Classic Mac and Cheese with Three Cheeses

Cook the macaroni in plenty of salted water according to package directions until al dente. Then drain and set aside.

Meanwhile, prepare the cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about one minute until the mixture thickens slightly. Gradually add the milk and whipping cream, stirring constantly to prevent lumps.

Stir the Dijon mustard, smoked paprika, salt, and pepper into the sauce. Then gradually stir in the grated Cheddar, Gruyère, and Parmesan until the cheese is completely melted and a smooth, creamy sauce has formed.