# 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 It:
01 - Cook elbow macaroni in a large pot of salted boiling water until al dente as per package instructions. Drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly without browning.
03 - Slowly pour in warmed whole milk while whisking constantly to avoid lumps. Simmer for 3 to 4 minutes until sauce thickens and coats the back of a spoon.
04 - Reduce heat to low, then add grated cheddar and Gruyère or mozzarella, stirring until fully melted and smooth.
05 - Mix in Dijon mustard, garlic powder, onion powder, paprika, and adjust seasoning with salt and pepper.
06 - Gently fold the drained macaroni into the cheese sauce until evenly coated.
07 - Plate immediately, optionally garnishing with chopped fresh chives and toasted breadcrumbs.
