3 Cheese Macaroni & Cheese

OMG....I have to share this recipe with everyone.
The family came for dinner the other day and I was pressed for something filling to make. We were having a delicious butt pork roast (I'll give that recipe another time), a mess of turnip greens, cornbread, apple pie and iced tea. But I needed something else......what to do......Mac & Cheese came to mind.
Here's what I did:

• In large pot, I cooked 2 cups of macaroni, drained and set aside.
• In another large pot, I melted 1 stick butter along with l pkg of Mozzarella (cubed); 1 pkg Cheddar (cubed...I used the mild but sharp works as well); 1 pkg Monterey Jack (cubed & my favorite). Each cheese package is 8 ounces. Sorry I didn't say that in the first place. You could use Goda but I didn't have that. Cubing the cheese helps it to melt faster.
• Stir constantly.
• Add milk as needed to lend a smoother cheesiness. I don't have a measurement for the milk. Just pour small amounts at a time while stirring. The mixture will become more smooth and creamier. Hope that isn't too confusing. I also added about 2 tablespoons flour to the mix sometimes if the mixture becomes to watery.
• Pour cooked macaroni into cheese stirring until well coated.
• As a kicker, I also added 1 cup of cooked shrimp but the Mac & Cheese is good without that!!
• Grease a casserole dish and pour mixture into it. Bake at 350 for 45 minutes. 
• Remove from oven, sprinkle Parmesan cheese and Smoked Paprika over top. (You can find Smoked Paprika in seasoning isle)  I love Parmesan cheese so I use a lot but if you don't like it, use very little or none at all. It really doesn't affect the taste one bit.
• Serve immediately or whenever.

Note: Sorry I have no photo of the results. When I thought about taking a photo, the Mac & Cheese had already been devoured.