Step 1

Preheat your oven to 350˚.

Step 2

Cook your macaroni according to the package, but reduce the cook time by 2 minutes to undercook the noodles.

Step 3

In a large mixing bowl, add 4 ounces of shredded white cheddar, 4 ounces of shredded yellow cheddar, 8 ounces of mozzarella, 8 ounces of chopped American cheese, and 6 ounces softened cream cheese. Mix together with a wooden spoon or spatula.

Step 4

In a spouted measuring cup, pour one cup whole milk, one cup heavy cream, and crack in two eggs.

Step 5

Add the 1 teaspoon kosher salt, half teaspoon black pepper, 1 teaspoon garlic powder, and one teaspoon onion powder, and whisk together until the eggs are well incorporated.

Step 6

Pour this wet mixture over the cheese, and mix together.

Step 7

When you pasta is cooked, reserve 1/2 cup of pasta water BEFORE draining into a colander.

Step 8

Add the drained pasta to the cheese + milk mixture, and stir well. If you need to thin everything a tinge, add half of the pasta water.

Step 9

Pour this cheesy pasta mixture into a greased baking dish.

Step 10

Top with the remaining 4 ounces of shredded white cheddar, and 4 ounces of shredded mild cheddar.

Step 11

IF YOU ARE MAKING AHEAD OF TIME, STOP HERE. COVER WITH FOIL, AND KEEP IN THE FRIDGE.

Step 12

Cover with aluminum foil, and place in the 350˚ oven for 30 minutes covered, and 30 minutes uncovered.

Step 13

After half an hour, remove the casserole and uncover.

Step 14

Place back in the oven for 30 more minutes, keeping a close eye during the last When the top is golden brown and bubbly, take it out and let it rest a few minutes before serving!