Grand America Macaroni & Three Cheeses

The Grand America Hotel
Executive Chef Phillip Yates

1 qt. Heavy Cream
16 slices White American Cheese
½ cup Sour Cream
2 Tbsp. Dijon Mustard
½ tsp. White Pepper
1½ tsp. Kosher Salt
½ lb. Elbow Macaroni cooked and cooled
Shredded Beehive White Cheddar

In a sauce pan bring heavy cream to a simmer. Add cheese slices one at a time into the cream and stir until melted. Add sour cream, Dijon mustard, white pepper and salt. Fold in desired amount of cooked macaroni and cook until heated. Remove from heat and fold in preferred amount of Beehive cheese & Parmesan to taste.