# 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 - 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
# Steps:
01 - Boil elbow macaroni in a large pot of salted water until al dente according to package instructions, then drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until mixture bubbles without browning.
03 - Gradually whisk in warmed whole milk to roux, cooking for 3 to 4 minutes until thickened and able to coat the back of a spoon.
04 - Lower heat to low, add grated cheddar and Gruyère or mozzarella, stirring until the cheeses have fully melted and sauce is smooth.
05 - Stir in Dijon mustard, garlic powder, onion powder, paprika, and season to taste with salt and freshly ground black pepper.
06 - Add the drained macaroni to the cheese sauce and gently stir to ensure even coating.
07 - Serve immediately, optionally garnished with chopped chives and toasted breadcrumbs.
