Classic Homemade Mac and Cheese: The Ultimate Comfort Food

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Make the cheese sauce:

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
Gradually pour in the milk and heavy cream while whisking continuously to avoid lumps. Continue to cook and stir until the mixture thickens and starts to bubble, about 4-5 minutes.
Add the cheese and seasonings:

Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Add the garlic powder, onion powder, salt, and pepper to taste. Stir to combine.
Combine pasta and sauce:

Add the drained pasta to the cheese sauce, stirring gently to coat all the noodles evenly with the creamy cheese sauce.
Optional: Add breadcrumb topping:

If you like a crunchy topping, transfer the mac and cheese to a greased baking dish and sprinkle breadcrumbs evenly on top. Place the dish under the broiler for 2-3 minutes until the breadcrumbs are golden and crispy.
Serve:

Serve the mac and cheese hot, garnished with fresh parsley if desired. Enjoy your creamy, cheesy creation!
Serving and Storage Tips: