Three-Cheese Baked Macaroni and Cheese

Preheat oven to 350°F (175°C).

Shred the white cheddar and pepper jack cheeses. Reserve about 1/4 of the shredded cheese mixture for the topping.

Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

In a large skillet or pot over medium heat, melt the butter.

Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux.

Gradually whisk in the evaporated milk, heavy cream, and milk until the mixture is smooth.

Season the sauce with salt, white pepper, and cayenne pepper.

Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened.

Remove the skillet from the heat. Stir in the queso blanco cheese until fully melted.

Add the shredded white cheddar and pepper jack (except for the reserved portion) and stir until the sauce is smooth and creamy.

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

Grease a 9x13-inch baking dish with butter or non-stick spray.

Pour the macaroni and cheese into the prepared dish and spread it into an even layer.

Cover the baking dish with aluminum foil and bake for 20 minutes.

Carefully remove the dish from the oven, discard the foil, and sprinkle the reserved shredded cheese over the top.

Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Let it rest for a few minutes before garnishing with sliced jalapeños, if desired, and serving.