Instructions :
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Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
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Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
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Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
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Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
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Melt the butter down completely, then sprinkle in 2 tbsp of flour.
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Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
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Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
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Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
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Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
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Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
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Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
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Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
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Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
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Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
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Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
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Remove from the oven, and let sit for 5 to 10 minutes.
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Serve and enjoy!
