Bring a large pot of salted water to a boil and add the elbow macaroni. Stir frequently as it cooks and aim for al dente. About one minute less than the package directions will stop the noodles from turning mushy after baking. Once drained set aside in a big bowl.
Make the Cheese Sauce:
In your largest pot melt the butter over medium heat. Add the cream cheese using a whisk to blend it into the butter as it softens. Pour in the milk a little at a time whisking until the mixture looks smooth and velvety. The secret is low heat and constant stirring so the sauce never gets lumpy.
Season the Sauce:
Sprinkle in the garlic powder now plus generous pinches of salt and pepper. Taste the sauce to make sure the seasoning pops but remember the cheeses are salty too so go gradually.
Combine Pasta and Cheese Sauce:
Return the drained macaroni to the pot with the sauce. Stir vigorously so every pasta shape is coated with the creamy base. From this point the smell alone might get your family hovering nearby.
Add the Shredded Cheeses:
Add cheddar mozzarella gouda and parmesan cheeses in handfuls stirring well after each addition so the sauce melts them all together. Wait for every addition to disappear into a silky mass before adding more.
Transfer to Baking Dish:
Grease your favorite casserole or baking dish with a little extra butter. Spread the cheesy macaroni mixture evenly right to the corners for those coveted crispy bits on the sides.
Bake to Perfection:
Slide the dish uncovered into a preheated 350 F oven. Bake for about twenty five to thirty minutes until the top is golden brown with bubbling cheese peeking through. For extra browning broil for one minute at the end but watch very closely.
Rest and Serve:
Let the pan cool for five minutes before spooning up thick creamy servings. This rest time helps set the cheese and makes serving neater.
