and add pasta, cook to al denté.

When your whipping cream is hot to touch start whisking cheese by handful, this may take up to 10 minutes, whisk bristly until cheese isn't sticking to the whisk.

Pour your pasta into a large casserole dish and pour cheese sauce over, topping off with the reserved 1 cup of shredded cheese.

Bake at 350°F for 40 minutes. ENJOY!

Submitted by: Rob the Chef