It's definitely not calorie/fat friendly, but if you're making it for a family get-together, no body will ask for the nutrition facts before tasting it! They'll only be asking for the recipe, trust me!! My version was also great warmed up the next day. The end product was anything but dry! I also added some regular salt along with the season salt. I used about 2 cups of heavy cream and 1 cup of milk. These cheeses worked so well together and tasted heavenly. And I did NOT by any means, use half a cup of each cheese!! I used more like 2 cups each, LOL! I only used half a brick of the cream cheese. Here are the cheeses I did use: Cracker Barrel sharp cheddar, Muenster, Gouda, Monterey jack, and cream cheese. I've had enough velvetta mac and cheese and this recipe was too good to mess it up with that. I omitted the mild cheddar and vevetta cheese. For those times when you’re prepping mac and cheese ahead of time, go ahead and give your noodles a good rinse right after you drain them.

I did change a few things up though- I boiled my pasta in salted water. Rinse your cooked pasta with cold water if you’re not going to eat it right away.

First let me just start off by saying I am the EXPERT when it comes to mac n cheese! I've had it all and I know a great recipe when I see one! I made this last night.

How to make mac n cheese ahead of time