1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook for 2 minutes less than the package directs for al dente. Drain the pasta and drizzle with a little olive oil to prevent sticking.

2. Prepare the Cheese:

• Shred the cheddar, gruyère, and gouda cheeses. Toss the cheeses together to mix, then divide them into 2 equal piles: 3 cups for the sauce and 3 cups for layering during baking.

3. Make the Cheese Sauce:

• In a large saucepan, melt the butter over medium heat.

• Sprinkle in the salt, mustard, garlic powder, black pepper, and smoked paprika, and whisk to combine.

• Gradually sprinkle in the flour while whisking constantly. Continue whisking for about 2 minutes to ensure the flour is cooked through.

• Slowly pour in the whole milk while whisking to keep the mixture smooth.

• Slowly add the half-and-half, whisking constantly until fully incorporated and smooth. Keep whisking often as the sauce thickens.

4. Add the Cheese:

• Once the sauce has thickened, reduce the heat to low and begin adding the 3 cups of shredded cheese (set aside for the sauce) a handful at a time. Stir until the cheese fully melts before adding more.

5. Combine Pasta and Sauce:

• Add the cooked pasta to the cheese sauce and stir to combine.

6. Assemble the Baked Mac and Cheese:

• Pour half of the pasta mixture into a prepared baking dish.

• Sprinkle 1 1/2 cups of the remaining shredded cheese over the pasta.

• Top with the second half of the pasta mixture and sprinkle the last 1 1/2 cups of cheese on top.

7. Bake:

• Bake the mac and cheese in a preheated oven at 350°F (175°C) for 15 minutes.

• Then, broil on high for an additional 2 minutes to achieve a golden, bubbly top.

8. Serve:

• Let the mac and cheese sit for a few minutes before serving.