A twist on the classic mac and cheese. Made with a delicious cheese sauce of sharp cheddar cheese and creamy pepperjack. With a few simple swaps, you can elevate this dish and never go back to the box again.
Boil pasta in salted water until al dente. Follow instructions on your pasta packaging. When pasta is cooked but before you strain it, reserve 1/2 Cup starchy cooking water and set aside.
In a large saucepan melt butter over medium heat. Add flour, and salt and pepper and whisk until combined. Cook about 1-2 minutes while continuing to stir.
Add milk, garlic powder, onion powder, and a dash of nutmeg. Heat to a low boil while whisking consistently until sauce becomes slightly thick. Add starchy cooking water and continue to cook 1-2 more minutes until thick again.
Remove sauce from heat. Add cheddar and pepperjack cheeses and stir until melted through.
Add pasta to cheese sauce and stir until combined. Serve immediately. Top with green onions, bacon or toasted breadcrumbs.
Store leftovers in an airtight container in the fridge for up to 5 days for freshness.