Instructions

• Preheat the oven to 350°F (180°C).
• Cook 2 cups dry elbow macaroni according to package directions; drain and set aside.
• In a saucepan over medium heat, melt ¼ cup butter. Whisk in ¼ cup all-purpose flour and cook, stirring constantly, for 1–2 minutes.
• Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon dry mustard powder to the roux; stir to combine.
• Gradually whisk in 1 cup milk (at room temperature) until smooth. Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes, whisking as needed.
• Remove the pan from heat and stir in 2 cups Velveeta cheese (cubed, ½ pound total) until melted and the sauce is smooth.
• Stir in ½ cup shredded sharp cheddar until melted and fully incorporated.
• Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Transfer the cheesy macaroni to an oven-safe casserole dish.
• In a small bowl, mix ¼ cup breadcrumbs (or crushed Ritz crackers) with 1 tablespoon melted butter. Sprinkle this mixture evenly over the macaroni, then sprinkle the remaining ½ cup shredded sharp cheddar on top.
• Bake at 350°F (180°C) for 20 minutes, or until the top is golden and bubbly. Let rest a few minutes before serving.