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INGREDIENTS<\/strong><\/p>\n 2 Cups Elbow Macaroni (Or Similar Type Pasta) INSTRUCTIONS<\/strong><\/p>\n 1 Shred your cheeses with an electric cheese grater or box grater and set aside.
\n3 Tbsp Unsalted Butter
\n3 Tbsp All-Purpose Flour
\n2 Cups Whole Or 2% Milk (Warmed In The Microwave For 1-2 Mins)
\n1 Tsp Salt
\n1 \u00bd Tsp Onion Powder
\n1 \u00bd Tsp Garlic Powder
\n\u00bd Tsp Ground Mustard (*Add \u00bd Tsp More If You Want More Of A Kick)
\n\u00bd Tsp Black Pepper
\n1 Cup Freshly Shredded Sharp Cheddar Cheese
\n\u00bd Cup Freshly Shredded Mozzarella Cheese
\n\u00bd Cup Freshly Shredded Pepper Jack Cheese<\/p>\n
\n2 Boil lightly salted water in a medium pot over medium\/high heat.
\n3 Once water comes to a boil, add in the pasta and cook until the noodles are al dente (usually around 10 minutes, but check your box for recommended times). Set aside to prepare your homemade cheese sauce.
\n4 In a large pot, melt the unsalted butter. Next add in the flour and whisk over medium heat for about 1-2 minutes until it becomes a light brown.
\n5 Next, using a glass measuring cup add in milk that has been warmed in the microwave for 1 minute, into the pot a little at a time and whisk until smooth and creamy. Add in your seasonings to include salt, pepper, onion powder, garlic powder, and ground mustard.
\n6 Cook over medium\/high heat for 5-6 minutes, stirring regularly until the sauce thickens and bubbles.
\n7 Add in shredded cheese and whisk until smooth and melted.
\n8 Stir until evenly combined, serve warm, and enjoy!
\n9 Remove from heat, drain pasta in a colander, and add drained pasta to homemade cheese sauce.<\/p>\n