# 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - In a large saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute, stirring constantly until bubbly but not browned.
03 - Gradually whisk in warmed whole milk, continuing to whisk to avoid lumps. Cook for 3 to 4 minutes until sauce thickens and coats the back of a spoon.
04 - Reduce heat to low. Stir in grated cheddar and Gruyère or mozzarella cheese until completely melted and the sauce is smooth.
05 - Incorporate Dijon mustard, garlic powder, onion powder, paprika, and season with salt and freshly ground black pepper to taste.
06 - Add the drained macaroni to the cheese sauce, stirring gently to coat all pasta evenly.
07 - Plate immediately and garnish with chopped fresh chives and toasted breadcrumbs if desired.
