8 oz elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded Gruyère cheese

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups whole milk

1 tsp Dijon mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Salt, to taste

Black pepper, to taste

1/2 cup breadcrumbs (optional)

2 tbsp fresh parsley, chopped (optional)

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Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes until lightly golden.
Slowly whisk in the milk, stirring constantly until the sauce thickens slightly.
Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
Reduce heat to low and gradually add the cheddar and Gruyère, stirring until smooth.
Add the cooked macaroni and stir until fully coated.
Optional: Transfer to a greased baking dish, top with breadcrumbs, and bake at 375°F (190°C) until bubbly and golden.
Garnish with fresh parsley and serve warm.

Keep heat low when melting cheese to avoid a grainy sauce.

Add a splash of milk when reheating to restore creaminess.

Use different cheeses like Monterey Jack or fontina for variation.

Baking is optional for a crunchy topping.