Step 1

Cook the Macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

Make the Roux: In a large saucepan, melt the butter over medium heat. Once fully melted, add the flour. Whisk continuously for about 1 minute until the mixture is smooth and bubbly.

Step 3

Create the Cheese Sauce Base: Gradually whisk in the half and half, stirring constantly to prevent lumps. Continue cooking and stirring over medium heat until the mixture thickens, about 3 to 5 minutes.

Step 4

Add the Cheeses: Lower the heat to medium-low and stir in the white cheddar, mild cheddar, Velveeta, and parmesan. Stir until all the cheese has melted and the sauce is smooth and creamy.

Step 5

Season the Sauce: Add the salt, pepper, garlic powder, onion powder, and paprika. Stir well, then taste and adjust the seasoning if necessary.

Step 6

Combine with Pasta: Add the cooked macaroni to the cheese sauce. Gently stir until the pasta is evenly coated with the creamy sauce.

Step 7

Serve: Serve the mac and cheese immediately, garnished with fresh parsley if desired. Enjoy!