1-First Step: Cook the pasta. Bring a large pot of salted water to a boil. Add 12 ounces of dry elbow macaroni and cook according to package instructions until al dente. Reserve one cup of pasta water (optional) and drain the remainder. Set the cooked macaroni aside.

2-Second Step: Make the roux. In a large skillet or pot, melt ¼ cup unsalted butter over medium heat. Sprinkle in ¼ cup all-purpose flour and cook, stirring constantly for 1-2 minutes until the roux turns lightly golden but not burnt. This step prevents a raw flour taste and thickens the sauce perfectly.

3-Third Step: Prepare the cheese sauce. Gradually whisk in 2½ cups whole milk (and 1 cup heavy cream if using), stirring constantly. Bring the mixture to a gentle simmer and cook until thick enough to coat the back of a spoon. If the sauce becomes too thick, add reserved pasta water gradually to loosen it.

4-Fourth Step: Add seasonings and cheese. Season the sauce with ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon Old Bay seasoning if desired. Remove the sauce from heat and stir in 8 ounces shredded sharp cheddar cheese, 4 ounces shredded gouda cheese, and ½ cup sour cream (if using) until smooth and fully melted. Avoid overheating to prevent cheese separation.

5-Fifth Step: Combine pasta and sauce. Fold the cooked elbow macaroni into the cheese sauce, stirring gently to coat every piece evenly with the rich, creamy sauce.

6-Final Step: Serve and garnish. Serve your gouda mac and cheese immediately, topped with a sprinkle of paprika and extra black pepper for color and a subtle smoky flair. For a baked version, transfer to a baking dish, top with additional cheese and breadcrumbs, and broil until golden and bubbly.