Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).

• Lightly grease a 7×11” baking dish or similar-sized casserole dish.

Step 2: Cook the Pasta

• Cook elbow macaroni in salted water until al dente (1–2 minutes less than the package suggests).

• Drain and set aside.

Step 3: Prepare the Cheese Sauce

1. In a large saucepan over medium heat, melt butter.

2. Whisk in flour and cook for about 2 minutes, until lightly golden and fragrant.

3. Stir in garlic powder, onion powder, paprika, salt, and pepper to bloom the spices.

4. Slowly pour in milk and heavy cream, whisking constantly. Add cream cheese and stir until melted and smooth.

5. Bring to a gentle simmer. Once thickened, turn off the heat.

6. Add the shredded cheeses for the sauce (1 cup each of cheddar, Gruyère, and mozzarella) a handful at a time, stirring until fully melted and creamy.

Step 4: Combine Pasta and Sauce

• Add cooked macaroni to the cheese sauce and mix well to coat every piece.

• Taste and adjust salt and pepper, if needed.

Step 5: Layer the Casserole

1. Spoon half of the macaroni mixture into the prepared baking dish.

2. Sprinkle with half of the reserved cheeses (½ cup each of cheddar, Gruyère, and mozzarella).

3. Add the remaining macaroni, then top with the rest of the shredded cheese.

Step 6: Bake to Perfection

• Sprinkle with chopped parsley and a light dusting of paprika.

• Bake for 15–20 minutes, or until the cheese is melted and bubbling around the edges.

• For a golden top, broil for 2–3 minutes, watching closely.

Step 7: Rest and Serve

• Remove from oven and let rest 5 minutes to set before serving.

• Scoop, serve, and enjoy the creamy, cheesy magic.