First, bring a large pot of salted water to a boil. Add 8 ounces of semolina rotini pasta and cook according to the package instructions, usually about 8 to 10 minutes, until al dente. When done, drain and set the pasta aside.

In a large saucepan over medium heat, melt 8 tablespoons of unsalted butter. Once it’s melted and bubbling, whisk in ½ cup of all-purpose flour.

Keep whisking for about 2 to 3 minutes until it’s golden brown. This creates a roux that will help thicken your cheese sauce.

Gradually add 4 cups of your warmed milk, continuing to whisk until the mixture is smooth.

Bring it to a simmer, adding in ½ teaspoon of smoked paprika, ½ teaspoon of Dijon, 1 teaspoon of garlic powder, and salt and pepper to taste. Let it bubble for about 5 minutes until it thickens slightly.

Reduce the heat to low and add in your cheeses. Combine ¾ cup of shredded sharp cheddar and 8 ounces of shredded American cheese into the mixture.

Stir until completely melted and creamy. If you're feeling bold, toss in ½ cup of crumbled blue cheese for an extra kick.

Once the cheese is melted, add the cooked pasta into the cheese sauce. Stir together until every piece of pasta is well coated. This is where the magic happens — creamy, cheesy goodness.

If you like a crispy topping, preheat your oven to 350°F. Pour the mac and cheese into a greased baking dish. Top with extra cheese or breadcrumbs if desired. Bake for 20 minutes or until bubbly and golden on top.