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Preheat your oven to 350°F (175°C).
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
Slowly add the milk and cream to the roux, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and gradually stir in the cheddar and Monterey Jack cheeses until fully melted and smooth.
Season the cheese sauce with salt, black pepper, paprika, garlic powder, and cayenne pepper if using.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is well coated.
Transfer the macaroni and cheese to a greased baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crunchy finish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow to cool slightly before serving.
Variations & Tips
For a different flavor profile, consider adding cooked bacon or diced ham to the macaroni before baking. You can also experiment with different cheeses, such as Gruyère or smoked Gouda, for a unique twist. For a spicier version, increase the amount of cayenne pepper or add chopped jalapeños. To make it a one-dish meal, mix in some cooked vegetables like broccoli or spinach.
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