Start by cooking the macaroni following the instructions printed on the packaging, drain them and soak them in cold water to prevent them from sticking to each other. Drain them again and set them aside.

In the meantime, melt the butter in a frying pan, add the flour and mix using a whisk while cooking for approximately 2 minutes.

Once the flour and the butter are integrated add just a bit of milk, less than half of it, to integrate them without stopping stirring using the whisk.

In the beginning, some lumps might form, but you can’t stop stirring while adding bit by bit what was left of the milk and you’ll see how they disappear.

Once the mixture is thick and there is no lumps, add the Cheddar cheese and mix before adding half of the Mozzarella cheese and lastly the Parmesan cheese. Keep stirring.

At this point add the garlic powder, the pepper, the nutmeg and the salt. Mix everything to integrate them. The result will be a thick and creamy sauce with a delicious aroma.

The next step is to add the macaroni to the sauce and stir to integrate them in an even way.

Then, put them on a tray and add the rest of the Mozzarella cheese over it to garnish it.

Cover with aluminum foil and take it to the oven, which has to be pre-heated to 200ºC, for approximately 15 or 20 minutes.

After this time, remove the aluminum foil, being careful of not getting burnt by the vapor and put the macaroni back in the oven, with heat only on the top, for 5 or 10 minutes until the surface turns golden brown.

Remove from the oven and serve while still hot to enjoy the consistency of the cheese mixed with the macaroni.