INGREDIENTS

1 pound elbow macaroni

6 tablespoons unsalted butter

3 tablespoons all purpose flour

4 cups half and half room temp or warm

3 tablespoons cream cheese room temp

1 1/2 cup sharp cheddar shredded

1 cup Colby jack  cheese shredded /mozarella

1/2 cup smoked gouda shredded

more cheese for topping

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 1/2 teaspoon dry mustard powder

1/2 teaspoon black pepper more to taste

1/2 to 1 teaspoon salt to taste

pinch of nutmeg

pinch of cayenne

optional: chopped parsley and grated parmesan on top

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add pasta and cook a minute below al dente. The pasta will finish cooking in the oven.

Heat a saucepan or pot over medium heat. Add the butter. Once melted, whisk in the flour and cook 1 minute until it just starts to bubble and turns a yellow golden color.

Pour in the half and half slowly and whisk continuously until smooth. Then add the dry mustard powder, smoked paprika, garlic powder, black pepper, nutmeg, cayenne powder if using, salt, and cream cheese. Whisk together until smooth. Continue to cook the sauce for 3 to 4 minutes or until it thickens.

Reduce the heat to low or take off the heat and add the sharp cheddar, Colby jack, and smoked gouda. Whisk together until there are no more clumps and the sauce is completely smooth. Taste and adjust anything to your liking.

Once the pasta is done cooking, drain it and toss it into the sauce immediately. Mix together in a large baking dish.

Bake at for 15 minutes. Then turn to broil for a few minutes just until the top is golden and crispy – make sure to monitor it closely!

Top it off with chopped parsley and grated parmesan and enjoy!