I actually found it posted in an old RJ article. I believe it is the same recipe
Here it is
CRACK MAC
½ stick butter
2½ cups grated Parmesan cheese (divided use)
3 cups heavy whipping cream
16 ounces Velveeta, cubed
Salt and pepper, to taste
1 pound macaroni
Olive oil
8 ounces cream cheese, cubed
4 cups (1 pound) shredded mild cheddar cheese
Melt butter in a large frying pan and add 1½ cups Parmesan.
Slowly add whipping cream and Velveeta, stirring occasionally. Add salt and pepper, to taste.
Meanwhile, cook macaroni with salt, to taste, and a little olive oil; drain.
In deep 13-by-9-inch foil pan, layer cheese sauce (¼ inch deep). Add layer of pasta, then cream cheese, then 2 cups shredded cheddar.
Add layer of macaroni, then about half of remaining sauce; top with 2 cups shredded cheddar, 1 cup grated Parmesan and balance of cheese sauce.
Bake, covered, at 350 degrees for 1 hour to 1 hour and 15 minutes; uncover and let brown for 15 to 25 minutes longer
