- Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Avoid overcooking because the pasta will continue to soften slightly when mixed with the cheese sauce. Drain the pasta and set aside.
- Prepare the Cheese Sauce
In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute until combined and lightly golden. Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking for 3–5 minutes until the sauce thickens slightly.
- Add Cheese and Seasonings
Reduce the heat to low and add the shredded cheddar cheese and mozzarella if using. Stir until the cheese melts completely and the sauce becomes smooth and creamy. Add garlic powder, onion powder, Dijon mustard, salt, black pepper, and paprika. Adjust seasonings to taste.
- Combine and Serve
Add the cooked elbow macaroni back into the cheese sauce. Stir until every piece of pasta is evenly coated. Serve warm with extra shredded cheese or a sprinkle of paprika on top if desired.
Directions
