1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add macaroni and cook until just al dente according to package instructions.
• Drain and set aside. Toss with a little olive oil or butter to prevent sticking.

2. Make the Roux

• In a large saucepan or skillet, melt butter over medium heat.
• Add flour and whisk continuously for 1–2 minutes to form a smooth roux.
• Cook until the roux is pale golden and slightly nutty in aroma.

3. Add Milk and Cream

• Gradually pour in milk and cream, whisking constantly to prevent lumps.
• Cook for 5–6 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
• Season with salt, pepper, garlic powder, and mustard powder.

4. Add the Cheese

• Reduce heat to low. Gradually add cheeses one handful at a time, stirring to melt before adding more.
• Continue stirring until all cheeses are melted and sauce is smooth and creamy.

5. Combine with Pasta

• Add drained macaroni to the cheese sauce and stir gently until evenly coated.
• For stovetop mac and cheese, serve immediately as-is.
• For baked version, transfer to a buttered baking dish.

6. Prepare the Topping (Optional)

• Mix breadcrumbs with melted butter and sprinkle evenly over mac and cheese in baking dish.
• Sprinkle extra shredded cheese on top if desired.

7. Bake (Optional)

• Bake at 375°F (190°C) for 15–20 minutes, or until the top is golden and bubbly.
• Let cool slightly before serving.