Preheat Your Oven
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure even baking and a golden crust.

Cook the Macaroni
In a large pot of salted boiling water, cook the elbow macaroni until al dente according to package instructions. Drain and set aside. Cooking the pasta al dente helps it hold up in the cheese sauce.

Make the Roux
In the same pot, melt ½ cup butter over medium heat. Whisk in ½ cup all-purpose flour until smooth and bubbly. This forms the base of the creamy cheese sauce.

Create the Cheese Sauce
Gradually add 4 cups milk while stirring constantly to avoid lumps. Cook, stirring frequently, until the sauce thickens (about 5-7 minutes).

Add the Cheeses
Reduce the heat to low and slowly stir in 2 cups shredded cheddar cheese, 1 cup shredded mozzarella cheese, and 1 cup grated parmesan cheese. Stir until fully melted and smooth.

Combine with Macaroni
Add the cooked macaroni to the cheese sauce and mix until all the pasta is evenly coated with the sauce.

Prepare for Baking
Pour the macaroni and cheese mixture into the prepared baking dish. For extra cheesiness, sprinkle a bit more shredded cheddar on top.

Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.

Serve and Enjoy
Let it cool for a few minutes before serving to allow the sauce to set. Enjoy the rich, creamy mac and cheese!

Storage and Reheating Tips:

Storage: Let leftovers cool completely before storing in an airtight container. Refrigerate for up to 3-4 days.
Reheating: To reheat, add a splash of milk to restore creaminess and microwave until hot, or bake at 350°F for 20 minutes, covering with foil to prevent the top from burning.