Incorporates Southern pimento cheese for an extra creamy, tangy, and slightly sweet flavor profile.
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Preheat your oven to 350 degrees F and grease a 9x13 inch baking dish.
Boil the macaroni in salted water for 2 minutes less than the package directions suggest for al dente, then drain.
In a large saucepan, melt the butter over medium heat and whisk in the flour for 1 minute to create a roux.
Slowly whisk in the milk, stirring constantly until the sauce thickens and begins to bubble.
Reduce heat to low and stir in the cream cheese, cheddar, and monterey jack until completely melted and smooth.
Fold in the drained pimentos, smoked paprika, garlic powder, salt, and pepper into the cheese sauce.
Add the cooked macaroni to the cheese sauce, tossing well to ensure every noodle is coated.
Transfer the mixture to the prepared baking dish and bake for 20 minutes until the edges are bubbly and the top is slightly golden.
