1. Begin by cooking the elbow macaroni in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Stir in the flour, creating a smooth paste, and cook for about 1 minute to remove the raw flour taste.
3. Gradually whisk in the milk and cream, continuing to stir until the mixture thickens, about 4-5 minutes.
4. Stir in the cheddar and Parmesan cheese until melted and smooth.
5. Add the crushed tomatoes, garlic powder, onion powder, salt, and pepper, stirring to combine.
6. Fold in the cooked macaroni, ensuring every piece is coated with the rich, creamy sauce.
7. Let the mixture simmer for a few minutes to allow the flavors to meld together.
8. Garnish with fresh basil leaves before serving. Mama Lou always said a touch of green adds a pop of color and freshness to the dish.

Cooking alongside Mama Lou taught me the importance of patience and attention to detail. If your sauce feels too thick, add a splash more milk; if it’s too thin, let it simmer a bit longer.