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PdfPlease start by cooking the macaroni pasta noodles to al dente (better to cook the pasta undercooked and not over cooked). Rinse under cold water, drain, and set aside.
In a medium pot, over medium-low heat, melt butter.
Add your minced garlic, cook until fragrant. (try NOT to brown garlic)
Add in flour and whisk together. (Your roux should be a light brown color)
Then add half your milk in roux whisk and combine. In order to activate the thickener, you need to heat the milk and roux to steaming.
Don't stop mixing!
Once thick, add cup of sharp cheddar cheese and whisk together until cheese is melted... Keep whisking!
Once melted, add the remaining milk... Keep whisking!
Add your buttermilk, soup/carrot juice, salt and pepper whisk together.
Turn off stove and remove pot from heat.
Preheat oven to 350.
In a large casserole dish, add your noodles and break them up a bit.
Add 1 cup mild cheddar to your noodles. Mix well.
Mix in any chopped veggies, if using (set it aside).
Add 1 cup of sharp cheddar and 1 cup of med/mild cheddar, mix into the noodles.
Add all your sauces to your noodles and mix well!
Smooth out Mac & Cheese.
Top with ½ cup parmesan cheese (or any combination of cheese you would like)
Add any other optional toppings listed.
Bake, at 350 degrees, for 20-30 minutes, until cheese is melted and starting to brown.