In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook until al dente, usually around 8 minutes. Drain and set aside.

In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring continuously for about 1-2 minutes until it turns slightly golden.

Slowly pour in the milk while whisking to avoid lumps. Keep stirring until the mixture thickens and bubbles form around the edges.

Add the garlic powder, onion powder, salt, and pepper to the sauce. Then stir in the shredded cheddar and mozzarella until melted and creamy.

Pour the cheese mixture over the drained pasta, stirring until each piece is covered in that cheesy goodness.

If you’re feeling fancy, sprinkle toasted breadcrumbs on top for some added crunch.

Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, and then bake for about 20 minutes or until bubbling and golden on top.

After letting it cool for a minute, dish it out and serve.