Yummy 5 Cheese Crack & Cheese

 Ingredients

• 1 pound elbow macaroni (about 450 g)
• 2 cups cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup Monterey Jack cheese, shredded (or any creamy white cheese)
• 1 cup Parmesan cheese, shredded
• 1 cup Colby or Gouda cheese, shredded (or your favorite cheese)
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream (optional, for extra creaminess)
• 1 teaspoon mustard powder (or 1 tsp Dijon mustard)
• Salt & black pepper to taste
• A pinch of nutmeg (optional)
• A sprinkle of paprika for topping

 Directions

1. Cook the pasta:
   • Bring a large pot of salted water to a boil.
   • Cook elbow macaroni until just al dente. Drain and set aside.
2. Make the cheese sauce:
   • In a saucepan, melt the butter over medium heat.
   • Add the flour and whisk for about 1 minute (don’t let it brown).
   • Slowly whisk in the milk until smooth and thickened.
   • Add the cream, mustard, salt, pepper, and nutmeg.
3. Add the cheeses:
   • Remove from heat and stir in all the cheeses, saving a little for topping.
   • Mix until melted and creamy.
4. Combine pasta & sauce:
   • Toss the macaroni in the cheese sauce until well coated.
5. Bake:
   • Pour into a greased baking dish.
   • Top with the reserved cheese and sprinkle paprika.
   • Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, until bubbly and golden.
6. Serve:
   • Enjoy hot with that gooey, cheesy pull 😋🧀.