# 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
# Directions:
01 - Cook elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
02 - Melt unsalted butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute until bubbling without browning.
03 - Gradually whisk in warmed whole milk to the roux, cooking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
04 - Lower heat to low and stir in grated sharp cheddar and Gruyère or mozzarella until thoroughly melted and smooth.
05 - Blend in Dijon mustard, garlic powder, onion powder, paprika, then season with salt and freshly ground black pepper to taste.
06 - Add the cooked macaroni to the cheese sauce, stirring gently to ensure even coating.
07 - Plate immediately, optionally garnished with chopped fresh chives and toasted breadcrumbs.
