Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded Gruyère cheese
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat.
  4. Whisk in flour, stirring continuously for 1-2 minutes to create a roux.
  5. Gradually add milk while whisking to prevent lumps. Cook until thickened (about 5-7 minutes).
  6. Stir in Dijon mustard, garlic powder, onion powder, cayenne pepper, and salt and pepper.
  7. Remove the sauce from heat and add shredded cheddar and Gruyère cheese.
  8. Stir until melted and smooth.
  9. Pour the cheese sauce over the cooked pasta and mix until well combined.
  10. Taste and adjust seasoning as needed. Serve hot, optionally garnished with freshly cracked black pepper.