*Holiday* Macaroni with 6 cheeses

*said in Tracey Morgan voice*

A heart attack in a pan.

Mild cheddar

Medium cheddar

Asiago

Mozzarella

Monterey Jack

Provolone

Ingredients

• 2 (16 ounce) package elbow macaroni (B.arilla)
• 4 sticks of butter
• 5 cans of evaporated milk.
• 1/2 (8 ounce) package mild Cheddar cheese
• 1/2 (8 ounce) package medium Cheddar cheese
• 1/2 (8 ounce) package Provolone cheese
• 1/2 (8 ounce) package Asiago cheese
• 1/2 (8 ounce) package Mozzarella
• 1/2 (8 ounce) package Monterey Jack
• Salt and Ground black pepper to taste

Directions

1. Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 7 minutes. Drain well.
2. Preheat an oven to 350 degrees. Grease a huge aluminum baking dish.
3. Melt the butter in a pot over medium-low heat.
4. Drain noodles and add to the aluminum pan. Salt and pepper to taste.
5. Add 4 of the cheeses and the butter to the noodles then mix (Asiago, Mozzarella, Monterey, Jack, Provolone.)
6. Add 3 cans of the milk, mix again. Add the last 2 cans don't mix
7. Cover with foil and place in oven to bake. Bake for 45-minutes or until milk is baked in.
8. Take pan out of oven. Remove foil and add last two cheeses on top. Put the pan back in oven until cheese melts. About 10 minutes
9. Remove from oven. Allow to cool  a little and enjoy!

This recipe feeds many. LOL!