# 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 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. Stir in flour and cook, whisking constantly for 1 minute until the mixture bubbles but does not brown.
03 - Gradually whisk warmed milk into the roux. Cook 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
04 - Reduce heat to low. Add grated cheddar and Gruyère or mozzarella, stirring until fully melted and smooth.
05 - Incorporate Dijon mustard, garlic powder, onion powder, paprika, and season with salt and freshly ground black pepper to taste.
06 - Add drained macaroni to cheese sauce and gently stir to coat pasta evenly.
07 - Serve immediately topped with chopped chives and toasted breadcrumbs, if desired.
