Ingredients:

  • 8 oz elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions:

  1. Boil salted water in a large pot. Add elbow macaroni and cook until al dente. Drain and set aside.
  2. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour to create a roux; cook for 1-2 minutes until golden.
  3. Gradually whisk in whole milk, ensuring there are no lumps. Stir in Dijon mustard, paprika, garlic powder, and onion powder; heat until slightly thickened.
  4. Reduce heat to low; add shredded cheddar and mozzarella to the sauce. Stir until melted and smooth.
  5. Fold in the cooked macaroni, ensuring it is well-coated with cheese sauce.
  6. Taste and season with salt and pepper as desired.
  7. Serve immediately, garnished with extra cheese or breadcrumbs if desired.