Baked mac and cheese

Bring a pot of salted water to a boil for the pasta.

Melt butter in a big pot to start a roux.

Grate the cheeses fresh: gruyere, sharp yellow cheddar and sharp white cheddar; avoid pre-shredded cheese.

Cook the flour in the butter a good minute, until foamy, to cook out any graininess.

Slowly whisk in whole milk and heavy cream; cook on medium-low until it begins to thicken.

Season the bechamel with a little garlic, paprika and a touch of nutmeg.

Add softened cream cheese, then about half the grated cheese a little at a time.

Meanwhile cook the elbow pasta in the boiling water and preheat the oven to 350F.

Add a good pinch of salt and freshly ground black pepper; whisk in and take off the heat.

Drain the pasta, cooked very al dente since it swells further in the oven; combine with the sauce and pour into a greased casserole dish.

Top with the remaining cheese.

Bake at 350F about 40 to 45 minutes, covered for the first part and uncovered for the rest so the top does not brown too early; it went 20 minutes covered and 25 uncovered, 45 total.

Let it cool and rest a little; finish with Parmigiano Reggiano over the top.