5-Cheese Crack and Cheese

• 1 pound elbow macaroni 
• 2 cups cheddar cheese , shredded 
• 1 cup mozzarella cheese , shredded 
• 1 cup Monterey Jack cheese , shredded 
• ½ cup Parmesan cheese , grated 
• ½ cup cream cheese , softened 
• 4 cups whole milk 
• ¼ cup unsalted butter 
• ¼ cup all-purpose flour 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• ½ teaspoon smoked paprika  (optional, for depth )
• Salt and black pepper , to taste 

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 2: Make the Cheese Sauce

1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Whisk in the flour and cook for 1–2 minutes , stirring constantly, to create a roux.
3. Gradually whisk in the milk , ensuring no lumps remain. Cook for 5–7 minutes , stirring frequently, until the mixture thickens slightly.
4. 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.
5. Season the sauce with garlic powder , onion powder , smoked paprika , salt , and pepper . Taste and adjust seasoning as needed.
   
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