Four-cheese Mac and cheese | Creamy American pasta

Cook the pasta in lightly salted water, but for 3 minutes less than indicated on the package (it should remain "al dente"). Drain, drizzle with a little olive oil, and mix to prevent sticking.

Finely grate the cheddar and gouda. In a non-stick pan, melt the butter, add the flour, and make a light roux. While continuously stirring, pour in the milk and cook until thickened. Season with smoked paprika, salt, and white pepper.

Gradually add the grated cheeses to the sauce and let them melt completely. Add 3/4 of both hard cheeses (cheddar and gouda) to the sauce, reserving the rest for sprinkling. Finally, stir in the cream cheese. If the sauce is too thick, thin it with a little milk. Pour the sauce over the pasta and mix thoroughly.