1 can of cheddar cheese soup
1 teaspoon of minced garlic
1/2 teaspoon of garlic powder
1 1/2 cups of half and half, equal parts mixed of evaporated and heavy cream ( or last resort whole milk)
1 8 oz package of sharp cheddar cut up into small pieces
3 tablespoons of cream cheese
1/4 cup shredded mozzarella cheese4 slices of provolone cheese cut into small pieces
1/4 cup of Romano grating cheese
1 teaspoon of parsley
1/4 teaspoon cayenne pepper, black pepper
1 cup of Italian flavored bread crumbs
4 tablespoons of melted butter
prosciutto chopped fine optional
In a glass microwave proof bowl add both milk, cheddar cheese soup and all the cheeses, microwave until cheese is melted and well blended with milk.
In the meantime boil the macaroni in salted water al dente. Drain. Place in a large baking dish that has been butter generously.
Place cooked macaroni in the dish. Add all herbs, minced garlic and spices to the milk mixture ,stirring together. Add to macaroni dish. In a separate bowl add bread crumbs and melted butter and mix. Sprinkle on the top of the macaroni and cheese mixture. Bake at 375 until browned and bubbly. Sprinkle with more grating cheese and prosciutto on top.