Ingredients:

  • 8 oz elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 12 oz Velveeta cheese, cubed
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux (should be slightly golden).
  3. Gradually whisk in milk, continuing to whisk until the mixture thickens (about 5 minutes). Stir in garlic powder, onion powder, black pepper, and salt.
  4. Remove from heat and stir in the cubed Velveeta and shredded cheddar cheese until melted and smooth.
  5. Add the drained macaroni to the cheese sauce, stirring until every piece is well-coated.
  6. Optional: Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle with more cheddar cheese or breadcrumbs, and bake for 15-20 minutes until bubbly and golden on top.