1
Fill a large pot with salted water and bring to a boil. Add elbow macaroni and cook until al dente, according to package directions. Drain and set aside.
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2
Melt butter in a pan, stir in flour, cook for 1 minute. Whisk in whole milk and cream, cook for 4 minutes. Lower heat and stir in cheddar and Monterey Jack.
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3
Add salt, ground black pepper, garlic powder, onion powder, and cayenne pepper. Combine the cooked macaroni and the cheese sauce.
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4
Pour the macaroni and cheese mixture into the prepared baking dish. Evenly distribute the remaining 1 cup of sharp cheddar and smoked cheddar cheese on top.
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