Speedy Three-Cheese Mac and Cheese

1.Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.

2.While the pasta is cooking, melt the butter in a medium saucepan over medium heat.

3.Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

4.Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.

5.Remove the saucepan from the heat. Stir in the salt, black pepper, and paprika.

6.Add the shredded cheddar, Gruyère, and grated Parmesan cheeses to the sauce. Stir continuously until all the cheese is melted and the sauce is smooth and creamy.

7.Add the drained macaroni to the cheese sauce and stir until thoroughly coated.

8.Serve immediately and enjoy your speedy three-cheese mac and cheese.