Instructions
- Prep & Boil: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Boil the macaroni in salted water for 2 minutes less than the package instructions (it will finish cooking in the oven). Drain and toss with 1 tablespoon of butter to keep it from sticking.
- Make the Roux & Cream Sauce: In a large Dutch oven or pot, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1–2 minutes until bubbling and golden. Slowly pour in the milk and heavy cream, whisking constantly until smooth. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
- Melt the Cheeses: Turn off the heat. Stir in the seasonings (garlic powder, onion powder, paprika, salt, pepper). Reserve 1.5 cups of the mixed cheeses for the top. Gradually stir the remaining cheeses into the hot sauce until completely melted and silky smooth.
- Combine: Fold the cooked macaroni into the cheese sauce until every noodle is coated.
- Bake: Pour half the pasta into the baking dish, sprinkle a layer of reserved cheese, add the remaining pasta, and top with the rest of the cheese blend. Bake for 25–30 minutes until bubbly and golden brown on top. (Broil for 2–3 minutes at the end for extra crispy edges!)
- Rest & Serve: Let it rest for 10 minutes before serving so the sauce sets into pure, creamy perfection. Enjoy!
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