Courtesy of Josh Taylor – Winner of the 1st Annual Molly’s Mac n’ Cheese S’mac Down.

Shred each of the cheeses separately and leave out of the fridge so they come to room temperature.

Cook pasta according to package directions. Be sure to salt the water and cook the pasta just short of al dente. Once pasta is cooked, drain, saving 1 cup of pasta water.

Melt 4 tablespoons butter in a small saucepan over low- to medium-low heat. Whisk in 4 tablespoons flour until smooth. Add more butter if needed, a small amount at a time.

Cook this roux until dark brown, whisking constantly, then remove from heat and set aside.

In a small saucepan, melt 2 tablespoons butter over medium heat, add Cheez-Its to crumbs and cook until the butter has been absorbed. Set aside.

Preheat oven to 350°.

In a medium-size saucepan, melt 4 tablespoons butter over medium-low heat. Add minced shallot, chopped bulbs of the green onions, jalapeño, and black pepper. Sauté until onions are lightly brown. Add vegetable stock and bring to simmer. Than add wine and almond milk and bring back to a simmer.

Take the saucepan containing the roux and whisk in 1 tablespoon at a time of the simmering liquid until thin but still smooth. Add to the simmering pot and cook until liquid has thickened. Now, stirring constantly, add each cheese, one at a time, starting with the cheddar, followed by the Munster, then the Swiss. Once all cheese has melted add the cooked pasta and stir to combine. Pour into a large buttered casserole dish.

Top with the Cheez-Its crumbs and chopped green onion tops. Sprinkle grated Romano cheese evenly over top along with additional black pepper to taste. Cover with foil and bake for 20 minutes. Serve.