Lunch: G. Garvin's No-Bake Macaroni and Cheese

Ingredients

1 pound elbow macaroni
8 ounces smoked Cheddar, shredded
8 ounces sharp Cheddar, shredded
8 ounces mild cheese, such as Velveeta, shredded
2 cups half-and-half
2 cups milk
1/2 teaspoon kosher salt, plus more to taste
Pinch garlic salt
Pinch pepper

Instructions

Cook the macaroni according to the package directions. Drain and reserve. Reserve 2 tablespoons each of the smoked Cheddar, sharp Cheddar and mild cheese to sprinkle over the macaroni and cheese at the end. Combine the half-and-half, milk, 1/2 teaspoon kosher salt, garlic salt and pepper in a large pot and place it over medium-high heat. Bring to a low boil and gradually whisk in the remaining smoked Cheddar, sharp Cheddar and mild cheese, stirring to make a creamy sauce. Mix in the macaroni and season with kosher salt to taste. Pour into a baking dish and top with the reserved smoked Cheddar, sharp Cheddar and mild cheese.

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