Ingredients

• 8 ounces elbow macaroni
• 2 quarts quarts water
• 1 cup whole milk
• 5 slices American cheese, roughly chopped or torn
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 3.5 ounces (scant 1 cup) sharp Cheddar cheese, shredded
• 1 ounce (1/4 cup) white Cheddar cheese, shredded
• 1 ounce (1/4 cup) BellaVitano cheese, shredded
• 3 tablespoons grated Parmesan
• 1 tablespoon grated Romano
• 3 ounces (3/4 cup) sharp Cheddar cheese, shredded
• 3 ounces (3/4 cup) white Cheddar cheese, shredded

Procedure