Step 1

Preheat oven to 350°F. Boil pasta until “just before” al dente. This usually means about 1 minute less than the package instructs. Scoop out 1/4 cup of the pasta water before draining and set it aside. Drain pasta and set aside.

Step 2

In large pot, melt butter over medium heat. Add 3 cups of milk and heat until warm but not boiling, stirring occasionally.

Step 3

Reduce heat and add cubed Velveeta first, stirring until melted. Gradually add gruyere, gouda and cheddar until melted, stirring until sauce is smooth. Stir in the reserved pasta water as well.

Step 4

Remove sauce from heat and sprinkle in onion powder, garlic powder, salt and pepper. Then stir in the dijon mustard.

Step 5

Combine the sauce and pasta and gently mix well, ensuring the pasta and sauce are well incorporated.

Step 6

Grease a baking dish with butter and pour the macaroni and cheese mixture into the dish.

Step 7

Bake at 350°F for 25-35 minutes or until top is slightly golden and the edges are bubbly.

Step 8

Let cool for 10 minutes before serving. Sauce will thicken upon standing.