Creamy 5 Cheese Macaroni and Cheese - Comfort Food

8 oz. 1/2 box elbow macaroni or pasta of your choice

2 Tablespoons butter

2 Tablespoons all-purpose flour

2 cups half and half

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 - 1/2 teaspoon cayenne pepper

1/2 teaspoon dry mustard (Coleman's)

8 ounces (2 cups) cheddar cheese shredded

4 ounces Velveeta cheese, cubed

4 ounces cream cheese, cubed (room temperature)

1/2 cup Parmesan cheese, shredded

1/4 cup Asiago cheese shredded

Preheat oven to 350 degrees. Cook pasta in boiling salted water until al dente.  Drain and put into a large mixing bowl.  Set aside. In a small mixing bowl, mix the shredded cheddar, Parmesan, and Asiago cheeses.  Set aside.

In a small saucepan over low heat, warm half and half.  In a medium saucepan over medium heat melt butter, add flour and stir to make a roux.  Stir for a minute or two in order to cook out the raw flour taste, and don't let the roux turn brown.  You'll want it to stay white or a light cream in color.  Add the warm half and half a little at a time and stir until the sauce thickens.  Add the salt, pepper, cayenne pepper and dry mustard, stirring another minute to incorporate into sauce.  Add the cubed Velveeta and cream cheese and stir until melted, then add in 3/4 of the shredded cheese mixture.  Continue stirring until all the cheeses are melted.

Pour cheese sauce over the cooked pasta and mix thoroughly.  Pour into an 8x8 casserole dish.  Top with remaining shredded cheese mixture.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and cook another 15 minutes or until top is lightly browned.