Dolly Parton's Mac and Cheese

Ingredients

• 8 ounces elbow macaroni
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup sour cream
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons melted butter
• 1/2 teaspoon paprika (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside, reserving a cup of pasta water.
2. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it turns a light golden color.
3. Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.
4. Lower the heat and stir in the shredded cheddar, mozzarella, and Monterey Jack cheeses. Mix until the cheeses are melted and smooth.
5. Gently fold the cooked macaroni into the cheese sauce until evenly coated. Add reserved pasta water if the sauce is too thick.
6. Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased 9x13 inch baking dish.
7. In a small bowl, mix the breadcrumbs with melted butter until well combined. Evenly sprinkle the breadcrumb mixture over the mac and cheese.