# 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 - ½ tsp Dijon mustard
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ¼ 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 a large pot of salted water until al dente according to package instructions. 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 but does not brown.
03 - Slowly whisk in warmed milk, continuing to stir for 3 to 4 minutes until sauce thickens and coats the back of a spoon.
04 - Lower the heat, then add grated cheddar and Gruyère or mozzarella. Stir until cheeses are completely melted and sauce is smooth.
05 - Mix in Dijon mustard, garlic powder, onion powder, paprika, and season with salt and pepper to taste.
06 - Add drained macaroni to the cheese sauce and fold gently to coat pasta evenly.
07 - Dish immediately, garnished with fresh chives and toasted breadcrumbs if desired.
