To start, melt 4 tablespoons butter on medium heat in a medium pot. Once the butter is completely melted, sprinkle in 1/4 cup all-purpose flour and stir for 1 minute until a creamy paste forms. Reduce heat to medium-low.

It’s time for milk: Add 3 cups of milk, bit by bit, whisking as you pour. Whole milk gives the creamiest taste but 2%, 1%, or skim milk are also okay if you’re looking to make this dish a little lighter. Once stirred, add black pepper, salt, and two garlic gloves, and let simmer.

Here comes the part you’ve been waiting for — the cheese. Whisk together cubed Velveeta, grated Cheddar, and grated Gouda for the perfect blend. When adding the cheese (especially the grated kind!), wait until the first batch melts before adding in the next handful. Slow and steady is best.

In a separate pot, cook half a package of elbow macaroni until it’s firm —but still soft. Check the pasta directions for how long it takes to reach “al dente.” Strain the pasta in a colander once cooked thoroughly.

Pour the pasta back into the large pot and stir in the gooey cheese sauce. Give it a good mix before serving.