Ingredients
Equipment
Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain and set aside.

Step 2: Make the Roux
- Melt the butter in a saucepan over medium heat. Stir in the flour and whisk continuously for about 2 minutes until smooth.

Step 3: Add the Milk
- Slowly pour in the milk and heavy cream while whisking constantly. Continue cooking until the sauce thickens.

Step 4: Melt the Cheese
- Lower the heat and add cream cheese first. Stir until smooth, then gradually mix in cheddar, Monterey Jack, mozzarella, and Colby Jack.

Step 5: Season the Sauce
- Add salt, pepper, garlic powder, onion powder, smoked paprika, and Dijon mustard. Mix until everything is fully combined.

Step 6: Combine Everything
- Add the cooked macaroni to the cheese sauce and stir until every piece of pasta is coated.

Step 7: Bake
- Transfer everything into a buttered baking dish. Bake at 350°F (175°C) for 20–25 minutes until bubbly and lightly golden.

Step 8: Garnish and Serve
- Sprinkle chopped parsley on top if desired. Serve hot while the cheese is creamy.

Notes
For the creamiest texture, always use freshly shredded cheese instead of pre-packaged shredded cheese.
