1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually 7 to 8 minutes. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Remember how Mama Lou told me to watch the butter carefully so it doesn’t brown? This step is just as important here to keep the sauce smooth and creamy.
3. Whisk in the flour and cook for about 1 to 2 minutes, stirring constantly, until the mixture is bubbly and slightly golden. This is your roux, the base for that velvety sauce.
4. Slowly pour in the milk, whisking constantly to prevent lumps. Increase heat to medium-high and cook, whisking often, until the sauce thickens and coats the back of a spoon—about 5 to 7 minutes.
5. Reduce heat to low and stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Add garlic powder, smoked paprika, salt, and pepper to taste. When I make this with Ouma, she always insists on a little extra paprika—it adds a subtle smoky depth that reminds me of Mama Lou’s kitchen smokehouse.
6. Add the cooked macaroni to the cheese sauce and stir gently to combine. Make sure every piece of pasta is lovingly coated in that creamy sauce.
7. If you like a crunchy top, preheat your oven to 375°F. Mix breadcrumbs with olive oil or melted butter, sprinkle over the macaroni in an oven-safe dish, and bake for 15 minutes or until golden brown.
8. Serve immediately, preferably with a side of fresh greens or a simple tomato salad.

I always think of Mama Lou’s advice here: “Good food is like good company—it’s best when shared and savored slowly.” So, take your time, stir with care, and let the aroma fill your home before gathering everyone around the table.