Snoop Dogg’s Smoky Mac and Cheese

Boil a large pot of salted water and cook the elbow macaroni until just al dente, about 8 minutes. Drain and set aside, saving a cup of pasta water.
In a large skillet, melt the butter over medium heat until it starts to foam and smells nutty.
Add the flour to the melted butter and whisk vigorously for about 1 minute, creating a smooth roux that begins to bubble and turn lightly golden.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue stirring until the mixture thickens, about 3-4 minutes, and becomes silky.
Reduce the heat to low and gradually add the shredded cheddar, mozzarella, and Parmesan cheeses, stirring until each addition melts smoothly into the sauce. Sprinkle in smoked paprika and stir to combine.
Fold the cooked pasta into the cheese sauce, mixing well. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
Transfer the cheesy pasta to a baking dish, spreading it out evenly. Sprinkle a little extra cheese and smoked paprika on top for added flavor and color.
Bake in a preheated oven at 180°C (355°F) for about 20 minutes, until bubbling around the edges and the top turns golden brown with crispy edges.
Remove from oven and let rest for 5 minutes—this helps settle the flavors and makes serving easier.
Scoop into bowls and enjoy the rich, smoky, cheesy goodness with a crispy top and gooey interior.