Add the macaroni and cook according to the package instructions until al dente.

Drain the pasta and set aside.

Melt the butter in a large saucepan over medium heat.

Whisk in the flour and cook for about 1 minute to form a smooth roux.

Slowly pour in the milk while whisking continuously.

Cook for 3–5 minutes until the sauce thickens.

Reduce the heat to low.

Stir in the cheddar cheese and mozzarella until completely melted and smooth.

Season with garlic powder, onion powder, paprika, salt, and pepper.

Add the cooked macaroni to the cheese sauce.

Stir until every piece of pasta is evenly coated.

Serve immediately for a creamy stovetop version.

Preheat the oven to 375°F (190°C).

Transfer the macaroni and cheese mixture into a greased baking dish.

Mix the breadcrumbs, Parmesan cheese, and melted butter.

Sprinkle the topping evenly over the macaroni.

Bake for 20–25 minutes, or until the top is golden brown and crispy.

Garnish with fresh parsley before serving.

Serve with garlic bread.

Pair with a fresh green salad.

Enjoy alongside grilled chicken, roasted vegetables, or barbecue dishes.

Add crispy bacon, sautéed mushrooms, or steamed broccoli for extra flavor.

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze for up to 2 months.

Reheat with a splash of milk to restore the creamy texture.

Grate cheese fresh for the smoothest sauce.

Avoid overcooking the pasta, as it will continue cooking if baked.

Use a blend of cheeses such as cheddar, Gruyère, Monterey Jack, or Gouda for deeper flavor.

Stir the sauce constantly while adding the milk to prevent lumps.

Add a pinch of mustard powder or a dash of hot sauce to enhance the cheese flavor without making the dish spicy.