There's nothing like a bowl of creamy, rich, comforting macaroni and cheese—and there's no better way to make it than this.
In a large pot of boiling, salted water, cook the pasta until al dente; drain.
Meanwhile, in large saucepan, melt the cream, Velveeta, and butter over low heat. Stir in the cheddar, muenster, and pepper jack, and cook, stirring, until the cheese has melted; season with pepper. Stir in the pasta.
