# What You'll Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk, warmed
05 - 6 ounces sharp cheddar cheese, grated
06 - 2 ounces Gruyère or mozzarella cheese, grated
07 - 1/2 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon paprika
11 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
12 - 2 tablespoons chopped fresh chives
13 - 1 tablespoon toasted breadcrumbs
# Directions:
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 until mixture bubbles without browning.
03 - Gradually whisk in warmed milk to the roux, stirring 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 stir in grated cheddar and Gruyère or mozzarella until completely melted and smooth.
05 - Mix in Dijon mustard, garlic powder, onion powder, paprika, then season with salt and freshly ground black pepper.
06 - Fold drained macaroni into the cheese sauce, stirring gently to evenly coat the pasta.
07 - Serve immediately, garnished with chopped fresh chives and toasted breadcrumbs if desired.
