Instructions

• 1 Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Shred all 3 cheeses, then combine in a large bowl and set aside.
• 2 Cook the pasta a few minutes shy of al dente according to the package instructions (my pasta box said 12 minutes, I cooked for 8-9 minutes). Remove from heat, drain, and place in a large bowl.
• 3 Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• 4 Melt butter in a deep saucepan, dutch oven, or stock pot.
• 5 Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• 6 Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• 7 Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• 8 Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• 9 Pour half of the mac & cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac & cheese.
• 10 Bake until bubbly and golden brown, about 30 minutes. Serve immediately.