To start, cook the elbow macaroni according to directions on the box. I always make sure to salt my pasta water with a little table salt (since so many of you have been asking!)
In a bowl, add butter and cream cheese. Soften in the microwave for just a few seconds (about 10 secondand mix together with a hand mixer.
While mixing, add in half and half (some people prefer regular milk, or heavy cream—it’s up to you!), salt, pepper, and eggs.
Mix the sauce until it’s the creaminess you desire. I like my sauce not too thick, but not runny—the perfect creaminess!
Now, add your cheese to the sauce. I used all white cheese (smoked gouda, harvarti, and sharp white cheddar), but you can use ANY cheese you prefer!
Next, grease a baking dish with either butter or non-stick cooking spray.
Pour pasta into baking dish. If you don’t want your pasta to stick together and get clumpy, add a little bit of olive oil to the pasta (before adding the cheese sauce).
Pour the cheese sauce over the pasta and mix together until well-combined. At this time, you can add more seasoning (salt, pepper, garlic powder, etc.) if you think it needs more seasoning (depends on how you like it!).
Top the macaroni and cheese with grated parmesan cheese.
Bake at 350 until cheese is golden brown on top and around the edges.
Serve & enjoy!