Five-Cheese Baked Mac and Cheese

Shred all the cheeses and mix them together in a large bowl. Set aside about 1-2 cups of the shredded cheese blend for the topping.

In a large pan over medium-low to medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.

Sprinkle the flour over the melted butter and whisk quickly to form a smooth paste (a roux). Cook for about 1 minute.

Once the roux is bubbling, gradually whisk in the whole milk and heavy whipping cream until smooth. Add the cream cheese and stir until it has completely melted into the sauce.

Reduce the heat to low and slowly add the shredded cheese blend in handfuls, stirring continuously until each addition is melted and the sauce is smooth.

Season the cheese sauce with smoked paprika, salt, and pepper. Add the cooked pasta to the sauce and stir to combine thoroughly.

Transfer the mac and cheese to a baking dish. Sprinkle the reserved shredded cheese evenly over the top.

Place the dish under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.