# What You'll Need:
→ Pasta
01 - 1 cup elbow macaroni, uncooked
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 3 cups whole milk
04 - 1 cup vegetable broth
05 - 1 1/2 cups sharp cheddar cheese, shredded
06 - 1/2 cup mozzarella cheese, shredded
07 - 1/4 cup heavy cream
→ Vegetables & Aromatics
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
→ Flour & Seasonings
10 - 2 tablespoons all-purpose flour
11 - 1/2 teaspoon Dijon mustard
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon salt
→ Garnish
15 - 2 tablespoons chopped fresh chives
16 - Extra shredded cheddar cheese
# Directions:
01 - Cook the elbow macaroni in a large pot of salted boiling water until al dente, approximately 7 minutes. Drain and set aside.
02 - Melt butter over medium heat in a large saucepan or Dutch oven. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
03 - Sprinkle in the all-purpose flour and whisk continuously for 1 minute until smooth and bubbling.
04 - Gradually pour in whole milk and vegetable broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
05 - Stir in Dijon mustard, smoked paprika, ground black pepper, and salt. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
06 - Lower the heat and add shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.
07 - Add heavy cream and cooked macaroni to the pot. Warm through for 2–3 minutes without boiling.
08 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh chives and additional cheddar cheese as desired.
