1 lb elbow macaroni
2 C (8oz) cheddar cheese, shredded
2 C (8oz) asiago cheese, shredded
1.5 C milk
1.5 C heavy cream
kosher salt & freshly ground black pepper
Heat oven to 375F. Bring a large pot of water to a boil. Add macaroni. Return to boil and cook approx 5 minutes, or until pasta is el dente. Drain and rinse with cold water.
Butter a 8x11” baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the mixture over the macaroni.
Continue with 2 additional layers of macaroni and cheeses. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until top browns a bit (5-7 minutes). Remove from oven and let rest 15 minutes. Serve hot.