1 quart heavy creamPinch nutmeg1 tablespoon dry mustard1 tablespoon hot sauce1 teaspoon salt2 garlic cloves, smashed½ shallot, sliced¼ pound Velveeta cheese¼ pound sharp white cheddar cheese¼ pound smoked Gouda2 ounces ParmesanMacaroni pasta, cooked in boiling, salted water, then drained well.Warm the cream with the nutmeg, dry mustard, hot sauce, salt, garlic and shallots over low heat.Still over low heat, gradually add the Velveeta and cook until completely melted.Add the other cheeses and let melt. Taste and adjust seasoning. Strain sauce, then toss with cooked, drained pasta to taste.Courtesy of Michael LeBlanc, Pican, Oakland.