Make pasta. Large saucepan of salted water should be brought to a roaring boil. Noodles should only be al dente when added and cooked. To prevent sticking, drain the pasta and mix in 2 tablespoons of melted butter.

Blend cheese. Combine the shredded cheddar and gouda while the pasta is cooking. 1 1/2 cups for the inside layer, 3 cups for the sauce, and 1 1/2 cups for the topping.

Create roux. In a big saucepan, melt the butter over medium heat. When the butter has melted, add the flour and stir to incorporate. Cook while constantly whisking for 1 to 10 minutes.

Make sauce. Pour the milk and cream in gradually while whisking constantly. Cooking should go on until the sauce is thick.

melting cheese After 3 cups of the cheese mixture have been thoroughly melted and smoothed, turn off the heat source and remove the saucepan. After the macaroni has been rinsed, add the sauce and blend.

layering dish Put half of the spaghetti in the baking pan that has been buttered. Add 1/2 cup of the cheese mixture. Add the remaining pasta, then sprinkle the final 1 1/2 cups of the cheese mixture on top.

Bake. Until bubbly and the cheese is golden brown, bake the mac and cheese for 15 to 20 minutes. Broil for two to three minutes, if preferred.

Serve. Enjoy your mac and cheese right away!