Southern Baked Macaroni and Cheese

Shred all cheeses, setting aside 1 cup each of medium cheddar, Colby Jack, and mozzarella for the crust topping. Mince garlic and divide butter into 7 tablespoons.

Boil pasta until slightly less than al dente. Reserve ½ cup of pasta water before straining. Transfer pasta to a 9×13 casserole dish and toss with 2 tablespoons of butter.

In a large skillet, melt 5 tablespoons of butter over medium-high heat. Sauté minced garlic for 1 minute. Whisk in the flour and cook until golden. Gradually add the reserved pasta water, heavy cream, and half and half, whisking constantly until thickened (about 4 minutes). Reduce heat to low and whisk in remaining shredded cheeses one handful at a time until melted. Add cream cheese, onion powder, paprika, and mustard powder. Mix until smooth.

Pour the cheese sauce over the buttered pasta and mix well. Sprinkle the reserved shredded cheeses over the top. Bake at 425°F for 10 minutes.

Turn the oven to broil and cook until the cheese topping becomes crispy, approximately 5 minutes. Let cool for 3-5 minutes before serving.