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	Mac 'N Cheese (Quick) Serves 4-8 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	8	oz	Barilla Elbows Pasta (dry measure)
			Simple Elbow Macaroni *
	1	can	Juanita's Nacho Cheese Sauce
	½	cup	Heavy Cream
	½	cup	Whole Milk
	½	lbs	Mexican Cheese Mix
	½	lbs	Med Cheddar Cheese
			White Cheddar Cheese **
	1	tbls	Dijon Mustard
	½	stick	Butter
	2	clove	Roasted Garlic ***
			Topping
	2	oz	Parmigiano Reggiano
			Fried Chicken Skin Bits ****
			Buttered & Broiled Panko Bread Crumbs
	With a large hole grater, grate cheddar cheese, mix with Mexican cheese and set aside.  With a micro plane, grate the Parmigiano Reggiano and set aside as well. Cook pasta per package directions for 7 minutes (al denté), stirring occasionally and drain. Dump cheese sauce into a large enough sauce pan to hold everything with room to stir, over medium heat.  Once heated, little by little add the cheddar and Mexican cheeses until fully melted.  Finally add mustard and butter and stir until fully emulsified. Add macaroni and mix thoroughly.  Transfer to a serving bowl if it's going to be plated or into ramekins to be served as a side, and top with Chicken Skin Bits or (buttered & broiled) Panko topping. * Simple elbow macaroni is larger, has only one curve and does not have any ridges.  It will work just fine, but the Barilla Elbows are just a step up. ** If you would prefer to make this a pure white sauce.  Don't forget, for some people, it just doesn't taste the same if it isn't yellow. *** DO NOT use raw or powdered garlic.  It will have a "bite" to it.  Or better yet, rub it on the chicken skin bits. (see below) **** Two thighs of Fried Chicken Skins (or 1 breast) chopped into dime sized bites.  Sprinkle over the top (DO NOT oven bake).  If you want the top of the pasta broiled, do that first before adding Chicken Skins. Enjoy.