First things first✮⋆˙

• Preheat your oven to 350°F.
• Boil the macaroni in a large pot of salted water until al dente, about 7 minutes. Drain, rinse with cold water (to prevent it from cooking further) , and set aside. (it will continue to cook later in our cheese sauce)

Lets Make our Cream mixture✮⋆˙

• in a saucepan over low heat, combine heavy cream, whole milk, cream cheese, white pepper, fine sea salt, garlic powder, onion powder, and paprika. Simmer gently, stirring until the cream cheese melts and the mixture is smooth. Set aside. do not bring to a full boil

Start the roux✮⋆˙

• Using the same pot you boiled the pasta in, melt the butter over medium heat. Add the shallot and sauté for 3–5 minutes until softened. Add minced garlic, cooking for 30 seconds - 1 minute until fragrant.
• Sprinkle in the flour, stirring continuously to form a roux. Cook for 2–3 minutes until it turns a golden hue and smells nutty.

Combine the sauce ✮⋆˙

• Slowly pour the warm cream mixture into the roux, whisking until smooth. Lower the heat, and add the cheeses (white cheddar, sharp cheddar, and gouda) a handful at a time, stirring until each batch melts completely.

Add the Macaroni✮⋆˙

• Fold the cooked macaroni into the cheese sauce, stirring gently until the pasta is evenly coated.

Layer the Mac & Cheese✮⋆˙

• In a baking dish, add half of the macaroni and cheese. Sprinkle 4 oz of freshly grated cheddar over the first layer. Top with the remaining macaroni and cheese, then sprinkle the remaining 4 oz of freshly grated cheddar on top.

Bake and Broil✮⋆˙

• Bake in the preheated oven for 10 minutes. Switch to broil on high for about 2 minutes, watching carefully, until the top is golden and bubbling. Keep a close eye—broilers can go from perfect to burnt in seconds.

And you're done !! ✮⋆˙