Ingredients:

• 1 lb elbow macaroni or pasta of your choice

• 1/2 cup unsalted butter

• 1/2 cup all-purpose flour

• 4 cups whole milk

• 3 cups sharp white cheddar cheese, shredded

• 1 cup Gruyère cheese, shredded (for added depth of flavor)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and white pepper to taste

• Pinch of cayenne pepper (optional, for a bit of heat)

• Chopped fresh parsley for garnish (optional)

Instructions:

1. Cook the Pasta:

• Cook the macaroni or pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.

1. Prepare the Cheese Sauce:

• In a large saucepan, melt the butter over medium heat.

• Add the flour and whisk continuously to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

• Gradually whisk in the milk to create a smooth sauce. Continue whisking until the mixture thickens.

• Lower the heat and add the shredded white cheddar and Gruyère cheeses, Dijon mustard, garlic powder, onion powder, salt, white pepper, and cayenne pepper (if using). Stir until the cheese is fully melted and the sauce is smooth.

1. Combine Pasta and Cheese Sauce:

• Add the cooked pasta to the cheese sauce and stir until well coated.

1. Serve:

• Dish out the stovetop white cheddar mac 'n' cheese into serving bowls.

• Garnish with chopped fresh parsley if desired.

1. Optional Enhancement:

• For added indulgence, consider topping each serving with a sprinkle of extra shredded white cheddar and placing it under the broiler for a minute or two until the cheese is bubbly and golden brown.