Cook pasta in a pot of boiling water with 1 tsp. salt for 20 minutes.
While pasta is cooking, place milk, cubed Velveeta, butter and 1/2 tsp. salt into a saucepan and heat until everything is melted and smooth over medium heat.
Grate the rest of the cheeses.
Add 1 c. of Sharp Cheddar and 1 c. Monterey jack cheese to the parmesan and Romano cheeses. Save the rest for the top.
Place all four cheeses into the saucepan and cook over medium heat until everything is well blended.
Drain the pasta and turn oven broiler on high.
Place pasta in a large bowl.
Pour cheese sauce over pasta and mix gently.
Let pasta rest with cheese sauce for 2 minutes.
Do steps 8-9 four times.
If pasta looks like it is holding the sauce and not falling to the bottom of the bowl, pour into a 9 x 13 pan.
Sprinkle reserved 1/2 c. Cheddar and 1/2 c. Monterey Jack on mac and cheese and broil until golden brown. This takes 5 minutes in my oven.