Ingredients:

  • 3 cups (240g) Elbow Macaroni
  • 4 tablespoons (57g) Unsalted Butter
  • 3 tablespoons (24g) All-Purpose Flour
  • 1 teaspoon (5g) Garlic Powder
  • 1 teaspoon (5g) Onion Powder
  • Salt and freshly ground Black Pepper, to taste
  • 1 1/2 cups (360ml) Whole Milk
  • 2 cups (224g) Sharp Cheddar Cheese, freshly shredded
  • 1 cup (112g) Mozzarella Cheese, freshly shredded

Instructions:

  1. Cook elbow macaroni according to package directions for al dente. Drain well and set aside.
  2. In the dutch oven, melt butter over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes, stirring constantly (don't let it brown!).
  3. Whisk in garlic powder, onion powder, salt, and pepper. Slowly pour in milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens (about 3-5 minutes).
  4. Reduce heat to low. Add cheddar cheese and mozzarella cheese, stirring until completely melted and smooth.
  5. Remove from heat. Add cooked pasta to the cheese sauce and stir until well coated. Serve immediately, allowing to cool slightly.