# 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 - Boil the elbow macaroni in a large pot of salted water until al dente, then drain and set aside.
02 - Melt butter in a large saucepan over medium heat; whisk in flour and cook for 1 minute until bubbling but not browned.
03 - Gradually whisk in warmed milk and cook for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
04 - Lower heat to low, add grated cheddar and Gruyère or mozzarella, stirring until melted and smooth; then mix in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
05 - Gently fold drained macaroni into the cheese sauce, ensuring even coating.
06 - Plate immediately, optionally topping with chopped chives and toasted breadcrumbs.
