This Italian mac & cheese should be called magic macaroni and cheese because it will literally disappear from off of your family’s plates. Yes, it is calorie-filled but it is so indulgent and delicious…who cares! It is perfect for all you fellow cheese lovers!

· 8-12 oz. pasta (about 2 ¼ cups)

· · 2 c. milk or half-n-half

· 1 c. shredded or grated provolone cheese

· 1 c. shredded or grated Parmigiano Reggiano cheese

· 1 c. shredded or grated cheddar cheese

· 1 c. shredded or grated Mozzarella cheese

· ½ c. Italian style bread crumbs

· ¼ c. all-purpose flour

· 3 cubes chicken bouillon

· 2 T. melted butter

· 1 tsp. Italian parsley, optional

· ½ tsp. minced garlic

· ½ tsp. salt

· ½ tsp. pepper

Preheat your oven to 350 degrees. Spray a 9”x13” cake pan with cooking spray and set aside

In a large sauce pan, pour in 8 cups of water and crumble in the chicken bouillon cubes. Bring to a slow boil and then stir in your pasta and cook the pasta to al dente. Drain and return to the pan.

In a smaller sauce pan, combine your milk, flour, garlic, salt & pepper. Whisk until smooth and cook over medium heat, whisking often, until the mixture boils and thickens. Once it has thickened, remove from heat and stir in all the cheese. Stir until the cheese melts.

Pour this cheese mixture in with the cooked pasta. Stir well and spoon it into the prepared cake pan. Mix together the butter and bread crumbs and sprinkle on top of the pasta. Bake for 22-25 minutes or until the mac & cheese is bubbly and the bread crumbs are golden brown. Dip onto plates or bowls and top with Italian parsley.