Ingredients:

  • 8 oz Creamette elbow macaroni
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Bring salted water to a boil in a large pot. Add Creamette elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour, stirring constantly for about 1-2 minutes until slightly golden to make a roux.
  3. Gradually pour in whole milk while whisking to avoid lumps. Cook until thickened, about 5-7 minutes.
  4. Add garlic powder, onion powder, salt, and pepper. Stir until well combined.
  5. Reduce heat to low and gradually stir in the shredded cheddar and mozzarella until melted and smooth.
  6. Gently fold the cooked elbow macaroni into the cheese sauce until evenly coated.
  7. Preheat oven to 350°F (175°C). Transfer mac and cheese to a baking dish and bake for 15-20 minutes, or until bubbly and golden on top.