The journey to perfect mac and cheese starts with perfectly cooked pasta. Bring a large pot of salted water to a boil.

Add the elbow macaroni and cook until al dente – tender but still firm to the bite. Drain the pasta and set aside.

Great mac and cheese begin with a roux – a simple mix of flour and fat that thickens and flavors the sauce. In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for a minute until the mixture becomes slightly golden. This step is crucial for a smooth, velvety sauce.

Next up, the star of the show – the cheese sauce. Gradually whisk in the milk and heavy cream into the roux, ensuring there are no lumps.

Cook over medium heat until the sauce thickens. Once thickened, reduce the heat and add the shredded cheddar and Monterey Jack cheeses.

Stir until the sauce is smooth and the cheese has melted fully. Season with paprika, garlic powder, mustard powder, salt, and pepper.

Now, it’s time to bring everything together. When the macaroni is cooked, add it to the cheese sauce and toss it around to coat it all. If the sauce seems too thick, you can thin it out with a bit of milk.

Pour the mac and cheese into a baking dish for that irresistible golden top. You can sprinkle some extra cheese or breadcrumbs on top for added texture.

Bake in a preheated oven at 375°F for about 25 minutes or until the top is golden and bubbly.