Mac and Cheese

1 lb. Elbow Macaroni

2 1/2 Cups Heavy Cream

2 Cloves of Garlic, finely minced or grated

1 Tbsp. Butter

1 Tbsp. Extra Virgin Olive Oil

1 8oz. packages of Cream Cheese, room temperature, cubed

3 Cups Smoked Cheddar Cheese

1 Cup Gruyere Cheese

1 Cup Panko Bread Crumbs

1/2 Cup Parmesan Cheese

4 Tbsp. Unsalted Butter, melted

1 Tsp. Parsley Flakes

Salt

Freshly Ground Black Pepper or white pepper

In a large pot, bring heavily salted water to a boil. Add in the macaroni and cook until al dente; about 6 minutes.

Pre heat the oven to 375 degrees Fahrenheit

In a medium pot, add in 1 tbsp. butter, olive oil, and garlic and cook while stirring until the garlic has softened but not browned, about one minute.

Add in the heavy cream, and let simmer for three to five minutes while stirring. Add in the cream cheese in one to two batches and stir to combine. Add in freshly ground black pepper.

Add in the smoked cheddar and Gruyere; whisk to combine until the sauce is smooth.

Add in the macaroni and stir to combine. Taste and adjust salt and pepper to your liking.

Pour the mac and cheese into a 13-by-9-inch baking dish. Toss the breadcrumbs with the melted butter, parmesan cheese, parsley flakes, and sprinkle evenly over the top.

Bake until the cheese is bubbly and the bread crumbs are lightly browned about 15-25 minuets.

Serve and enjoy!!