• First things first, let’s get started by measuring out all of our ingredients and shredding the cheese.
• I prefer to shred my own cheese versus buying to pre-shredded because it tastes better and doesn’t have the anti-caking agents that prevent it from melting into a silky smooth sauce.

Boil the Noodles

• In a large pot, combine the water and chicken broth.
• Bring to a boil, then add the noodles.
• Cook according to the package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce

• In a large saucepan, melt the butter over medium heat.
• Once melted, whisk in the flour to create a roux. This will help thicken your cheese sauce.
• Next, slowly add the half and half and heavy cream, whisking continuously to avoid lumps.
• Bring the mixture to a gentle simmer, allowing it to thicken for a few minutes.

Add the Cheeses

• Reduce the heat to low, and start adding your cheeses—mozzarella, cheddar, havarti, parmesan, and smoked gouda—stirring until each one is melted and fully incorporated.
• If you're feeling adventurous, add the sweet condensed milk for an extra layer of creaminess.

Season to Taste

• Stir in the sour cream for a bit of tang, then season your cheese sauce with salt, pepper, garlic powder, onion powder, and Cajun seasoning. Taste and adjust the seasonings as needed.

Combine

• Add the drained macaroni to the cheese sauce, stirring until every noodle is coated in that luscious, cheesy goodness.

Bake

• For an extra touch, you can transfer the mac and cheese to a greased baking dish and bake at 350°F (175°C) for about 20-30 minutes until golden and bubbly.

Serve and Enjoy

• Once baked or if you prefer it creamy and stovetop, serve your mac and cheese hot, garnished with a sprinkle of fresh herbs or extra cheese. This dish pairs perfectly with a crisp salad or can be enjoyed solo!