PASTA WITH SOOO MUCH CHEESE!! SUPER DELICIOUS EASY QUICK MAC AND CHEESE

Cook the pasta in 2 liters of boiling water with one level tablespoon of salt until it reaches your desired doneness.

Drain the cooked pasta and transfer it to a bowl, adding a drizzle of olive oil to prevent sticking.

In a separate pot (for the base sauce), add the coarsely chopped onion, garlic cloves, whole cloves, and bay leaf. Add some Lite cheese (ingredient mentioned, but quantity unclear) and bring to a boil.

Let the base sauce mixture simmer, covered, for 10 minutes.

Strain the liquid from the base sauce to remove the solid seasonings (onion, garlic, cloves, and bay leaf).

In a saucepan, melt a quarter cup of butter and whisk in a quarter cup of all-purpose flour to create a roux.

Season the roux with half a teaspoon of salt, a good pinch of nutmeg, and a good pinch of black pepper.

Gradually incorporate the milk into the roux, cooking and stirring until a creamy sauce forms.

Add the cheeses to the sauce: 200g of Cheddar cheese, 150g of Prato cheese, and 200g of Mozzarella cheese. Stir until all are completely melted.

Finish the cheese sauce by adding two small boxes of heavy cream to make it even creamier and cheesier.

Mix the drained pasta with the finished cheese sauce until all the pasta is well coated.