# 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:
01 - Boil elbow macaroni in a large pot of salted water according to package instructions until al dente. Drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly until bubbling and slightly thickened.
03 - Gradually add warmed milk to the roux, whisking continuously to avoid lumps. Cook for 3 to 4 minutes until sauce thickens and coats the back of a spoon.
04 - Lower heat to low and add grated cheddar and Gruyère or mozzarella. Stir until fully melted and smooth.
05 - Mix in Dijon mustard, garlic powder, onion powder, paprika, and season with salt and freshly ground black pepper to taste.
06 - Add drained macaroni to the cheese sauce and stir gently until the pasta is evenly coated.
07 - Serve immediately garnished with chopped chives and toasted breadcrumbs if desired.
