Mac and Cheese with Four Cheeses

Cook the macaroni in plenty of salted water, reducing the cooking time by about 3 minutes (they should still be quite al dente). Drain, drizzle with a little olive oil, and set aside.

Finely grate cheddar and Gouda. In a large pan or pot, melt the butter, add the flour, and stir to make a light roux. Gradually add the milk, whisking constantly, until a smooth sauce forms. Season with smoked paprika powder, salt, and white pepper.

Now, gradually add about three-quarters of the grated cheddar and Gouda, as well as the Parmesan, to the sauce and stir until melted. Finally, stir in the cream cheese. If the sauce is too thick, add another splash of milk. Mix the sauce with the cooked pasta.