Ingredients

• 1 lb. dried elbow pasta

• ½ cup unsalted butter

• ½ cup all purpose flour

• 2 cups whole milk ( add more  if too thick)

• 2 ½ cups half and half

• 4 cups shredded medium cheddar cheese divided (measured after shredding)

• 1 cup shredded Colby jack  cheese divided (measured after shredding)

• 1 cup shredded Mozzarella  cheese divided (measured after shredding)

• ½ Tbsp. salt

• ½ tsp. black pepper

• ¼ tsp. smoked paprika

Directions

1. Preheat oven to 350°F. Boil the pasta, drain.

2. Make the cheese sauce by combining butter, and flour, then whisking in the milk products. Cook the sauce until it’s nice and thick.

3. Add in shredded cheeses, stir well.

   Combine cheese sauce with cooked pasta.

4. Transfer the mac and cheese to a baking dish. Top with more shredded cheese.

5. Bake 15 minutes. Optionally, broil on low for 5 minutes as well for a crispy top.

   Enjoy!