# 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 Steps:
01 - Boil elbow macaroni in generously salted water until al dente according to package instructions. Drain thoroughly and set aside.
02 - Melt unsalted butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute without browning.
03 - Gradually whisk in warmed whole milk, stirring continuously to avoid lumps. Simmer for 3 to 4 minutes until sauce thickens and coats the back of a spoon.
04 - Lower heat to minimum. Stir in grated cheddar and Gruyère or mozzarella cheeses until fully melted and smooth.
05 - Combine Dijon mustard, garlic powder, onion powder, paprika, salt, and freshly ground pepper into the cheese sauce, blending thoroughly.
06 - Add cooked elbow macaroni to the cheese sauce, folding gently to coat each piece evenly.
07 - Plate immediately, garnished with chopped chives and toasted breadcrumbs if desired.
