Ingredient:

• 1 pound uncooked elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1-1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 ounces cream cheese
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup diced pimientos, drained