# What You Need:
→ Pasta
01 - 8 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 6 oz sharp cheddar cheese, grated
06 - 2 oz Gruyère or mozzarella cheese, grated
07 - ½ tsp Dijon mustard
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ¼ tsp paprika
11 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
12 - 2 tbsp chopped fresh chives
13 - 1 tbsp toasted breadcrumbs
# How to Make:
01 - Boil elbow macaroni in salted water until al dente according to package instructions. Drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
03 - Gradually whisk in warmed milk, cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.
04 - Lower heat and stir in grated cheddar and Gruyère or mozzarella until completely melted and smooth. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
05 - Add drained macaroni to the cheese sauce and stir gently to coat evenly.
06 - Transfer to plates and garnish with chopped chives and toasted breadcrumbs if desired. Serve immediately.
