Start by bringing 2 1/2 cups of water to a boil in a large pot. Once it’s bubbling away, add 2 1/2 cups of dry elbow macaroni. Cook according to package directions, usually around 8-10 minutes. Stir occasionally, so nothing sticks.

Once the pasta is al dente, it’s time to drain. Use a colander to remove the water. Don’t rinse the noodles; we want them to hold onto the creamy sauce that’s coming up next.

In the same pot (yep, we're keeping it simple), melt 50 g of unsalted butter over medium heat. Once it’s bubbly, whisk in 3 tablespoons of all-purpose flour. This creates a roux, which will thicken your sauce. Keep whisking for about 1–2 minutes until it’s a light golden color.

Slowly pour in 2 cups of whole milk, whisking constantly to avoid lumps. Keep stirring until the mixture thickens—this should take about 3–5 minutes.

Once your sauce has thickened, it’s the moment you’ve been waiting for. Lower the heat and stir in 1 1/2 cups of mixed shredded cheese and 3/4 cup of mozzarella. I usually add a pinch of salt and a dash of black pepper at this stage. Stir until all that cheese melts into a luscious sauce.

Finally, add the drained macaroni back into the pot. Stir it all together until the pasta is well-coated in the cheesy goodness. Taste, and if you feel like it’s lacking a little something, sprinkle in the optional seasoning enhancers or Worcestershire sauce. Get ready to serve!