Mac and cheese with four types of cheese

Boil the macaroni in salted water for 3 minutes less than indicated on the package (al dente). After boiling, drain them, drizzle with a little olive oil, and mix to prevent sticking.

Finely grate the Cheddar and Gouda cheese. In a non-stick pan, melt the butter, add the flour, and cook briefly to make a roux. Gradually pour in the milk, stirring continuously with a whisk to avoid lumps. Add the smoked paprika, salt, and white pepper.

Gradually add 3/4 of the Cheddar, Gouda, and Parmesan cheese to the sauce, allowing them to melt. Reserve the remaining cheese for gratinating. Finally, incorporate the plain cream cheese. If the sauce is too thick, you can add a little more milk. Pour the sauce over the macaroni and mix well.