• Preheat oven to 400°F
• Shred the cheeses, mixing the medium cheddar and gouda cheese together in one bowl and the mozzarella in a separate bowl by itself. Mozzarella separates really easily it will only be used during layering and not in the cheese sauce.
• Cook macaroni according to package directions until cooked. Drain and set aside.

Make the Cheese Sauce

• In a large saucepan over medium heat, add the evaporated milk, parsley, chili powder & salt. Stir to incorporate and once the milk starts to release steam turn down to low heat. The milk should be hot but still feel comfortable in your palm.
• Add half of the cheddar/gouda mixture to the evaporated milk and stir continuously until the cheese has completely melted. Keep the heat low to avoid the cheese separating. The cheese sauce should never bubble at any point!
• Turn off the heat and immediately add the boiled macaroni to the cheese sauce. Mix to evenly coat all the pasta in the cheese sauce.

Layering the Mac & Cheese for Baking

• Add the shredded mozzarella from earlier to the rest of the shredded cheddar/gouda mixture and mix to evenly incorporate.
• Spread about a third of the cheesy macaroni in an even layer across the bottom of a greased baking dish followed by a layer of a third of the shredded cheese mixture (containing the mozzarella, cheddar & gouda). Repeat this twice more until everything has been used.
• Bake your assembled three cheese mac & cheese uncovered on the top rack of your oven at 400°F for 8-10 minutes or until browned only. The pasta is already cooked so you only need to melt the cheese here.
• Garnish with fresh parsley and serve immediately for optimal cheesy goodness!
• Store any leftovers in an airtight container in the refrigerator and enjoy within 4 days for optimal texture.