16 ounces macaroni
2 teaspoons vegetable oil
1 stick butter
¼ cup flour
2 cups half-and-half
2 cups shredded sharp cheddar cheese
1½ cups mozzarella cheese
1½ cups Jack cheese
1½ teaspoons salt
Cook the macaroni according to package directions. Cool in cold running water. Toss in vegetable oil to avoid sticking while you make bechamel for the cheese sauce.
In a large pot, melt butter on medium heat. Add flour to make a roux. Cook roux for 10 to 15 minutes on low, stirring the whole way through to prevent burning.
While stirring with a whisk, slowly add half-and-half. Allow to thicken by simmering on low for 10 to 15 minutes. Stir frequently to prevent burning.
Once bechamel has thickened, turn off heat. Add the cheeses and salt. Mix well until cheese is completely melted into sauce.
Add macaroni to the sauce. Mix well and serve.