🧂 Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• salt
• pepper
• 1/2 cup breadcrumbs

📖 Instructions

🍲 Cook the Macaroni:
Boil a pot of salted water, and cook the elbow macaroni according to package instructions (usually about 7-8 minutes).
Drain the pasta and set aside.

🧀 Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the flour and cook for 1-2 minutes to make a roux (paste).
Slowly add the milk, whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens (about 3-4 minutes).
Reduce heat to low and stir in the shredded cheddar and Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
Add the garlic powder, mustard powder, salt, and pepper. Taste and adjust the seasoning.

🥣 Combine:
Add the cooked pasta to the cheese sauce, stirring to coat the macaroni evenly with the sauce.

🔥 Optional Crispy Topping:
If you prefer a crispy topping, preheat your oven to 350°F (175°C).
Transfer the mac and cheese to a baking dish, top with breadcrumbs, and bake for about 15-20 minutes, until golden and crispy on top.

🍽️ Serve:
Serve hot and enjoy your creamy, cheesy mac and cheese!

💡 Tips & Variations:
Extra Creamy: Add a little cream cheese or sour cream to the sauce for extra creaminess.
Cheese Varieties: Experiment with a blend of cheeses (Gruyère, mozzarella, gouda) for different flavors.
Add-ins: Mix in cooked bacon, sautéed mushrooms, or even spinach for added texture and flavor.
Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.