Creamy Baked Macaroni and Cheese

In a pot, combine heavy cream, cream cheese, salt, white pepper, paprika, garlic powder, and onion powder.

Bring the mixture to a simmer over low heat, stirring until the cream cheese is melted. Set aside.

In a separate large pot, cook the macaroni according to package directions in salted water.

Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the macaroni and set aside.

In the same pot used for the pasta, melt the unsalted butter over medium heat.

Add the minced garlic and shallot and sauté for 2-4 minutes until fragrant and softened.

Whisk in the all-purpose flour and cook for about a minute until it's slightly golden, creating a roux.

Slowly pour in the simmered heavy cream mixture and the reserved pasta water, whisking constantly to prevent lumps.

Add the grated cheddar, white cheddar, and Gruyere cheeses to the pot.

Stir on low-medium heat until all the cheese is melted and the sauce is smooth and creamy.

Add the cooked macaroni to the cheese sauce and stir until everything is well-coated.

Preheat your oven to 350°F (175°C).

Spread half of the mac and cheese into a baking dish. Top with a layer of extra shredded cheese.

Add the remaining mac and cheese on top, followed by a final layer of shredded cheese.

Bake for about 10 minutes, or until the cheese on top is melted, golden, and bubbly.

Let it rest for a few minutes, then garnish with chopped chives and serve.