Preheat oven to 375°F. Set out butter and half-and-half to reach room temperature. Set aside small portions of each cheese to top the pasta. If using a casserole dish, lightly grease the bottom and sides.

Prepare the macaroni shells as instructed on the box, adding salt to the water before adding the noodles.

In a pot, completely melt the butter and add the flour, whisking until fully combined.

Whisk and heat the flour for about a minute.

Using only a little at a time, add the evaporated milk and half-and-half, whisking out any lumps.

Once the flour mixture is smooth, allow it to simmer for 3-5 minutes; the mixture should become somewhat thick.

Once thickened, add in the cayenne pepper, cheeses, garlic powder, onion powder, and paprika. Allow to simmer for an additional 2 minutes.

Thoroughly drain your cooked pasta and add it to your roux, mixing until all pasta is evenly coated.

Once fully incorporated, pour the pasta into a baking tin or dish. Top the pasta with the reserved cheeses until the surface is covered.

Bake for 20 minutes or until golden brown.

Once cooled enough, slice into square serving blocks.

Enjoy your Five-Cheese Baked Macaroni-and-Cheese! 🧀

💡Tip: For a crispier, darker top, place on broil for 30 seconds to 1 minute.