Pre-heat your oven to 170oC
If you haven't done so already, weigh out all the ingredients. This recipe comes together very quickly so you need to start with everything weighed out.
Grate all 3 cheeses into a bowl. Mix them together and divide into 3 roughly equal piles.
Boil a pan of water and cook your pasta to two minutes less than the required cooking time. It should still have a bite and taste just undercooked.
Add the butter to a pan and melt on a medium/low temperature.
Sprinkle in the flour and mix together.> Use a wooden spoon/spatula at this stage. Keep stirring for 20 seconds. Then add half milk and whisk it in.>I recommend everyone uses a whisk at this stage to make sure there is no lumps. If you haven't got a whisk, try using a fork and whisking it like you are beating eggs! Add the other half of your milk and mix it in.
Turn the heat up to a medium temperature and keep whisking until the sauce is thick, like condensed milk.>If you like your mac and cheese super saucy, leave it slightly runnier. Remove the pan from the heat and add 1 pile of cheese. Stir it in until fully combined.
Season with paprika, garlic granules, salt and pepper to taste
Drain pasta and stir in cheesy sauce.>Top tip: if you're not sure what size dish to use, before you add the cheesy sauce, tip the pasta into a few dishes to try them for size! It needs to fill the dish but doesn't really matter how deep it is (shallow = more crispy top, deep = more saucy!) Tip half the cheesy pasta into an oven-proof dish. Scatter another pile of cheese over the top. Tip the remaining pasta over the top. Scatter with the remaining cheese.
Bake 15 mins, or until the top has started to brown.