Add the milk, heavy cream, salt, ground mustard, and cayenne to the butter/flour mix. Use a whisk to combine the ingredients, then let everything cook until the cream begins to steam and the liquids starts to thicken.
Slowly add the shredded cheddar, gouda, and Monterey Jack cheeses. Be sure to whisk the cheese sauce as everything melts together. The sauce should begin to thicken more as it cooks.
Combine the cheese sauce and the pasta noodles. Transfer the mixture into the prepared baking dish. Top with the remaining shredded cheddar cheese.
4 ounces sharp cheddar cheese
Bake for 15 to 20 minutes until the cheese is lightly browned bubbly. Serve hot!
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of macaroni and cheese. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.