Ingredients
1 1/2 C heavy cream
5 C whole milk
1/2 lb Kraft yellow cheese slices
1/4 lb smoked gouda
1/2 lb Kraft white cheese slices
1/2 C vegetable stock
1 lb. elbow macaroni, cooked al dente
kosher salt
shredded cheddar for top
Preparation
Heat cream and milk in double boiler. Add remaining ingred. except macaroni. Salt to taste. Fold in macarobni and chill in shallow dishes. (will thicken as it cools)
Heat in 350 oven until bubbly
