Stovetop and Oven-Baked Mac & Cheese

Preheat oven to 400°F (200°C).

Combine the shredded mild cheddar and smoked Gouda. Divide this mixture in half; one half will be used for the cheese sauce, and the other half for the topping.

Boil elbow macaroni according to package directions until al dente. Drain well and season with salt and pepper to taste.

In a large pot or Dutch oven, melt the butter over medium heat. Add the milk and stir. Add the Velveeta and cream cheese, stirring until completely melted and smooth.

Reduce the heat to low and add half of the combined cheddar and Gouda cheese. Stir continuously until melted and incorporated into the sauce.

Add the cooked elbow noodles to the cheese sauce and stir well to coat all the pasta.

Transfer half of the mac & cheese mixture to an oven-safe baking pan. Top with a layer of the reserved shredded cheddar and Gouda cheese.

Add the remaining mac & cheese mixture to the pan. Combine the mozzarella cheese with any remaining shredded cheddar and Gouda, then sprinkle this mixture evenly over the top of the mac & cheese.

Bake in the preheated oven for 15-20 minutes, or until bubbly and the top is golden brown.