# 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
# Directions:
01 - Boil elbow macaroni in salted water until al dente, then drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Add flour and whisk continuously for 1 minute without browning.
03 - Gradually whisk in warmed milk to the roux, cooking 3-4 minutes until the sauce thickens and coats the back of a spoon.
04 - Reduce heat to low and stir in cheddar and Gruyère (or mozzarella) until fully melted and smooth.
05 - Add Dijon mustard, garlic powder, onion powder, paprika, then season with salt and black pepper.
06 - Fold drained macaroni into the cheese sauce, coating evenly.
07 - Serve immediately, optionally topped with chopped chives and toasted breadcrumbs.
