Ingredients

Method

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, grate all the cheeses and toss them together in a large bowl to combine. Set aside about a quarter of the cheese mixture for the topping.

3. 3

   In a large pot or Dutch oven, melt the butter over medium heat.

4. 4

   Whisk in the flour to create a roux and cook for about 1 minute, whisking constantly.

5. 5

   Gradually whisk in the milk, followed by the heavy cream, until the mixture is smooth.

6. 6

   Add the garlic powder, onion powder, paprika, salt, and pepper. Whisk until well combined.

7. 7

   Reduce the heat to low. Gradually add the larger portion of the shredded cheese mixture to the pot, stirring continuously with a wooden spoon or spatula until the cheese is completely melted and the sauce is smooth.

8. 8

   Add the cooked pasta to the cheese sauce and stir until all the pasta is evenly coated.

9. 9

   Pour half of the mac and cheese into a large baking dish.

10. 10

    Sprinkle about half of the reserved cheese topping over the first layer.

11. 11

    Pour the remaining mac and cheese into the dish.

12. 12

    Sprinkle the rest of the reserved cheese evenly over the top.

13. 13

    Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the top is golden brown and bubbly.

14. 14

    Let it cool for a few minutes before serving.