I made mac and cheese yesterday. For cheeses I had extra sharp Cheddar along with Parmasan, Romano and Asiago cheeses. I melted them combined in two cups of milk along with 1/2 and 1/2. I also added some tomatoes along with the juice. There were enough doses of cheese to thicken the milk without making a béchamel sauce. I used large elbow macaroni with toasted breadcrumbs tossed with some of the Parm, Romano and Asiago cheeses. It came out perfect!