Ultimate Cheesy Mac & Cheese (Stovetop & Baked)

MAC & CHEESE:

1. Bring 16oz of elbow macaroni to a boil until al dente, then strain and set aside.
2. On low heat, melt 2 tbsp of butter in a pan. Once melted, add 3 tbsp of AP flour and blend until you reach a nice amber color, then add the seasonings (garlic powder, paprika, salt).
3. Slowly add in warm milk in 3-4 sections on medium heat, stirring as you go.
4. Add the heavy whipping cream.
5. Slowly incorporate the shredded cheeses (cheddar, colby Jack, smoked gouda, parmesan) in sections on medium heat, stirring as you go.
6. Once desired consistency is reached, add the cooked macaroni and mix well. 

*Reserve some shredded cheese on the side to layer the mac and cheese with mozzarella cheese if baking.*

OVEN BAKED MAC & CHEESE:

1. Preheat oven to 375 degrees Fahrenheit.
2. Transfer the prepared mac & cheese to a baking dish.
3. Sprinkle the reserved shredded cheese (and mozzarella if using) along the top surface.
4. Transfer the mac and cheese (covered) into the oven for 5 minutes.
5. Remove cover and set on low broil for 2-5 minutes, or until the top is golden and bubbly.