I start by boiling the elbow macaroni in salted water according to package instructions. Once it’s al dente, drain it and set it aside—you don’t want overcooked pasta here.

In a saucepan, melt the butter over medium heat. I whisk in the flour and cook it for about one minute until it smells slightly nutty but doesn’t brown.

Slowly pour in the milk and heavy cream while whisking continuously. You’ll see the sauce start to thicken after a few minutes, and that’s exactly what we want.

Now comes the best part. I lower the heat and add cheddar, mozzarella, Monterey Jack, and Parmesan cheese. Stir gently until everything melts into a smooth, creamy sauce.

I mix in garlic powder, salt, and black pepper. Taste it here—you can always adjust the seasoning to match your preference.

Add the cooked macaroni to the cheese sauce and stir until every piece of pasta is fully coated. Turn off the heat once it’s perfectly creamy.