8 ounces elbow macaroni uncooked
1 ounce shredded Monterey Jack cheese
1 ounce shredded parmesan cheese
2 ounces shredded sharp cheddar cheese
2 ounces shredded muenster cheese
4 ounces Velveeta cheese
1 1/2 TBLS butter
1 1/2 TBLS flour
1 3/4 cup of half and half
1/2 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
Boil noodles in boiling water and 1/2 tsp salt for around 4-5 minutes, drain
While the noodles are boiling, shred and measure the 5 cheeses in a bowl (don't use preshredded cheese, it has a caking agent in the preshredded cheese and it makes it not melt as nice)
In a pan, melt butter, add flour. cook for a couple minutes until the raw flower cooks out, don't burn it.
Slowly add in the half and half whisking the entire time to prevent from getting lumps.
Add in the salt, cayenne and pepper.
Slowly add in the cheese, reserving around a 1/4 of a cup for the top of it when you bake it.
add in the noodles to the cheese mixture.
Add to a buttered casserole dish.
Bake 350 degrees for 25 minutes until bubbly