Mac and Cheese with Three Cheeses

Cook the pasta in plenty of salted water until al dente. Then drain and set aside.

For the cheese sauce, melt the butter in a pot over medium heat. Add the flour and whisk constantly for about one minute until the mixture thickens slightly. Slowly pour in the milk and cream, stirring constantly to prevent lumps.

Stir in Dijon mustard, smoked paprika, salt, and pepper. Gradually add the grated Cheddar, Gruyère, and Parmesan, stirring until the cheese is completely melted and the sauce has a smooth consistency.