# What You'll 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 - 1/2 tsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 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 - Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
02 - In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbling without browning.
03 - Gradually whisk in the warmed milk to the roux, stirring constantly to prevent lumps. Continue cooking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
04 - Reduce heat to low. Stir in the grated cheddar and Gruyère or mozzarella cheeses until fully melted and smooth. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper, mixing thoroughly.
05 - Fold the drained macaroni into the cheese sauce, ensuring even coating of the pasta.
06 - Serve immediately, garnished with chopped fresh chives and toasted breadcrumbs if desired.
