Preparation

1. Combine 1.2 litres of water, whole milk, elbow macaroni, butter, mustard powder, garlic powder, paprika, and salt in a HexClad 4.3 Litre Hybrid Deep Sauté Pan. Place over medium-high heat and bring to the boil. Reduce the heat to medium and simmer, stirring frequently, until the macaroni is just al dente and the liquid is saucy and thickened, about 10 minutes. Add the American cheese and cream cheese and cook, stirring until melted and combined.
2. Reduce the heat to medium-low and add the cheddar cheese a small handful at a time, stirring between each addition until the cheese is melted. Remove from the heat. Season with salt and serve.