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Servings: 10-12

¼ cup butter
¼ cup flour
2½ cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon mustard powder
½ teaspoon cayenne
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 cup shredded cheddar (divided)
½ cup shredded Gruyère
½ cup shredded provolone
1 cup shredded mozzarella (divided)
½ cup shredded Colby Jack
½ cup shredded Gouda

1 pound macaroni, cooked al dente
¼ cup panko bread crumbs

In a pot over medium-high heat, melt the butter and whisk in the flour until well-incorporated, about one minute.
Add the milk a few tablespoons at a time, whisking constantly until absorbed. It will clump up initially. Keep adding the milk until fully absorbed and the mixture is smooth and creamy.
Reduce the heat to low and add garlic powder, onion powder, mustard powder, cayenne, paprika, salt, and pepper.
Add a ½ cup of cheddar, Gruyère, provolone, ½ cup of mozzarella, Colby Jack, and Gouda. Stir until smooth.
Add the cooked macaroni and mix until fully coated.
Pour the mac and cheese into a baking dish and top with the remaining mozzarella and cheddar cheese, and bread crumbs.
Broil on high for 5-7 minutes or until golden brown.


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