Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 2 cups (480 ml) milk, preferably whole
  • 8 oz (225 g) Velveeta cheese, cubed
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1/4 cup (30 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 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 saucepan, melt butter over medium heat. Add flour, whisking to create a roux, cooking for 1-2 minutes until golden. Slowly pour in milk, whisking continuously until the sauce thickens. Add garlic powder, onion powder, salt, and pepper to taste.
  3. Reduce heat and stir in Velveeta cubes until fully melted. Mix in cheddar cheese and stir until the sauce is creamy.
  4. Fold the cooked macaroni into the cheese sauce until evenly coated.
  5. For a baked version, transfer to a baking dish, sprinkle extra cheese on top, and bake at 350°F (175°C) for 10-15 minutes until bubbly and golden.