# 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 - Boil elbow macaroni in 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 without browning.
03 - Gradually add warmed milk, whisking continuously to avoid lumps. Cook for 3 to 4 minutes until sauce thickens and coats the back of a spoon.
04 - Reduce heat to low. Add grated cheddar and Gruyère or mozzarella cheeses, stirring until fully melted and smooth.
05 - Stir in Dijon mustard, garlic powder, onion powder, paprika, then season with salt and pepper to taste.
06 - Add drained macaroni to the cheese sauce and stir gently to coat evenly.
07 - Plate immediately and garnish with chopped chives and toasted breadcrumbs if desired.
