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Pdf: Boil the macaroni until very soft (beyond al dente) to make it easier to swallow. Drain and set aside.
: In a saucepan over low heat, melt the butter. Add the milk and heavy cream, stirring gently.
: Gradually add the cheddar, cream cheese, and Velveeta, stirring continuously until fully melted and smooth.
: Add salt, white pepper, and garlic powder (if using). Stir well.
: Add the cooked pasta to the cheese sauce and mix until fully coated.
: If the texture needs to be even smoother, blend the mac and cheese with a little warm milk or broth until it reaches the desired consistency.