Three Cheese Mac and Cheese

Bring a large pot of generously salted water to a boil. Add the pasta and cook until it is still noticeably firm, about 2 minutes less than the package instructions. Drain and set aside. Do not rinse.

In a wide, heavy-bottomed saucepan, melt the butter over medium heat. Once foaming, add the flour and stir constantly for about 1 minute until the mixture is golden and smells slightly nutty.

Pour in the cooking cream and heavy cream gradually, whisking constantly to prevent lumps from forming. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring often, until it begins to thicken slightly.

Reduce the heat to low. Add the grated Emmental, mozzarella, and gouda in batches, stirring between each addition until fully melted and the sauce is completely smooth and glossy.

Add salt, pepper, curry, turmeric, paprika, and roasted chicken seasoning to taste. Stir well and taste again — the sauce should be bold and well-seasoned since the pasta will absorb and dilute the flavors slightly during baking.

Add the drained pasta directly into the cheese sauce and stir until every piece is evenly coated. The mixture should look saucier than you expect at this point — that is correct.

Pour the mac and cheese into a large baking dish and spread it out evenly. Cover tightly with aluminum foil.

Place in a preheated oven at 180°C (355°F) and bake covered for 25 minutes until the sauce is bubbling around the edges and the pasta has absorbed the cream.

Remove the foil and bake for a further 5 minutes until the top is lightly golden and the surface has a slight blister and color.

Remove from the oven and allow to rest for 5 minutes before serving. Scoop generous portions directly from the dish and serve immediately.