What makes this the best is that there are three different kinds of hand shredded cheeses in it! It is really gooey & gives you that homey feeling!

Ingredients:

• 1 lb. elbow macaroni (or gluten free elbow macaroni)
• 1 lb. cheddar cheese, freshly grated
• 8 oz. Gouda cheese, freshly grated
• 8 oz. Monterey Jack cheese, freshly grated
• 1/4 c. flour (or almond flour)
• 1 tsp. salt, or to taste
• 1/2 tsp. pepper, or to taste
• 4 tsp. butter
• 1 c. milk
• 1/2 tsp. paprika (optional topping)

Directions:

1. Cook the macaroni according to the package instructions with the salt (to taste). Then drain in a strainer.
2. Preheat an oven to 350°F.
3. Butter or spray a 9×13 casserole dish.
4. In a saucepan melt the butter & the flour. Whisk together until there are no lumps. Then add the milk, half of the cheeses & cook until the cheeses are melted. Then add the macaroni & the pepper (to taste). Stir well to combine.
5. In the casserole pan pour half of the macaroni mixture into it, then add half of each of the cheeses & then pour in the rest of the macaroni mixture. Top it with the rest of the shredded cheeses.
6. Sprinkle it with the paprika (optional topping) before baking it for approximately 20 minutes.