Ingredients:

• 1 lb elbow macaroni (or pasta of your choice)

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 4 cups whole milk (warmed)

• 1 cup heavy cream

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika (optional for flavor)

• 1 ½ cups sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 1 cup Gruyère cheese, shredded

• 1 cup Monterey Jack cheese, shredded

• 1 cup Parmesan cheese, freshly grated

• 1 cup panko breadcrumbs (optional topping)

• 2 tbsp butter, melted (for breadcrumb topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a large baking dish.

2. Cook pasta in salted water until just al dente (slightly firm). Drain and set aside.

3. Make the roux: In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes until lightly golden.

4. Add milk and cream: Gradually whisk in warm milk and cream until smooth and thickened, about 5–7 minutes.

5. Season: Stir in salt, pepper, garlic powder, and paprika.

6. Add cheeses: Remove from heat and stir in cheddar, mozzarella, Gruyère, Monterey Jack, and half of the Parmesan until melted and creamy.

7. Combine pasta and sauce: Add cooked pasta to the cheese sauce and stir until fully coated.

8. Transfer to baking dish: Spread evenly, then sprinkle remaining Parmesan on top.

9. Optional breadcrumb topping: Mix panko with melted butter and sprinkle over the mac and cheese for a crispy crust.

10. Bake: Bake uncovered for 25–30 minutes or until bubbly and golden brown.

11. Serve hot and enjoy the ultimate creamy, cheesy comfort dish!