In a large saucepan or Dutch oven, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes , stirring constantly, to create a roux.
Gradually whisk in the milk , ensuring no lumps remain. Cook for 5–7 minutes , stirring frequently, until the mixture thickens slightly.
Reduce the heat to low and stir in the cheddar cheese , Monterey Jack cheese , mozzarella cheese , cream cheese , and Parmesan cheese , one handful at a time, until melted and smooth.
- Tip : Stir gently to prevent the cheese from breaking.
Season the sauce with garlic powder , onion powder , smoked paprika , salt , and pepper . Taste and adjust seasoning as needed.

Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.
- Optional : For extra creaminess, reserve ½ cup of pasta water and stir it in if the mixture seems too thick.

Serve immediately while hot and gooey.
Garnish with additional grated Parmesan, chopped parsley, or crushed red pepper flakes if desired.

Use Freshly Shredded Cheese : Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly shredded cheese melts smoother and creamier.
Add Mix-Ins : Stir in cooked bacon, sautéed mushrooms, diced jalapeños, or caramelized onions for added flavor and texture.
Make Ahead : Assemble the dish ahead of time, cover, and refrigerate for up to 1 day . Reheat on the stovetop or in the oven, adding a splash of milk to loosen the sauce if needed.
Freeze for Later : Freeze individual portions in airtight containers for up to 3 months . Thaw overnight in the fridge and reheat gently.
Switch Up the Cheeses : Try Gouda, Fontina, or blue cheese for a unique twist.

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