For the Pasta:

• 2 cups elbow macaroni (undercooked by 2 mins)

• 1 tbsp olive oil (to prevent sticking)

For the Cheese Sauce:

• 3 tbsp unsalted butter

• ¾ cup all-purpose flour (*or ¼ cup + 2 tbsp cornstarch for GF*)

• 1½ cups whole milk

• ½ cup heavy cream (for extra richness)

• Cheese Blend:

  • 2 cups shredded Colby Jack (or Monterey Jack)

  • ½ cup shredded Gouda (smoked adds depth!)

  • ½ cup shredded American cheese (key for creaminess)

  • ½ cup grated Parmesan (freshly grated melts best)

• Spices:

  • ½ tsp each: salt, black pepper, smoked paprika

  • ¼ tsp each: garlic powder, onion powder

For Topping:

• Reserved ½ cup Colby Jack + ¼ cup Parmesan

• Optional: Buttered breadcrumbs for extra crunch