Kittencal'S Creamy Macaroni And Cheese - cooking recipe

Ingredients

4 cups uncooked elbow macaroni (for a thicker texture increase the pasta to 5 cups or a little more)
4 tablespoons butter (additional 2 tablespoons to mix with cooked pasta)
2 large garlic cloves, minced garlic (optional if you are a garlic lover then add in)
1 teaspoon onion powder
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
3 tablespoons flour
3 cups half-and-half cream (or use milk or 1-1/2 cups each)
1 1/2 cups old shredded cheddar cheese
1 (16 ounce) package Velveeta cheese (cut into small cubes)
salt & freshly ground black pepper (to taste)
1/2 cup grated parmesan cheese (optional)

Preparation

Preheat oven to 350 degrees F.
Grease a medium casserole dish.
Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
Add in flour and stir for 1 minute.
Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
Reduce heat and add in both cheeses; mix until melted and smooth.
Season with salt and black pepper to taste.
Add in the cooked pasta and toss to combine.
Transfer to baking dish.
Sprinkle with Parmesan cheese.
Bake 350 degrees F for about 20-25 minutes.