Easy Mac ‘n Cheese

• 1 lb elbow macaroni
• 3/4 c heavy cream
• 10 slices individually-wrapped yellow American cheese
• 1/4 c grated Parmigiano-Reggiano cheese
• 1/4 c grated cheddar (preferably a sharp cheddar)

Cook pasta in boiling, salted water (no oil!) to al dente;.  Drain and set aside.

Heat cream in the same pasta pot over medium low heat.  Remove plastic wrap from cheese and add slices to pot.  Stir.  Add remaining cheese and stir until all the cheeses are melted.  Taste – and add another slice or two of American cheese, if it’s not cheesy enough.  Or add more cream if it’s too thick.

Return cooked pasta to pot; mix well; scoop into pasta bowls and serve.  Rewarm in the microwave by covering with a damp paper towel; add a little more cream, if the mac seems dry.