Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook it according to the package instructions until it is al dente, which means it should still be slightly firm. Check it often and remove it from the heat as soon as it’s done to prevent overcooking.

Make the Roux: In a saucepan, melt the butter. Add the flour and whisk it constantly to avoid lumps. Cook this mixture for about one minute until it thickens and smells nutty. If you don’t cook it long enough, the sauce might end up too thin.

Add the Milk: Slowly pour in the milk while whisking to prevent lumps. Adding the milk slowly helps the sauce thicken properly. You’ll notice the sauce getting thicker and creamier, which is what you want. Don’t add the milk too quickly, or it could make the sauce too thin.

Add the Cheese: Stir in the cheddar, cream cheese, and Parmesan cheese until they melt and the sauce is smooth. Add the cheese slowly to help the sauce thicken well. Keep stirring as you add the cheese to avoid a chunky sauce.

Combine the Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is fully covered. As you mix them, the pasta will absorb the sauce, becoming creamy and cheesy. Stir continuously to keep it from being too dry or too saucy.

Serve the Mac and Cheese: Transfer the mac and cheese to a serving dish. You can add extra cheese and seasonings on top if you like. Serve it hot so the cheese melts and the flavors blend. Let it cool for a few minutes before serving to avoid burns. Enjoy your delicious mac and cheese!