I adapted this mac and cheese recipe from a Carnie Wilson article years ago and have used it many times to feed a large, hungry, and picky about their mac & cheese crowd. I always get a couple of recipe requests when I serve this!
Preheat oven to 350 degrees. Prepare a 9x11 in baking dish by rubbing butter all over. Set aside.
Cook your pasta according to box instructions, drain, pour into the prepared baking dish.
In a large mixing bowl combine the heavy cream, 1/2 and 1/2, and sour cream.
Break the cream cheese up with your fingers and add it to the cream mixture.
Stir in the egg, flour, worcestershire sauce, garlic, onion, and mustard powder, cayenne pepper, nutmeg, salt, and pepper. Use a whisk to further break up the cream cheese but, the mixture will be lumpy. Set aside.
Push the Velveeta and White Vermont Cheddar cubes throughout the macaroni. Sprinkle the Gruyere over the top.
Pour the cream mixture over it all and shake the baking dish to evenly distribute.
Sprinkle the Jack and Yellow Cheddar over the top. Sprinkle with the paprika.
Bake about 30 minutes or until brown and bubbly.
Garnish with the parsley and sprinkle with Parmesan Cheese.