Start by bringing a large pot of salted water to a boil. Once boiling, add your elbow macaroni (or your preferred pasta) and cook according to the package instructions, usually about 8-10 minutes, until tender but still firm to the bite. Drain the pasta, reserving about 1 cup of pasta water for later. This starchy water can help thin out your sauce if needed.

While the pasta is cooking, grab another pot and melt butter over medium heat. Once melted, add the flour to create a roux—this is the base for your sauce. Stir constantly for about 1-2 minutes until the mixture becomes smooth and bubbly.

Next, gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Continue to cook, whisking often, until the sauce thickens (about 4-5 minutes).

Once your sauce is thickened, reduce the heat to low and start adding the shredded cheddar, gouda, and parmesan. Stir until the cheese is completely melted and the sauce is velvety smooth. Taste and season with salt, pepper, and a pinch of garlic powder or onion powder for extra flavor.

Add your drained pasta to the cheese sauce, stirring gently to coat every piece in that gooey cheese goodness. If the sauce feels too thick, add a little reserved pasta water to loosen it up until it reaches your desired consistency.

If you’re craving a crispy, golden topping, preheat your oven to 350°F (175°C). Transfer the mac and cheese to an oven-safe dish and sprinkle a generous amount of panko breadcrumbs over the top. Pop it in the oven for 10-15 minutes or until the top is crispy and golden brown.

For an extra rich, gourmet mac and cheese experience, try adding a touch of mustard powder or hot sauce to the sauce for a subtle kick of flavor. You can also mix in some cooked bacon or sautéed onions for an added layer of deliciousness.

Now that you've mastered the art of making mac and cheese from scratch, you're ready to enjoy a comforting, cheesy dish that's sure to impress!